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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"title": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"title": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_Prune.mp3\"] \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_female-chefs.mp3\"] \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n",
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"excerpt": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, \u003cem>Blood, Bones, and Butter\u003c/em>. ",
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"description": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, Blood, Bones, and Butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Day with Sexpert Susie Bright",
"title": "Valentine's Day with Sexpert Susie Bright",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n",
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"excerpt": "Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Write for Food: An Interview with Dianne Jacob",
"title": "Will Write for Food: An Interview with Dianne Jacob",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n",
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"excerpt": "Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of \u003cem>Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/em>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\"\u003c/strong> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/small-cookbooks.jpg\" alt=\"small-scale\" title=\"small-scale cookbooks\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22177\">\u003c/p>\n\u003cp>The holiday season brings us blockbusters in the world of cookbooks--the big glossy show stealers. It's easy to get caught up in the \u003ca href=\"http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774\">Ad Hoc\u003c/a>'s and \u003ca href=\"http://www.amazon.com/Noma-Time-Place-Nordic-Cuisine/dp/0714859036/ref=sr_1_1?s=books&ie=UTF8&qid=1296153651&sr=1-1\">Noma\u003c/a>'s (for good reason). But recently I'm being drawn to the quieter cookbooks, the smaller-scale cookbooks without all the gloss or the high-profile chefs but with a whole lot of soul. Here are three of my current favorites. \u003c/p>\n\u003cp>\u003cstrong>Alice's Cook Book \u003c/strong>by Alice Hart\u003cbr>\n\u003ca href=\"http://www.quadrille.co.uk/\">Quadrille Publishing\u003c/a> has begun a very cool series called \"New Voices in Food.\" Alice's Cookbook is one of them, and while it's written by a young woman in her 20's and is geared towards the 20-30 something crowd, I find it quite universal, imaginative, and substantial. Alice Hart ran the hit pop-up restaurant, \u003ca href=\"http://www.thehartandfuggle.com/\">The Hart and Fuggle\u003c/a>, in London. Now she has a 1972 VW camper van with an actual kitchen where she finds much inspiration and quiet time to prepare meals. The book features chapters that are organized around occasions like \u003cem>Sunday Lunches\u003c/em> or \u003cem>Camper Car Picnics\u003c/em> and the photographs by Emma Lee successfully tell a story of a rustic, homemade life and capture Alice's spirit perfectly. In addition to recipes, Alice includes little segments such as \"Quick Breakfast Ideas\" (Scotch pancakes, Bloody Mary's) and practical tips on meal timing and scaling quantities. In terms of purchasing online, it's currently only available on \u003ca href=\"http://www.amazon.co.uk/Alices-Cookbook-New-Voices-Food/dp/1844008886\">Amazon's UK site\u003c/a>, although \u003ca href=\"http://www.globepequot.com/\">Globe Pequot\u003c/a> is slated to start distributing it in the U.S. come April. Want it sooner? Good news: \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> has ordered it and it has arrived! Give them \u003ca href=\"http://www.omnivorebooks.com/contact.html\">a call\u003c/a> or stop in to say hi to the lovely proprietor, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>My Kitchen: Real Food from Near and Far \u003c/strong>by Stevie Parle\u003cbr>\n\u003cem>My Kitchen\u003c/em> is another addition to the \"New Voices in Food\" series, this time by a young man and avid traveler who is interested in ingredient-driven cooking. Stevie Parle is a young chef who has worked at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Cafe \u003c/a>and now runs and cooks at the \u003ca href=\"http://www.dockkitchen.co.uk/find_us.php\">Dock Kitchen\u003c/a> in Portobello Docks. His book is part storytelling from his vast travels, part anecdote, part culinary lesson, and large part simple recipes that celebrate the seasons and don't try to reinvent the wheel. Within each chapter, there's a \"Master Class\" where Stevie aims to teach his readers skills like \"How to Slow Cook\" or \"What to do With Porcini Mushrooms.