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"disqusTitle": "Vintage Beer? Aficionados Say Some Brews Taste Better With Age",
"title": "Vintage Beer? Aficionados Say Some Brews Taste Better With Age",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\" alt=\"A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/375945633/vintage-beer-aficonados-say-some-brews-taste-better-with-age\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/9/15)\u003c/p>\n\u003cp>In the late 1970s, a young Southern California beer enthusiast named Bill Sysak began doing something quite novel at the time. He bought cases of beer and stashed the bottles in his basement to age like wine. Over several years, Sysak discovered that some beers could develop rich flavors — like toffee and caramel — not present in their youth. Excited by what he found, Sysak ramped up his cellaring program and made it a full-time hobby.\u003c/p>\n\u003cp>Today, Sysak's beer stash contains thousands of bottles, some acquired from other collectors and now more than 60 years old. Meanwhile, many more beer aficionados have begun experimenting with the art and science of aging beer.\u003c/p>\n\u003cp>\"There is a huge subculture of people in the beer industry with cellars who are squirreling away bottles, just like with wine, to keep for years,\" says \u003ca href=\"http://pdawson.com/\" target=\"_blank\">Patrick Dawson\u003c/a>, a beer writer and the author of \u003cem>Vintage Beer\u003c/em>, which was released in March.\u003c/p>\n\u003cp>Sysak, who works for \u003ca href=\"http://www.stonebrewing.com/\" target=\"_blank\">Stone Brewing Co.\u003c/a> as its \"craft beer ambassador\" and who wrote the foreword to Dawson's book, tells The Salt there is a considerable difference between aging beer in barrels — also wildly popular now among brewers — and aging beer in bottles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When a beer is in an oak barrel, it continues to pick up flavors, like vanillins and tannins, that contribute to the recipe created by the brewer,\" Sysak says.\u003c/p>\n\u003cfigure id=\"attachment_91945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\" alt=\"Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\u003c/figcaption>\u003c/figure>\n\u003cp>But a beer aging in a bottle, which is virtually airtight, is affected by no material additions — just the effects of time.\u003c/p>\n\u003cp>Most beers are not suited for aging. Light pilsners, pale ales, IPAs and most other styles with low or moderate alcohol levels will only deteriorate when stashed in a cool, dark place. \u003ca href=\"http://www.deschutesbrewery.com/\" target=\"_blank\">Deschutes Brewery\u003c/a>'s assistant brewmaster Ryan Schmiege — a beer collector himself — says beers that contain lots of hop are generally intended to be consumed fresh, not stashed away to age.\u003c/p>\n\u003cp>\"Hop compounds break down rapidly,\" Schmiege says, and losing the aromatic qualities of a carefully brewed IPA, he says, \"is tragic.\"\u003c/p>\n\u003cp>For a beer to benefit from aging, there are several basic prerequisites. First, it should be strong — at least 8 percent alcohol by volume. Alcohol acts like a preservative against a beer turning stale or skunky. Virtually all beer bottles display the alcohol content.\u003c/p>\n\u003cp>Sweetness, from residual sugar that didn't ferment during brewing, also helps, as the sugars develop malty, caramel-like overtones. Smoky-flavored beers, as well as those affected by souring yeasts or bacteria, can also do well in the cellar. Sour beers, a popular brewing method, are easily found at many beer stores, as are smoke-flavored brews. Those shopping for cellarworthy beers should ask for tips from the retailer.\u003c/p>\n\u003cp>With high-alcohol brews commonplace in the craft beer world, finding age-worthy bottles is easy to do. On the other hand, finding beers already aged for some time in a cellar is more challenging, as most retailers and small breweries don't have the storage space to keep large library collections of past vintages. Your best bet for locating old bottles is to inquire with beer-specific retail shops — the sorts of stores with entire walls devoted to shelves of beer. Examples include \u003ca href=\"https://www.craftbeercellar.com/belmont/\">Craft Beer Cellar\u003c/a> in Belmont, Mass., \u003ca href=\"http://www.monkscafe.com/\" target=\"_blank\">Monk's Cafe\u003c/a> in Philadelphia, \u003ca href=\"http://fallingrocktaphouse.com/\" target=\"_blank\">Falling Rock Tap House\u003c/a> in Denver and \u003ca href=\"http://citybeerstore.com/\" target=\"_blank\">City Beer Store\u003c/a> in San Francisco. The \u003ca href=\"http://www.eataly.com/nyc\" target=\"_blank\">New York City\u003c/a> and \u003ca href=\"http://www.eataly.com/chicago-birreria/\" target=\"_blank\">Chicago\u003c/a> locations of Eataly serve keg-aged beers on draft. Breweries like Hair of the Dog, Stone, Avery, Deschutes, \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a>, The Lost Abbey, \u003ca href=\"http://www.dogfish.com/\" target=\"_blank\">Dogfish Head\u003c/a> and The Bruery, among many more, all keep aging bottles in stock.\u003c/p>\n\u003cp>Such beers, be warned, come at a substantial premium — sometimes $30 or $40 for a 12-ounce bottle.\u003c/p>\n\u003cp>Much more affordable is to get started with your own beer cellar — or just a cupboard. What some people do is put away a few bottles of a given beer every year, carefully marking the year of release on each bottle. Some beers, like North Coast Brewing's Old Stock Ale, come labeled with the year of production. Old Stock — strong and sweet — is considered a great beer to age. So are Anchor Brewing's Old Foghorn barleywine, Goose Island's Bourbon County Stout and Sierra Nevada's Bigfoot barleywine. After several years, a bottle of each vintage can be opened and sipped side by side — a snapshot glance at how a beverage changes with time called a vertical tasting.\u003c/p>\n\u003cp>Some beers age rapidly. Just a year or two in storage will turn a Lagunitas Brown Shugga' from a rather one-dimensional candy-sweet ale into a fudgy, malty beer with qualities of a sipping liquor. Many barleywines reputedly take many years to reach their peak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ratebeer.com/beer/schloss-eggenberg-samichlaus-classic/6245/\" target=\"_blank\">Samichlaus Classic Bier\u003c/a> also evolves for long periods of time. While some enjoy this 14-percent alcohol lager right off the retail shelf, I've found it wretched — like cough syrup and flat Pepsi spiked with vodka. But Dawson, who has tasted aged Samichlaus, says delectable flavors of dried fruits and candy begin to emerge at three years of age.\u003c/p>\n\u003cp>He recently opened a 1995 bottle. \"It was absolutely delicious,\" he says. \"There was tons of dried fruit, raisins, molasses, treacle and a hint of pipe tobacco.\"\u003c/p>\n\u003cp>Julia Herz, a spokeswoman with the \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a craft beer advocacy group, concedes that bottle-aging can do great things for many beers.\u003c/p>\n\u003cp>However, she warns that improper handling — especially exposing a bottle to light or heat or wavering temperatures — can easily cause a beer to spoil. The beer will not be dangerous to drink, though, just foul-tasting.\u003c/p>\n\u003cp>She also says to keep bottles upright, not sideways, as wine bottles are supposed to be placed when aging. And if, at the end of the process, the beer tastes bad, don't blame the brewer, she says.\u003c/p>\n\u003cp>By the same token, if a beer tastes great after a few years in solitary confinement, you'll have yourself to thank.\u003c/p>\n\u003cp>\"I've put my thumbprint on a beer that I aged,\" says Dawson. \"It's really satisfying. When I drink it, I get to say, 'I helped make this beer as good as it is.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance journalist based in San Francisco.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When a beer is in an oak barrel, it continues to pick up flavors, like vanillins and tannins, that contribute to the recipe created by the brewer,\" Sysak says.\u003c/p>\n\u003cfigure id=\"attachment_91945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\" alt=\"Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\u003c/figcaption>\u003c/figure>\n\u003cp>But a beer aging in a bottle, which is virtually airtight, is affected by no material additions — just the effects of time.\u003c/p>\n\u003cp>Most beers are not suited for aging. Light pilsners, pale ales, IPAs and most other styles with low or moderate alcohol levels will only deteriorate when stashed in a cool, dark place. \u003ca href=\"http://www.deschutesbrewery.com/\" target=\"_blank\">Deschutes Brewery\u003c/a>'s assistant brewmaster Ryan Schmiege — a beer collector himself — says beers that contain lots of hop are generally intended to be consumed fresh, not stashed away to age.\u003c/p>\n\u003cp>\"Hop compounds break down rapidly,\" Schmiege says, and losing the aromatic qualities of a carefully brewed IPA, he says, \"is tragic.\"\u003c/p>\n\u003cp>For a beer to benefit from aging, there are several basic prerequisites. First, it should be strong — at least 8 percent alcohol by volume. Alcohol acts like a preservative against a beer turning stale or skunky. Virtually all beer bottles display the alcohol content.\u003c/p>\n\u003cp>Sweetness, from residual sugar that didn't ferment during brewing, also helps, as the sugars develop malty, caramel-like overtones. Smoky-flavored beers, as well as those affected by souring yeasts or bacteria, can also do well in the cellar. Sour beers, a popular brewing method, are easily found at many beer stores, as are smoke-flavored brews. Those shopping for cellarworthy beers should ask for tips from the retailer.\u003c/p>\n\u003cp>With high-alcohol brews commonplace in the craft beer world, finding age-worthy bottles is easy to do. On the other hand, finding beers already aged for some time in a cellar is more challenging, as most retailers and small breweries don't have the storage space to keep large library collections of past vintages. Your best bet for locating old bottles is to inquire with beer-specific retail shops — the sorts of stores with entire walls devoted to shelves of beer. Examples include \u003ca href=\"https://www.craftbeercellar.com/belmont/\">Craft Beer Cellar\u003c/a> in Belmont, Mass., \u003ca href=\"http://www.monkscafe.com/\" target=\"_blank\">Monk's Cafe\u003c/a> in Philadelphia, \u003ca href=\"http://fallingrocktaphouse.com/\" target=\"_blank\">Falling Rock Tap House\u003c/a> in Denver and \u003ca href=\"http://citybeerstore.com/\" target=\"_blank\">City Beer Store\u003c/a> in San Francisco. The \u003ca href=\"http://www.eataly.com/nyc\" target=\"_blank\">New York City\u003c/a> and \u003ca href=\"http://www.eataly.com/chicago-birreria/\" target=\"_blank\">Chicago\u003c/a> locations of Eataly serve keg-aged beers on draft. Breweries like Hair of the Dog, Stone, Avery, Deschutes, \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a>, The Lost Abbey, \u003ca href=\"http://www.dogfish.com/\" target=\"_blank\">Dogfish Head\u003c/a> and The Bruery, among many more, all keep aging bottles in stock.\u003c/p>\n\u003cp>Such beers, be warned, come at a substantial premium — sometimes $30 or $40 for a 12-ounce bottle.\u003c/p>\n\u003cp>Much more affordable is to get started with your own beer cellar — or just a cupboard. What some people do is put away a few bottles of a given beer every year, carefully marking the year of release on each bottle. Some beers, like North Coast Brewing's Old Stock Ale, come labeled with the year of production. Old Stock — strong and sweet — is considered a great beer to age. So are Anchor Brewing's Old Foghorn barleywine, Goose Island's Bourbon County Stout and Sierra Nevada's Bigfoot barleywine. After several years, a bottle of each vintage can be opened and sipped side by side — a snapshot glance at how a beverage changes with time called a vertical tasting.\u003c/p>\n\u003cp>Some beers age rapidly. Just a year or two in storage will turn a Lagunitas Brown Shugga' from a rather one-dimensional candy-sweet ale into a fudgy, malty beer with qualities of a sipping liquor. Many barleywines reputedly take many years to reach their peak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ratebeer.com/beer/schloss-eggenberg-samichlaus-classic/6245/\" target=\"_blank\">Samichlaus Classic Bier\u003c/a> also evolves for long periods of time. While some enjoy this 14-percent alcohol lager right off the retail shelf, I've found it wretched — like cough syrup and flat Pepsi spiked with vodka. But Dawson, who has tasted aged Samichlaus, says delectable flavors of dried fruits and candy begin to emerge at three years of age.\u003c/p>\n\u003cp>He recently opened a 1995 bottle. \"It was absolutely delicious,\" he says. \"There was tons of dried fruit, raisins, molasses, treacle and a hint of pipe tobacco.\"\u003c/p>\n\u003cp>Julia Herz, a spokeswoman with the \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a craft beer advocacy group, concedes that bottle-aging can do great things for many beers.\u003c/p>\n\u003cp>However, she warns that improper handling — especially exposing a bottle to light or heat or wavering temperatures — can easily cause a beer to spoil. The beer will not be dangerous to drink, though, just foul-tasting.\u003c/p>\n\u003cp>She also says to keep bottles upright, not sideways, as wine bottles are supposed to be placed when aging. And if, at the end of the process, the beer tastes bad, don't blame the brewer, she says.\u003c/p>\n\u003cp>By the same token, if a beer tastes great after a few years in solitary confinement, you'll have yourself to thank.\u003c/p>\n\u003cp>\"I've put my thumbprint on a beer that I aged,\" says Dawson. \"It's really satisfying. When I drink it, I get to say, 'I helped make this beer as good as it is.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Craft Brewers Are Running Out Of Names, And Into Legal Spats",
"title": "Craft Brewers Are Running Out Of Names, And Into Legal Spats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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>",
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"disqusTitle": "Hangover Helper: Tips To Prevent A Horrible Headache ",