\" A very likeable, very unique book. Again, it will also be appearing on the shelves of \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> very soon. \u003c/p>\n\u003cp>\u003cstrong>Communal Table\u003c/strong>: Curated and Illustrated by Caroline Hwang\u003cbr>\nAs curator\u003ca href=\"http://www.carolinehwangillustration.com/\"> Caroline Hwang\u003c/a> puts it, \u003ca href=\"http://www.communal-table.com/\">Communal Table\u003c/a> is about \"sharing the love of eating and gathering together.\" First, in an effort towards full disclosure, I met Caroline through our blogs (hers is a mutual effort with \u003ca href=\"http://www.lisabutterworth.com/\">Lisa Butterworth\u003c/a> called the \u003ca href=\"http://numnumchronicles.com/\">Num Num Chronicles\u003c/a>. It's great fun. Check it out) and I'm actually included in the first issue of \u003cem>Communal Table\u003c/em>, entitled \"A Casual Setting.\" But I wouldn't recommend the project, obviously, if I didn't believe in its spirit wholeheartedly. And I do. Caroline is a Brooklyn-based illustrator/artist with a love for cooking and eating. She has illustrated for \u003cem>The New York Times\u003c/em>, \u003cem>Real Simple\u003c/em> and has shown in galleries internationally. The first issue of Communal Table includes contributions from folks like \u003ca href=\"http://noteatingoutinny.com/\"> Cathy Erway\u003c/a>, \u003ca href=\"http://the-meathook.com/\">Tom Mylan\u003c/a> and \u003ca href=\"http://www.thejewelsofny.com/our-story/\">The Jewels of New York\u003c/a>. With great contributors, Caroline's brilliant illustrations, and all the proceeds going to a food-related organization, there's not much to dislike. The proceeds from \"A Casual Setting\" will go to \u003ca href=\"http://www.thefoodtrust.org/\">The Food Trust\u003c/a>, a Philadelphia-based non-profit providing nutrition education classes for inner-city children, families and the public. I'm particularly excited to check out the \"Dinner-Appropriate Frittata with Kale, Olives, and Taleggio.\" And even more excited to see more and more small-scale cookbooks like the ones featured above appearing on the shelves of my favorite local bookstores. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/small-cookbooks.jpg\" alt=\"small-scale\" title=\"small-scale cookbooks\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22177\">\u003c/p>\n\u003cp>The holiday season brings us blockbusters in the world of cookbooks--the big glossy show stealers. It's easy to get caught up in the \u003ca href=\"http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774\">Ad Hoc\u003c/a>'s and \u003ca href=\"http://www.amazon.com/Noma-Time-Place-Nordic-Cuisine/dp/0714859036/ref=sr_1_1?s=books&ie=UTF8&qid=1296153651&sr=1-1\">Noma\u003c/a>'s (for good reason). But recently I'm being drawn to the quieter cookbooks, the smaller-scale cookbooks without all the gloss or the high-profile chefs but with a whole lot of soul. Here are three of my current favorites. \u003c/p>\n\u003cp>\u003cstrong>Alice's Cook Book \u003c/strong>by Alice Hart\u003cbr>\n\u003ca href=\"http://www.quadrille.co.uk/\">Quadrille Publishing\u003c/a> has begun a very cool series called \"New Voices in Food.\" Alice's Cookbook is one of them, and while it's written by a young woman in her 20's and is geared towards the 20-30 something crowd, I find it quite universal, imaginative, and substantial. Alice Hart ran the hit pop-up restaurant, \u003ca href=\"http://www.thehartandfuggle.com/\">The Hart and Fuggle\u003c/a>, in London. Now she has a 1972 VW camper van with an actual kitchen where she finds much inspiration and quiet time to prepare meals. The book features chapters that are organized around occasions like \u003cem>Sunday Lunches\u003c/em> or \u003cem>Camper Car Picnics\u003c/em> and the photographs by Emma Lee successfully tell a story of a rustic, homemade life and capture Alice's spirit perfectly. In addition to recipes, Alice includes little segments such as \"Quick Breakfast Ideas\" (Scotch pancakes, Bloody Mary's) and practical tips on meal timing and scaling quantities. In terms of purchasing online, it's currently only available on \u003ca href=\"http://www.amazon.co.uk/Alices-Cookbook-New-Voices-Food/dp/1844008886\">Amazon's UK site\u003c/a>, although \u003ca href=\"http://www.globepequot.com/\">Globe