"title": "Hangover Helper: Tips To Prevent A Horrible Headache ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cn_hangover_sci_wide-eb5664df1582feefa7f6dcfbf6ea2fdbff7586c0-e1420057939765.jpg\" alt=\"Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seeing double after toasting? Just wait for the hangover that's coming, thanks in part to those bubbles in sparkling wine. Image: Chris Nickels for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141230_atc_hangover_helper_tips_to_prevent_a_horrible_headache_.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/30/371950986/hangover-helper-tips-to-prevent-a-horrible-headache\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/30/14)\u003c/p>\n\u003cp>The first time I \u003cem>ever\u003c/em> got tipsy was during a champagne toast at a cousin's wedding reception.\u003c/p>\n\u003cp>All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.\u003c/p>\n\u003cp>Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,\" explains researcher \u003ca href=\"http://www.colorado.edu/ibg/people/279\">Boris Tabakoff\u003c/a> at the University of Colorado, Boulder.\u003c/p>\n\u003cp>All the bubbles in sparkling wine are carbon dioxide. The C0\u003csub>2\u003c/sub> competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.\u003c/p>\n\u003cp>And according to a Princeton University \u003ca href=\"http://www.princeton.edu/uhs/healthy-living/hot-topics/alcohol/\">explainer\u003c/a> on alcohol absorption, carbon dioxide \"increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.\" That can speed up the rate of alcohol absorption — \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">albeit temporarily\u003c/a>.\u003c/p>\n\u003cp>So if you want to stay steady on your feet, sip that bubbly slowly. And if you want to prevent a hangover, swap your next glass of bubbly for water. Alternating between alcoholic beverages and H\u003csub>2\u003c/sub>0 can help prevent the dehydration that accompanies a night of drinking.\u003c/p>\n\u003cp>\"What happens when you first start drinking,\" Tabakoff explains, \"is that a hormone that controls your water balance, an anti-diuretic hormone, is suppressed.\" And this leaves us heading for the ladies' or men's room — which can precipitate a pounding headache in the morning.\u003c/p>\n\u003cp>But Tabakoff says dehydration is not the only reason we get a headache.\u003c/p>\n\u003cp>\"High levels of alcohol in the brain have fairly recently been shown to cause neuro-inflammation, basically, inflammation in the brain,\" he says.\u003c/p>\n\u003cp>This is why taking aspirin or other anti-inflammatory medicines, such as ibuprofen, can help us feel better.\u003c/p>\n\u003cp>Now, alcohol isn't the only headache-producing culprit in our drink glasses. Many alcoholic beverages, such as wines and beers, contain toxic byproducts of fermentation, such as aldehydes. And Tabakoff says if you drink too much, you can feel the effects.\u003c/p>\n\u003cp>\"If these compounds accumulate in the body, \" explains Tabakoff, \"they can release your stress hormones, like epinephrine and norepinephrine, and as such can alter function in a stresslike way\" — paving the way for a hangover.\u003c/p>\n\u003cp>Tabakoff says distilled spirits contain fewer of these toxic compounds than other types of booze, which explains why some people report feeling fewer hangover effects if they stick with vodka or gin.\u003c/p>\n\u003cp>Obviously, the only sure way to avoid a hangover is to not drink alcohol. But if you are going to indulge, Tabakoff says the tried-and-true advice — eat something before you drink, and while you drink, makes good sense.\u003c/p>\n\u003cp>\"Food is very good for the purpose of slowing the absorption of alcohol,\" he says.\u003c/p>\n\u003cp>Adding liquid calories to your cocktails — say, Coke, ginger ale or sugary punch as a mixer — is a good way to slow absorption, too. In fact, a study we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/31/170748045/why-mixing-alcohol-with-diet-soda-may-make-you-drunker\">reported\u003c/a> on back in 2013 determined that a diet soda and rum will make you drunker than rum mixed with sugary Coke.\u003c/p>\n\u003cp>\u003ca href=\"http://artscience.nku.edu/departments/psychology/facstaff/ft-faculty/marczinski.html\">Cecile Marczinski\u003c/a>, a cognitive psychologist who authored that study, found that the average breath alcohol concentration was .091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was .077 when the same subjects consumed the same amount of alcohol but with a sugary soda.\u003c/p>\n\u003cp>\"I was a little surprised by the findings, since the 18 percent increase in [BrAC] was a fairly large difference,\" Marczinski told us at the time. She says the difference would not likely have been as large if the subjects — who were all college age — had not been drinking on empty stomachs.\u003c/p>\n\u003cp>And here's another self-evident tip when it comes to drinking: Pace yourself.\u003c/p>\n\u003cp>\"We can get rid of most of the alcohol we drink if we [limit] drinking to one drink per hour,\" Tabakofff says. This way, \"our blood alcohol levels don't start accumulating.\"\u003c/p>\n\u003cp>One drink per hour is a rule of thumb, but that can vary depending on height or body size. Bigger people tend to be able to handle a little more alcohol, and smaller people a little less.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And remember, Tabakoff says, a single drink is less than you might think. It's 5 ounces of wine, 12 ounces of beer, or a shot of liquor.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
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"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Ability To Digest Alcohol May Have Been Key To Our Survival",
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"content": "\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90427\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rottenfruit_enl-43d3a5e98d8e96b604f752658a679f089485e14c-e1417628674499.jpg\" alt=\"Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto \" width=\"1000\" height=\"662\" class=\"size-full wp-image-90427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/03/368044880/our-ability-to-digest-alcohol-may-have-been-key-to-our-survival\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/3/14)\u003c/p>\n\u003cp>As we're sipping away on a glass of stout or Merlot, we probably take for granted our ability to digest the alcohol in the drink. Alcohol, or dietary ethanol (as scientists like to call it), is technically a toxin — imbibing too much can lead to a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\">hangover\u003c/a> and even poisoning, of course.\u003c/p>\n\u003cp>But thanks to enzymes in our gut, and particularly one called ADH4, we can make use of the calories in alcohol. And, according to a new scientific \u003ca href=\"http://www.pnas.org/content/early/2014/11/26/1404167111\">paper\u003c/a>, we gained that ability a very long time ago, at a critical moment in our evolution.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcollege.edu/naturalsciences/?section=biology_faculty\">Matthew Carrigan\u003c/a> is an evolutionary biologist at Santa Fe College in Gainsville, Fla., and lead author on the paper. He discovered that the ADH4 enzyme started showing up in the ancestor we share with chimps and gorillas 10 million years ago, around the time when these ancestors started eating fallen, fermented fruit off the forest floor. The findings appear in the latest \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cp>That was a long time before we \u003ca href=\"http://www.penn.museum/research/research-asian-section/783-the-earliest-alcoholic-beverage-in-the-world.html\">started making alcohol ourselves\u003c/a> around 7,000 BC. And the timing was important, says Carrigan, because 10 million years ago, the climate was changing rapidly, and the East African forest ecosystem where our ancestors were roaming was replaced with more fragmented forests and grassland ecosystems. The change meant our tree-loving ancestors were probably spending more time on the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Down there on all fours, ancestors had access to fruit that had fallen from the trees and was fermenting — so it had a buzzy kick. And that's when that ADH4 enzyme seemed to really come in handy.\u003c/p>\n\u003cp>\"The emergence of ADH4 in our ancestors wasn't slow and gradual; it was a rather abrupt shift of a large magnitude,\" Carrigan tells The Salt.\u003c/p>\n\u003cp>To figure out when the enzyme might have become a regular in our gut, Carrigan used \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041175\">paleogenetics\u003c/a>, an experimental approach in which gene sequences from contemporary species are used to estimate how proteins, and in this case enzymes, evolved over time.\u003c/p>\n\u003cp>This ability to eat fermented fruit — not just ripe fruit — and use the alcohol for energy, as well as the sugars, vitamins and proteins in that fruit might have helped us survive the changing climate, Carrigan says. But he says, it also elucidates another dimension of our long relationship with alcohol.\u003c/p>\n\u003cp>\"There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment, grains or fruit, maybe because we wanted to escape consciousness,\" he says. \"But my study shows that maybe it has its roots in our ancient history as fruitivores.\"\u003c/p>\n\u003cp>The findings have intriguing implications for research into the evolutionary origins of alcoholism, Carrigan says. We humans have only been fermenting alcohol for 9,000 years, but his research shows we've actually been drinking it for millions of years. So when and why did our relationship to booze become problematic? That's a mystery that remains to be solved. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options",
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"content": "\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90256,90255\"]\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90257,90258\"]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90262,90261\"]\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90253,90254\"]\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90260,90259\"]\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90269,90268\"]\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90263,90264\"]\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90266,90267\"]\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90251,90252\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VIDEO: Glimpse The History Of Life In A Beer",
"title": "VIDEO: Glimpse The History Of Life In A Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube //www.youtube.com/watch?v=LZzJGDNcW-I]\u003c/p>\n\u003cp>by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/351510286/video-glimpse-the-history-of-life-in-a-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>Beer is a collaboration between two species — a multicellular animal called a human and a single-celled fungus called yeast. Both descended from the same single-celled organism.\u003c/p>\n\u003cp>It took time for each of them to evolve — more than a billion years — but once they did, it wasn't long before they teamed up to create beer. Now, fossil hunter \u003ca href=\"Jason%20Osborne\">Jason Osborne\u003c/a> has added a little extra flavor to this family reunion by brewing beer with yeast taken from the remains of a 35-million-year-old whale.\u003c/p>\n\u003cfigure id=\"attachment_88386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/proto_whale-05e3bc2bfbf038d1ca5f202032714be614dea8e1-e1412352027387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/proto_whale-05e3bc2bfbf038d1ca5f202032714be614dea8e1-e1412352027387.jpg\" alt=\"A rendition of a proto-whale skeleton. Photo: Ryan Kellman/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A rendition of a proto-whale skeleton. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The special ingredient in this brew was sourced from a single vertebra, one that belonged to an ancient \"proto-whale\" called \u003cem>Eocetus wardii. \u003c/em>They swam the waters of the Atlantic back when it covered the eastern United States, and now their bones (and the fossilized remains of many other proto-whales) can be found in Virginia swamps.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Osborne found this particular vertebra in the \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">Pamunkey River\u003c/a> and swabbed the bone to try to collect any yeast that might be living on it. He sent the samples to Jasper Akerboom, a microbiologist at \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Co\u003c/a>. in Ashburn, Va.\u003c/p>\n\u003cp>After lots of trial and error, Akerboom created Bone Dusters Paleo Ale. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">The Salt reported\u003c/a> on the brew they created back when it was first released. I was able to drink one of the last bottles of the first run at a recent science convention.\u003c/p>\n\u003cp>It tasted great!\u003c/p>\n\u003cp>Even better, a portion of the proceeds go to \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit organization that gives science equipment to underserved schools and promotes citizen science.\u003c/p>\n\u003cp>The Paleo Ale inspired me to put on my best David Attenborough accent (which, admittedly, is not that great) and make this video. It's a celebration of beer — and the long history of life on Earth that made beer possible.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It took more than a billion years of evolution to yield the biology behind a beer. Here, we bring you a video celebration of the science in a cold one.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/LZzJGDNcW-I'\n title='//www.youtube.com/embed/LZzJGDNcW-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/351510286/video-glimpse-the-history-of-life-in-a-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>Beer is a collaboration between two species — a multicellular animal called a human and a single-celled fungus called yeast. Both descended from the same single-celled organism.\u003c/p>\n\u003cp>It took time for each of them to evolve — more than a billion years — but once they did, it wasn't long before they teamed up to create beer. Now, fossil hunter \u003ca href=\"Jason%20Osborne\">Jason Osborne\u003c/a> has added a little extra flavor to this family reunion by brewing beer with yeast taken from the remains of a 35-million-year-old whale.\u003c/p>\n\u003cfigure id=\"attachment_88386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/proto_whale-05e3bc2bfbf038d1ca5f202032714be614dea8e1-e1412352027387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/proto_whale-05e3bc2bfbf038d1ca5f202032714be614dea8e1-e1412352027387.jpg\" alt=\"A rendition of a proto-whale skeleton. Photo: Ryan Kellman/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A rendition of a proto-whale skeleton. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The special ingredient in this brew was sourced from a single vertebra, one that belonged to an ancient \"proto-whale\" called \u003cem>Eocetus wardii. \u003c/em>They swam the waters of the Atlantic back when it covered the eastern United States, and now their bones (and the fossilized remains of many other proto-whales) can be found in Virginia swamps.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Osborne found this particular vertebra in the \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">Pamunkey River\u003c/a> and swabbed the bone to try to collect any yeast that might be living on it. He sent the samples to Jasper Akerboom, a microbiologist at \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Co\u003c/a>. in Ashburn, Va.\u003c/p>\n\u003cp>After lots of trial and error, Akerboom created Bone Dusters Paleo Ale. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">The Salt reported\u003c/a> on the brew they created back when it was first released. I was able to drink one of the last bottles of the first run at a recent science convention.\u003c/p>\n\u003cp>It tasted great!\u003c/p>\n\u003cp>Even better, a portion of the proceeds go to \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit organization that gives science equipment to underserved schools and promotes citizen science.\u003c/p>\n\u003cp>The Paleo Ale inspired me to put on my best David Attenborough accent (which, admittedly, is not that great) and make this video. It's a celebration of beer — and the long history of life on Earth that made beer possible.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