Pequot\u003c/a> is slated to start distributing it in the U.S. come April. Want it sooner? Good news: \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> has ordered it and it has arrived! Give them \u003ca href=\"http://www.omnivorebooks.com/contact.html\">a call\u003c/a> or stop in to say hi to the lovely proprietor, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>My Kitchen: Real Food from Near and Far \u003c/strong>by Stevie Parle\u003cbr>\n\u003cem>My Kitchen\u003c/em> is another addition to the \"New Voices in Food\" series, this time by a young man and avid traveler who is interested in ingredient-driven cooking. Stevie Parle is a young chef who has worked at the \u003ca href=\"http://www.rivercafe.co.uk/rc_page.php\">River Cafe \u003c/a>and now runs and cooks at the \u003ca href=\"http://www.dockkitchen.co.uk/find_us.php\">Dock Kitchen\u003c/a> in Portobello Docks. His book is part storytelling from his vast travels, part anecdote, part culinary lesson, and large part simple recipes that celebrate the seasons and don't try to reinvent the wheel. Within each chapter, there's a \"Master Class\" where Stevie aims to teach his readers skills like \"How to Slow Cook\" or \"What to do With Porcini Mushrooms.\" A very likeable, very unique book. Again, it will also be appearing on the shelves of \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> very soon. \u003c/p>\n\u003cp>\u003cstrong>Communal Table\u003c/strong>: Curated and Illustrated by Caroline Hwang\u003cbr>\nAs curator\u003ca href=\"http://www.carolinehwangillustration.com/\"> Caroline Hwang\u003c/a> puts it, \u003ca href=\"http://www.communal-table.com/\">Communal Table\u003c/a> is about \"sharing the love of eating and gathering together.\" First, in an effort towards full disclosure, I met Caroline through our blogs (hers is a mutual effort with \u003ca href=\"http://www.lisabutterworth.com/\">Lisa Butterworth\u003c/a> called the \u003ca href=\"http://numnumchronicles.com/\">Num Num Chronicles\u003c/a>. It's great fun. Check it out) and I'm actually included in the first issue of \u003cem>Communal Table\u003c/em>, entitled \"A Casual Setting.\" But I wouldn't recommend the project, obviously, if I didn't believe in its spirit wholeheartedly. And I do. Caroline is a Brooklyn-based illustrator/artist with a love for cooking and eating. She has illustrated for \u003cem>The New York Times\u003c/em>, \u003cem>Real Simple\u003c/em> and has shown in galleries internationally. The first issue of Communal Table includes contributions from folks like \u003ca href=\"http://noteatingoutinny.com/\"> Cathy Erway\u003c/a>, \u003ca href=\"http://the-meathook.com/\">Tom Mylan\u003c/a> and \u003ca href=\"http://www.thejewelsofny.com/our-story/\">The Jewels of New York\u003c/a>. With great contributors, Caroline's brilliant illustrations, and all the proceeds going to a food-related organization, there's not much to dislike. The proceeds from \"A Casual Setting\" will go to \u003ca href=\"http://www.thefoodtrust.org/\">The Food Trust\u003c/a>, a Philadelphia-based non-profit providing nutrition education classes for inner-city children, families and the public. I'm particularly excited to check out the \"Dinner-Appropriate Frittata with Kale, Olives, and Taleggio.\" And even more excited to see more and more small-scale cookbooks like the ones featured above appearing on the shelves of my favorite local bookstores. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Five Bay Area Cookbook Clubs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/books.pear_.istock.jpg\" alt=\"books with pear\" title=\"books with pear\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-21970\">\u003cbr>\n\u003cstrong>Fact:\u003c/strong> Bay Areans are a book-loving bunch. \u003cstrong>Fact:\u003c/strong> People here are huge food fans.\u003c/p>\n\u003cp>So is it any wonder, then, that this neck of the woods has a thriving cookbook club culture?\u003c/p>\n\u003cp>There are differences in how each group operates, but here’s what they all have in common: A desire to share good food and good books about food.\u003c/p>\n\u003cp>\u003ca href=\"http://omnivorebooks.com/\">Omnivore Books on Food\u003c/a> owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> has a theory about the resurgent interest in breaking out the cookbook collection and making meals at home. \u003c/p>\n\u003cblockquote>\u003cp>“Every time there are major industrial advances, there is a push-back to older ways that are hands-on, and one way to achieve that is through food,” she notes, citing the Industrial Revolution from which the Arts & Crafts movement was born. “Today we have the Internet and smart phones to make virtual connections but spending time with family and friends making food is an easy way to make an actual connection.”\u003c/p>\u003c/blockquote>\n\u003cp>Sack recently launched \u003ca href=\"http://www.omnivorebooks.com/cookbook_club.html\">a cookbook mail order club\u003c/a>. Four times a year members receive a new, signed cookbook selected by Sack from the culinary titles that fill her shop. Begun as a gift-giving idea over the holidays, Sack says her list of sign-ups is running about half-and-half between people treating themselves to the latest from, say \u003ca href=\"http://www.randomhouse.com/author/results.pperl?authorid=14298\">Madhur Jaffrey \u003c/a>or \u003ca href=\"http://www.food52.com/blog/about_amanda\">Amanda Hesser\u003c/a>, and those sending a gift to someone else. Membership costs $160 a year and can be customized (vegetarians can skip the meat tomes, for example.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each of the five cookbook clubs below has its own flavor. You’ll also find advice from a seasoned cookbook club organizer about how to start your own group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net/events.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/my.calabria200.jpg\" alt=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" title=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" width=\"200\" height=\"252\" class=\"alignnone size-full wp-image-22006\">\u003c/a>\u003cbr>\n\u003cem>My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cooks’ Book Club — Berkeley\u003c/strong>\u003c/p>\n\u003cp>Three fixtures of Berkeley’s chi chi shopping strip on 4th Street — \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/10/BU9I1A3HBH.DTL\">Books Inc.\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> — have joined forces to create a monthly meet up mixing food, wine, and conversation. The \u003ca href=\"http://www.caferouge.net/events.html\">club kicks off this Tuesday at 6 p.m. at Cafe Rouge\u003c/a> with \u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://www.cookingwithrosetta.com/\">Rosetta Costantino\u003c/a>’s cookbook \u003cem>\u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://books.wwnorton.com/books/My-Calabria/\">My Calabria: Rustic Family Cooking From Italy’s Undiscovered South\u003c/a>\u003c/em>. (Read an earlier BAB post on \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/15/my-calabria-my-rosetta-stone/\">My Calabria\u003c/a>\u003c/em>.) Subsequent events will be held on the fourth Tuesday of the month, rotating through the three locations.\u003c/p>\n\u003cp>Costantino will read and share recipes, including stuffed pizza with chard and dill, salt baked sea bass, and cauliflower salad, all paired with Southern Italian \u003cem>vino\u003c/em>. Books will be on sale, dishes and drinks sampled, ingredients made available, and discussion will no doubt follow. The event costs $20; admission prices may vary some for each program, depending on what food and wine is on offer.\u003c/p>\n\u003cp>Up next for the Cooks’ Book Club: \u003ca href=\"http://gordonzola.net/\">Gordon Edgar\u003c/a>, author of \u003cem>\u003ca href=\"http://www.facebook.com/pages/Cheesemonger-A-Life-on-the-Wedge/237739816764\">Cheesemonger: My Life on the Wedge\u003c/a>\u003c/em>, on February 22 at The Pasta Shop, followed by dessert diva \u003ca href=\"http://lettuceeatkale.com/2011/alice-medrichs-sweet-life/\">Alice Medrich\u003c/a>, author of the \u003cem>\u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies\u003c/a>\u003c/em> on March 22 at Cafe Rouge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/141536\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fresh200.jpg\" alt=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" title=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" width=\"200\" height=\"302\" class=\"alignnone size-full wp-image-22008\">\u003c/a>\u003cbr>\n\u003cem>Fresh by Susanne Friedberg is the book of choice for February's Food Lit Club at 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>18 Reasons Food Lit Club — San Francisco\u003cbr>\n\u003c/strong>\u003cbr>\nHeather Knape decided to convene a \u003ca href=\"http://www.brownpapertickets.com/event/141536\">Food Lit Club\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> just over a year ago when someone at her regular book group suggested she might want to pick some non-food books for the group to read. The life-long food and farm lover, who blogs about feeding her family at \u003ca href=\"http://eatingdirt.typepad.com/\">eating dirt\u003c/a>, realized she needed a different club to dish about all things edible.