"title": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
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"content": "\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\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>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction made: originally stated that vendors did not pay a percentage of profits to organizers but vendors do pay 10 percent of profits to Eat Real Festival.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and \"Drink Real.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\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>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Café Underwood: North Oakland’s New Work-At-Home Café ",
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"content": "\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to 13 Top-Notch Gastropubs in the South Bay",
"title": "A Guide to 13 Top-Notch Gastropubs in the South Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 13 top-notch gastropubs in the South Bay.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86415,86416,86417\"]\u003cbr>\nTransformed from a cozy wine and dessert bar, \u003cstrong>55 South\u003c/strong> now serves craft cocktails and local brews alongside a menu of modern pub bites. Using small-batch spirits, old favorites such as the Moscow Mule get the craft cocktail treatment. A newly added menu of small plates is served Tuesday through Saturday nights.\u003c/p>\n\u003cp>\u003ca href=\"http://the55south.com/\">\u003cstrong>55 South\u003c/strong>\u003c/a>\u003cbr>\n55 S 1st Street, San Jose [\u003ca href=\"http://goo.gl/GBMRhF\">map\u003c/a>]\u003cbr>\nPh: (408) 288-6000\u003cbr>\nHours: Sun. - Tue. 7PM – 12AM; Wed. - Sat. 7PM – 2AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/the55southdtsj\">55 South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/the55south\">@the55south\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86420,86421,86422\"]\u003cbr>\n\u003cstrong>Bierhaus\u003c/strong> in Mountain View brings the feel of a German beer garden to the South Bay. The gastropub offers beers from Germany and Europe as well as a select few craft beers from the States. Grass-fed beef burgers and small plates such as the spaetzle with mushrooms and ham are hearty pairings made to enjoy alongside your litter of beer in the large outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://bierha.us/\">\u003cstrong>Bierhaus\u003c/strong>\u003c/a>\u003cbr>\n383 Castro Street, Mountain View [\u003ca href=\"https://www.google.com/maps/place/Bierhaus/@37.391441,-122.080161,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xd65609045ee62dc6\">map\u003c/a>]\u003cbr>\nPh: (650) 395-8209\u003cbr>\nHours: Mon. 4PM - 9PM; Tues. - Sun. 11AM - 9PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bierhausMV\">Bierhaus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BierhausMV\">@bierhausMV\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86430,86428,86429,86431\"]\u003cbr>\nAt \u003cstrong>Liquid Bread\u003c/strong>, executive chef, John Burke pairs his experience in fine dining with his appreciation for beer varieties at this Campbell gastropub. While there are no table clothes in sight, the food menu reads gourmet with a beer selection to impress any beer lover. Perfect for hoppy ale, the rich burger with béarnaise sauce and herbed potatoes is a crowd pleaser as is the locally sourced chicken and waffles. With more than twenty taps and a fridge of bottles (also available to go) the beer selection ranges from Bay Area breweries, popular domestic craft beers and European imports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.liquidbreadcampbell.com/\">\u003cstrong>Liquid Bread Gastropub\u003c/strong>\u003c/a>\u003cbr>\n379 E Campbell Avenue, Campbell [\u003ca href=\"http://goo.gl/yevG57\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3400\u003cbr>\nHours: Tue. – Sat. 3pm – 11pm; Sun. 1pm - 9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LiquidBreadCampbell/info\">Liquid Bread Gastropub\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBgastropub\">@LBgastropub\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86435,86436\"]\u003cbr>\nTucked away from the main drag of Los Gatos, \u003cstrong>Jack Rose Libation House\u003c/strong> pays homage to John Steinbeck (whose former residence butts up against the bars property) with a unique literary themed décor. In honor of the author’s favorite cocktail, the house specialty is the Jack Rose, a refreshing concoction of Laird’s Applejack, house made grenadine, lime juice and simple syrup. The staff makes syrups, bitters and shrubs in house for their cocktail creations. For bar bites Jack Rose serves a tasty menu of cheese and charcuterie boards, small plates and pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://jackrosebar.com/\">\u003cstrong>Jack Rose Libation House\u003c/strong>\u003c/a>\u003cbr>\n18840 Saratoga Los Gatos Rd., Los Gatos [\u003ca href=\"http://goo.gl/D58H8x\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 4PM - 11PM; Thu. 4PM - 12AM; Fri. – Sat. 4PM - 1AM; Sun. 4PM - 10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JackRoseLibationHouse\">Jack Rose Libation House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JackRosebar\">@JackRosebar\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86450,86447,86448,86446,86451\"]\u003cbr>\n\u003cstrong>Good Karma\u003c/strong> serves an entirely vegan menu that can be enjoyed by anyone who likes their food with big flavor and wholesome ingredients — regardless of your eating preferences. Dishes such as the jerk tofu and vegan bao Buddha bun pair deliciously to Good Karma’s impressive selection of craft beers on tap. With the occasional exceptions for a few imports, the majority of the taps are devoted to local microbreweries. A fridge holds bottled beer available to be enjoyed there or to go.\u003c/p>\n\u003cp>\u003ca href=\"http://goodkarmasj.com/\">\u003cstrong>Good Karma Vegan Café\u003c/strong>\u003c/a>\u003cbr>\n37 S. 1st Street, San Jose [\u003ca href=\"http://goo.gl/P7ltIU\">map\u003c/a>]\u003cbr>\nPh: (408) 294-2694\u003cbr>\nHours: Mon. – Sat. 11AM – 9PM; Sun. 12PM – 7PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goodkarmasj\">Good Karma Vegan Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoodKarmaCafe\">@GoodKarmaCafe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86459,86453,86458,86454,86455,86457\"]\u003cbr>\nThe dining menu at \u003cstrong>Lexington House\u003c/strong> is plated and served in the style of fine New American dining. Not to be missed dishes include the artfully plated, textures of beet, with strawberries and honey mascarpone, as well as the Maitake mushrooms, with creamy burrata and toasted crumbs. The restaurant’s bar program features curious cocktail creations made with small batch spirits, craft beer and limited-production wine. Co-founder and bartender, Jimmy Marino develops many of the cocktails including the novel, yet enjoyable Coffee & Cigarettes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thelexlg.com/\">\u003cstrong>Lexington House\u003c/strong>\u003c/a>\u003cbr>\n40 N. Santa Cruz Avenue, Los Gatos [\u003ca href=\"http://goo.gl/nCG1VD\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1600\u003cbr>\nHours: Mon. – Thu. 5:30PM – 10PM; Fri. – Sat. 5PM - 10:30PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelexlg\">The Lexington House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thelexlg\">@thelexlg\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86462,86463,86461,86464\"]\u003cbr>\nIt may not seem like an obvious marriage but this gastropub has enjoyed much success with their menu of pastrami sandwiches and menu of Belgian beers. \u003cstrong>The Refuge\u003c/strong> has a rotating menu of twenty-four beers on tap. The selections are predominately Belgian varieties but domestic craft breweries are offered as well. An extensive menu of bottled beer is available as well. To soak up the pungent Belgian ales, Refuge’s dining menu features hearty burgers, cheese steaks and the signature pastrami reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://www.refugesc.com/\">\u003cstrong>Refuge\u003c/strong>\u003c/a>\u003cbr>\n1143 Crane Street, Menlo Park [\u003ca href=\"http://goo.gl/C671mo\">map\u003c/a>]\u003cbr>\nPh: (650) 319-8197\u003cbr>\nHours: Tue. – Thur. 11:30AM- 2:30PM 5:00 pm – 9PM; Fri. 11:30AM - 2:30PM 5PM – 10PM; Sat. 12PM – 10PM; Sun. 2PM – 9PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">The Refuge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RefugePastrami\">@Refugepastrami\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86476,86475,86477,86473\"]\u003cbr>\nFar-gone from being hot and new, this San Jose veteran restaurant has enjoyed a continued following for its German food, beer and charm. \u003cstrong>Teske’s Germania\u003c/strong> pours German beers by the liter and half liter alongside a menu of hearty German comfort food. In addition to beer, Teske’s serves a menu of traditional German schnapps. The real festivity kicks off during Oktoberfest celebrations with live music and dancing in outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://www.teskes-germania.com/\">\u003cstrong>Teske’s Germania\u003c/strong>\u003c/a>\u003cbr>\n255 N 1st Street, San Jose [\u003ca href=\"http://goo.gl/YM3YCO\">map\u003c/a>]\u003cbr>\nPh: (408) 292-0291\u003cbr>\nHours: Tue. – Fri. 11AM – 2PM, 5PM-9:30PM; Sat. 5PM-9:30PM; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeskesGermania\">Teske’s Germania Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86483,86482,86480,86481\"]\u003cbr>\nWhile food may not be directly available here, \u003cstrong>Market Beer Company\u003c/strong> calls San Pedro Square Market home, where a multitude of dining options are just a step away. After making up your mind on where to eat, then comes the harder option: selecting a beer that fits your taste from the several refrigerator cases. Market Beer Company carries a hearty collection of bottled beers from craft breweries around the country as well as imported selections. Bottles are available for take away or to be enjoyed at San Pedro Square Market. Additionally, be on the lookout for special tap takeover events with various local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marketbeercompany.com/\">\u003cstrong>Market Beer Company\u003c/strong>\u003c/a>\u003cbr>\n100 N. Almaden Ave., San Jose [\u003ca href=\"http://goo.gl/vdH7Me\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 10pm; Fri. – Sat. 11am -12am; Sun. 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarketBeerCo\">Market Beer Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/spsmarketbeerco\">@SPSMarketBeerCo\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86487,86488,86490,86489\"]\u003cbr>\nHaving recently celebrated their second anniversary, \u003cstrong>Original Gravity Public House\u003c/strong> features more than twenty-five taps pouring a rotating menu of beer from craft breweries around the country.* A newly opened second bar keeps up with the weekend crowds, while a backyard patio is perfect for enjoying a cold beer on a warm day. Complementing their beer menu Original Gravity also serves a menu of gourmet sausages with flavors running the spectrum from Texas bratwurst to apricot. A side order of duck fat fries is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.originalgravitypub.com/\">\u003cstrong>Original Gravity Public House\u003c/strong>\u003c/a>\u003cbr>\n66 S 1st St., San Jose [\u003ca href=\"http://goo.gl/BJC81r\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 11:30am – 10:30pm; Thu. – Sat. 11:30am – 12am; Sun. 11:30am – 10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/originalgravitypub\">Original Gravity Public House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OrigGravPub\">@OrigGravPub\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86494,86493,86495,86496\"]\u003cbr>\nA cool collection of unique beers on draft and a menu of fun cocktails make \u003cstrong>Steins Beer Garden & Restaurant\u003c/strong> a popular lunch and happy hour destination in Mountain View. Perfect company to the drink menu, is an offering of American comfort food from Stein’s kitchen. Ample seating can be found in the large, open dining room or outside in the beer garden. The housemade sausage plate with toast points and whole grain mustard is ideal for keeping your belly full with hearty food between pours.\u003c/p>\n\u003cp>\u003ca href=\"http://steinsbeergarden.com/\">\u003cstrong>Steins Beer Garden & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n895 Villa St., Mountain View [\u003ca href=\"http://goo.gl/MHzqZf\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 11pm; Fri. – Sat. 11am – 11:30pm; Sun. 11am – 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SteinsBeerGarden\">Steins Beer Garden & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/steinsbeer\">@steinsbeer\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86500,86502,86501,86499\"]\u003cbr>\nLarge communal tables and outdoor seating make \u003cstrong>SP2\u003c/strong> a great place to meet up with friends for drinks, brunch or just because. The cocktail menu is a refreshing blend of classic recipes as well as SP2 signature creations. The Moonshiners Lemonade and the Cucumber Basil Gimlet are big hits from the bar menu. As for food, SP2’s signature dish is the deliciously tender, soy ginger glazed ribs. Happy hour runs daily from 3 – 7pm with and features a collection of small plates for $5 and beverages priced from $3 to $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sp2sanjose.com/\">\u003cstrong>SP2 Communal Bar + Restaurant\u003c/strong>\u003c/a>\u003cbr>\n72 N. Almaden Ave., San Jose, [\u003ca href=\"http://goo.gl/1WZsUh\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu.11:30 am - 12am; Fri. 11:30 am - 2am; Sat. 11am – 2am; Sun. 11am - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SP2SanJose/info\">SP2 Communal Bar + Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_SP2_\">@_SP2_\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86443,86441,86442,86444\"]\u003cbr>\nThis cocktail house is next-door neighbors to its sister restaurant, Original Gravity Public House. Those who love to discover a new mixology creation will be at home at \u003cstrong>Paper Plane\u003c/strong> with the restaurants enormous bar shelf and talented staff, who will happily find something that fits your taste. A fun menu of small plates feature dishes great for sharing, including the delicious chicken and waffle sliders with a sweet and spicy bacon marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paperplanesj.com/\">\u003cstrong>Paper Plane\u003c/strong>\u003c/a>\u003cbr>\n72 S. First St., San Jose [\u003ca href=\"http://goo.gl/rwuzwR\">map\u003c/a>]\u003cbr>\nHours: Mon. – Tue. 4:30pm - 12am; Wed. – Sat. 4:30pm - 2am; Sun. 4:30pm - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/paperplanebar\">Paper Plane\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This list was updated on 4/7/16 from the original list of 15 gastropubs.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 13 top-notch gastropubs in the South Bay. ",