\u003c/p>\n\u003cp>Members make a three-month commitment to the club, after which you can decide whether you want to continue or choose to give up your coveted spot to a newcomer.\u003c/p>\n\u003cp>Books can be bought from \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/\">Omnivore Books\u003c/a> (20 percent of profits go to fund the work of the nonprofit food group 18 Reasons) or you can bring your own. The group gathers on the third Sunday of the month from 4 p.m. to 6 p.m. at 18 Reasons. It’s a B.Y.O. nibbles kind of deal, typically a rotating snack roster or potluck affair.\u003c/p>\n\u003cp>Each quarter the group reads something old, something new, and something local, so authors can come too. This month the group discussed \u003cem>\u003ca href=\"http://www.amazon.com/Home-Cooking-Kitchen-Laurie-Colwin/dp/0060955309\">Home Cooking\u003c/a>\u003c/em> by Laurie Colwin. February’s pick is \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0674032918/booknoisenet-20\">Fresh\u003c/a>\u003c/em> by \u003ca href=\"http://susannefreidberg.com/\">Susanne Friedberg\u003c/a>, followed in March by \u003cem>\u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1582435464\">An Extravagant Hunger: The Passionate Years of M.F.K. Fisher\u003c/a>\u003c/em> by \u003ca href=\"http://www.writtenbyaz.com/\">Anne Zimmerman\u003c/a>, who will put in an appearance. Previous picks include \u003cem>Cheesemonger\u003c/em>, \u003cem>\u003ca href=\"http://www.righteousporkchop.com/\">The Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms\u003c/a>\u003c/em> by \u003ca href=\"http://www.righteousporkchop.com/abouttheauthor/\">Nicolette Hahn Niman\u003c/a> and \u003cem>\u003ca href=\"http://fourfish.org/\">Four Fish: The Future of the Last Wild Food\u003c/a>\u003c/em> by \u003ca href=\"http://fourfish.org/authorbio.html\">Paul Greenberg\u003c/a>.\u003c/p>\n\u003cp>Knape moderates the meet ups and sends out discussion questions in advance.\u003c/p>\n\u003cp>\u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/weeknight.freshfast.200.jpg\" alt=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" title=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" width=\"200\" height=\"239\" class=\"alignnone size-full wp-image-22021\">\u003c/a>\u003cbr>\n\u003cem>Kristine Kidd's book Weeknight Fresh + Fast is the featured cookbook in February at Williams-Sonoma\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williams-Sonoma Cookbook Club — Los Gatos, Monterey, Palo Alto, Pleasanton, Sacramento, San Francisco, and Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>The high-end kitchen store \u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">Williams-Sonoma’s cookbook club\u003c/a> offers cooking classes by in-house chefs showcasing recipes in a cookbook featured each month, often one of their own titles.\u003c/p>\n\u003cp>The classes cost $75, and include cooking tips and techniques, a three-course tasting menu, and the cookbook. Reservations are required and space is limited; class times vary by store location.\u003c/p>\n\u003cp>Last month the store featured \u003cem>\u003ca href=\"http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561\">Mad Hungry: Feeding Men and Boys\u003c/a>\u003c/em> by \u003ca href=\"http://blog.madhungry.com/\">Lucinda Scala Quinn\u003c/a>, next up is the \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Weeknight-Fresh-Fast-Healthy/dp/1616280573\">Williams-Sonoma Weeknight Fresh + Fast\u003c/a>\u003c/em> by \u003ca href=\"http://kristinekidd.com/\">Kristine Kidd\u003c/a>, the former food editor of \u003cem>Bon Appetit\u003c/em>, followed in March by \u003cem>Williams-Sonoma Good Food to Share\u003c/em> by \u003ca href=\"http://www.thekitchn.com/thekitchn/author/sarakate\">Sara Kate Gillingham-Ryan\u003c/a>, founder of the popular cooking site \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://library.