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"description": "The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 13 top-notch gastropubs in the South Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTransformed from a cozy wine and dessert bar, \u003cstrong>55 South\u003c/strong> now serves craft cocktails and local brews alongside a menu of modern pub bites. Using small-batch spirits, old favorites such as the Moscow Mule get the craft cocktail treatment. A newly added menu of small plates is served Tuesday through Saturday nights.\u003c/p>\n\u003cp>\u003ca href=\"http://the55south.com/\">\u003cstrong>55 South\u003c/strong>\u003c/a>\u003cbr>\n55 S 1st Street, San Jose [\u003ca href=\"http://goo.gl/GBMRhF\">map\u003c/a>]\u003cbr>\nPh: (408) 288-6000\u003cbr>\nHours: Sun. - Tue. 7PM – 12AM; Wed. - Sat. 7PM – 2AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/the55southdtsj\">55 South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/the55south\">@the55south\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Bierhaus\u003c/strong> in Mountain View brings the feel of a German beer garden to the South Bay. The gastropub offers beers from Germany and Europe as well as a select few craft beers from the States. Grass-fed beef burgers and small plates such as the spaetzle with mushrooms and ham are hearty pairings made to enjoy alongside your litter of beer in the large outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://bierha.us/\">\u003cstrong>Bierhaus\u003c/strong>\u003c/a>\u003cbr>\n383 Castro Street, Mountain View [\u003ca href=\"https://www.google.com/maps/place/Bierhaus/@37.391441,-122.080161,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xd65609045ee62dc6\">map\u003c/a>]\u003cbr>\nPh: (650) 395-8209\u003cbr>\nHours: Mon. 4PM - 9PM; Tues. - Sun. 11AM - 9PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bierhausMV\">Bierhaus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BierhausMV\">@bierhausMV\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt \u003cstrong>Liquid Bread\u003c/strong>, executive chef, John Burke pairs his experience in fine dining with his appreciation for beer varieties at this Campbell gastropub. While there are no table clothes in sight, the food menu reads gourmet with a beer selection to impress any beer lover. Perfect for hoppy ale, the rich burger with béarnaise sauce and herbed potatoes is a crowd pleaser as is the locally sourced chicken and waffles. With more than twenty taps and a fridge of bottles (also available to go) the beer selection ranges from Bay Area breweries, popular domestic craft beers and European imports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.liquidbreadcampbell.com/\">\u003cstrong>Liquid Bread Gastropub\u003c/strong>\u003c/a>\u003cbr>\n379 E Campbell Avenue, Campbell [\u003ca href=\"http://goo.gl/yevG57\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3400\u003cbr>\nHours: Tue. – Sat. 3pm – 11pm; Sun. 1pm - 9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LiquidBreadCampbell/info\">Liquid Bread Gastropub\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBgastropub\">@LBgastropub\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTucked away from the main drag of Los Gatos, \u003cstrong>Jack Rose Libation House\u003c/strong> pays homage to John Steinbeck (whose former residence butts up against the bars property) with a unique literary themed décor. In honor of the author’s favorite cocktail, the house specialty is the Jack Rose, a refreshing concoction of Laird’s Applejack, house made grenadine, lime juice and simple syrup. The staff makes syrups, bitters and shrubs in house for their cocktail creations. For bar bites Jack Rose serves a tasty menu of cheese and charcuterie boards, small plates and pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://jackrosebar.com/\">\u003cstrong>Jack Rose Libation House\u003c/strong>\u003c/a>\u003cbr>\n18840 Saratoga Los Gatos Rd., Los Gatos [\u003ca href=\"http://goo.gl/D58H8x\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 4PM - 11PM; Thu. 4PM - 12AM; Fri. – Sat. 4PM - 1AM; Sun. 4PM - 10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JackRoseLibationHouse\">Jack Rose Libation House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JackRosebar\">@JackRosebar\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Good Karma\u003c/strong> serves an entirely vegan menu that can be enjoyed by anyone who likes their food with big flavor and wholesome ingredients — regardless of your eating preferences. Dishes such as the jerk tofu and vegan bao Buddha bun pair deliciously to Good Karma’s impressive selection of craft beers on tap. With the occasional exceptions for a few imports, the majority of the taps are devoted to local microbreweries. A fridge holds bottled beer available to be enjoyed there or to go.\u003c/p>\n\u003cp>\u003ca href=\"http://goodkarmasj.com/\">\u003cstrong>Good Karma Vegan Café\u003c/strong>\u003c/a>\u003cbr>\n37 S. 1st Street, San Jose [\u003ca href=\"http://goo.gl/P7ltIU\">map\u003c/a>]\u003cbr>\nPh: (408) 294-2694\u003cbr>\nHours: Mon. – Sat. 11AM – 9PM; Sun. 12PM – 7PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goodkarmasj\">Good Karma Vegan Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoodKarmaCafe\">@GoodKarmaCafe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe dining menu at \u003cstrong>Lexington House\u003c/strong> is plated and served in the style of fine New American dining. Not to be missed dishes include the artfully plated, textures of beet, with strawberries and honey mascarpone, as well as the Maitake mushrooms, with creamy burrata and toasted crumbs. The restaurant’s bar program features curious cocktail creations made with small batch spirits, craft beer and limited-production wine. Co-founder and bartender, Jimmy Marino develops many of the cocktails including the novel, yet enjoyable Coffee & Cigarettes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thelexlg.com/\">\u003cstrong>Lexington House\u003c/strong>\u003c/a>\u003cbr>\n40 N. Santa Cruz Avenue, Los Gatos [\u003ca href=\"http://goo.gl/nCG1VD\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1600\u003cbr>\nHours: Mon. – Thu. 5:30PM – 10PM; Fri. – Sat. 5PM - 10:30PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelexlg\">The Lexington House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thelexlg\">@thelexlg\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt may not seem like an obvious marriage but this gastropub has enjoyed much success with their menu of pastrami sandwiches and menu of Belgian beers. \u003cstrong>The Refuge\u003c/strong> has a rotating menu of twenty-four beers on tap. The selections are predominately Belgian varieties but domestic craft breweries are offered as well. An extensive menu of bottled beer is available as well. To soak up the pungent Belgian ales, Refuge’s dining menu features hearty burgers, cheese steaks and the signature pastrami reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://www.refugesc.com/\">\u003cstrong>Refuge\u003c/strong>\u003c/a>\u003cbr>\n1143 Crane Street, Menlo Park [\u003ca href=\"http://goo.gl/C671mo\">map\u003c/a>]\u003cbr>\nPh: (650) 319-8197\u003cbr>\nHours: Tue. – Thur. 11:30AM- 2:30PM 5:00 pm – 9PM; Fri. 11:30AM - 2:30PM 5PM – 10PM; Sat. 12PM – 10PM; Sun. 2PM – 9PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">The Refuge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RefugePastrami\">@Refugepastrami\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFar-gone from being hot and new, this San Jose veteran restaurant has enjoyed a continued following for its German food, beer and charm. \u003cstrong>Teske’s Germania\u003c/strong> pours German beers by the liter and half liter alongside a menu of hearty German comfort food. In addition to beer, Teske’s serves a menu of traditional German schnapps. The real festivity kicks off during Oktoberfest celebrations with live music and dancing in outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://www.teskes-germania.com/\">\u003cstrong>Teske’s Germania\u003c/strong>\u003c/a>\u003cbr>\n255 N 1st Street, San Jose [\u003ca href=\"http://goo.gl/YM3YCO\">map\u003c/a>]\u003cbr>\nPh: (408) 292-0291\u003cbr>\nHours: Tue. – Fri. 11AM – 2PM, 5PM-9:30PM; Sat. 5PM-9:30PM; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeskesGermania\">Teske’s Germania Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile food may not be directly available here, \u003cstrong>Market Beer Company\u003c/strong> calls San Pedro Square Market home, where a multitude of dining options are just a step away. After making up your mind on where to eat, then comes the harder option: selecting a beer that fits your taste from the several refrigerator cases. Market Beer Company carries a hearty collection of bottled beers from craft breweries around the country as well as imported selections. Bottles are available for take away or to be enjoyed at San Pedro Square Market. Additionally, be on the lookout for special tap takeover events with various local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marketbeercompany.com/\">\u003cstrong>Market Beer Company\u003c/strong>\u003c/a>\u003cbr>\n100 N. Almaden Ave., San Jose [\u003ca href=\"http://goo.gl/vdH7Me\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 10pm; Fri. – Sat. 11am -12am; Sun. 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarketBeerCo\">Market Beer Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/spsmarketbeerco\">@SPSMarketBeerCo\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHaving recently celebrated their second anniversary, \u003cstrong>Original Gravity Public House\u003c/strong> features more than twenty-five taps pouring a rotating menu of beer from craft breweries around the country.* A newly opened second bar keeps up with the weekend crowds, while a backyard patio is perfect for enjoying a cold beer on a warm day. Complementing their beer menu Original Gravity also serves a menu of gourmet sausages with flavors running the spectrum from Texas bratwurst to apricot. A side order of duck fat fries is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.originalgravitypub.com/\">\u003cstrong>Original Gravity Public House\u003c/strong>\u003c/a>\u003cbr>\n66 S 1st St., San Jose [\u003ca href=\"http://goo.gl/BJC81r\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 11:30am – 10:30pm; Thu. – Sat. 11:30am – 12am; Sun. 11:30am – 10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/originalgravitypub\">Original Gravity Public House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OrigGravPub\">@OrigGravPub\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nA cool collection of unique beers on draft and a menu of fun cocktails make \u003cstrong>Steins Beer Garden & Restaurant\u003c/strong> a popular lunch and happy hour destination in Mountain View. Perfect company to the drink menu, is an offering of American comfort food from Stein’s kitchen. Ample seating can be found in the large, open dining room or outside in the beer garden. The housemade sausage plate with toast points and whole grain mustard is ideal for keeping your belly full with hearty food between pours.\u003c/p>\n\u003cp>\u003ca href=\"http://steinsbeergarden.com/\">\u003cstrong>Steins Beer Garden & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n895 Villa St., Mountain View [\u003ca href=\"http://goo.gl/MHzqZf\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 11pm; Fri. – Sat. 11am – 11:30pm; Sun. 11am – 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SteinsBeerGarden\">Steins Beer Garden & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/steinsbeer\">@steinsbeer\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLarge communal tables and outdoor seating make \u003cstrong>SP2\u003c/strong> a great place to meet up with friends for drinks, brunch or just because. The cocktail menu is a refreshing blend of classic recipes as well as SP2 signature creations. The Moonshiners Lemonade and the Cucumber Basil Gimlet are big hits from the bar menu. As for food, SP2’s signature dish is the deliciously tender, soy ginger glazed ribs. Happy hour runs daily from 3 – 7pm with and features a collection of small plates for $5 and beverages priced from $3 to $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sp2sanjose.com/\">\u003cstrong>SP2 Communal Bar + Restaurant\u003c/strong>\u003c/a>\u003cbr>\n72 N. Almaden Ave., San Jose, [\u003ca href=\"http://goo.gl/1WZsUh\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu.11:30 am - 12am; Fri. 11:30 am - 2am; Sat. 11am – 2am; Sun. 11am - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SP2SanJose/info\">SP2 Communal Bar + Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_SP2_\">@_SP2_\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis cocktail house is next-door neighbors to its sister restaurant, Original Gravity Public House. Those who love to discover a new mixology creation will be at home at \u003cstrong>Paper Plane\u003c/strong> with the restaurants enormous bar shelf and talented staff, who will happily find something that fits your taste. A fun menu of small plates feature dishes great for sharing, including the delicious chicken and waffle sliders with a sweet and spicy bacon marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paperplanesj.com/\">\u003cstrong>Paper Plane\u003c/strong>\u003c/a>\u003cbr>\n72 S. First St., San Jose [\u003ca href=\"http://goo.gl/rwuzwR\">map\u003c/a>]\u003cbr>\nHours: Mon. – Tue. 4:30pm - 12am; Wed. – Sat. 4:30pm - 2am; Sun. 4:30pm - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/paperplanebar\">Paper Plane\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This list was updated on 4/7/16 from the original list of 15 gastropubs.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seeking Proof For Why We Feel Terrible After Too Many Drinks",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, \u003cem>Proof: The Science of Booze,\u003c/em> explores these and other scientific mysteries of alcohol's effect on the body.\u003cem>\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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