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/101-cookbooks-library.jpg\" alt=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" title=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" width=\"500\" height=\"298\" class=\"alignnone size-full wp-image-21977\">\u003c/a>\u003cbr>\n\u003cem>At 101 Cookbooks Heidi Swanson's library allows food lovers from around the world to connect over cookbooks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>101 Cooks books Library — Anywhere and Everywhere\u003c/strong>\u003c/p>\n\u003cp>You don’t even have to leave home to connect with other cookbook lovers. \u003ca href=\"http://www.101cookbooks.com/about/\">Heidi Swanson\u003c/a>’s home-grown food blog \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> recently launched \u003ca href=\"http://library.101cookbooks.com/\">101 Cookbooks Library\u003c/a>, where readers can connect in cyberspace with fellow food aficionados to review cookbooks, highlight their favorite dishes, and offer recipe tweaks based on their own kitchen experience.\u003c/p>\n\u003cp>A couple of standout reviewers have emerged on Swanson’s site, which draws an enthusiastic, healthy cooking crowd with culinary smarts. It’s early days, but Swanson says cookbooks published long ago could experience a revival with a new generation of cooks through her forum, which attracts participants from as far away as Australia and Amsterdam. “I love seeing the interaction between members,” says Swanson. “You see friendships emerging and people helping each other, often from opposite ends of the globe.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\" alt=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" title=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" width=\"200\" height=\"245\" class=\"alignnone size-full wp-image-22015\">\u003c/a>\u003cbr>\n\u003cem>Wine Country chef Cindy Pawlcyn's Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook/Book Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook/Book Club — Napa\u003c/strong>\u003c/p>\n\u003cp>Started five years ago by \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/columnists/betty-teller/\">\u003cem>Napa Valley Register\u003c/em> food columnist Betty Teller\u003c/a>, the \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/wine/article_463b912a-a44e-567c-88e4-5e4fb19c7b43.html\">Cook/Book Club\u003c/a> has a pretty impressive professional pedigree, with just a few civilians in the mix. We’re talking cookbook author \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, pastry chef \u003ca href=\"http://anniethebaker.com/\">Annie Baker\u003c/a>, chefs, foragers, Slow Food folks, wine guys — even a registered dietician who works with \u003cem>The Biggest Loser\u003c/em> TV show. The group meets every two months to dine and dish. Everyone picks a recipe from the featured cookbook to make and during the dinner each person describes what they made, and offer their thoughts on the recipe and the book in general. The conversation flows. One hard and fast rule: No recipe tweaking. Tough for veteran chefs.\u003c/p>\n\u003cp>Local authors whose books have been featured by group members have even joined the festivities, including \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Italian-Slow-Savory-Joyce-Goldstein/dp/081184238X/ref=sr_1_14?ie=UTF8&s=books&qid=1219843466&sr=8-14\">Italian Slow and Savory\u003c/a>\u003c/em>), \u003ca href=\"http://www.flobraker.com/\">Flo Braker\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478\">Baking for All Occasions\u003c/a>\u003c/em>), \u003ca href=\"http://www.joeyaltman.com/JoeyAltman/Home.html\">Joey Altman \u003c/a>(\u003cem>\u003ca href=\"http://www.amazon.com/Without-Reservations-Make-Creative-Flavorful/dp/0470130458\">Without Reservations\u003c/a>\u003c/em>), and \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Big-Small-Plates-Cindy-Pawlcyn/dp/1580085237\">Big Small Plates\u003c/a>\u003c/em>). “As the group has evolved –and no one has dropped out — this has become a truly great dinner party with phenomenal food and excellent company, that has its basis as a book club,” explains Teller. “We have our theoretical discussion questions which we largely ignore.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Teller’s group isn’t taking on any new members. She encourages people to start their own.\u003c/p>\n\u003cul>\n\u003cstrong>Her advice for beginning cookbook club organizers:\u003c/strong>\n\u003cli> Invite a mix of people who don’t all know each other well to keep things interesting.\u003c/li>\n\u003cli>Include singles and marrieds but think long and hard about couples, which can change group dynamics.\u003c/li>\n\u003cli>Find people equally interested in cooking, and if you’re going to cook too, with fairly similar culinary skills.\u003c/li>\n\u003cli> Seek out folks with similar edible interests — whether omnivores, vegetarians, vegans, gluten-free.\u003c/li>\n\u003cli>Consider size: About 15 is a good number, so if people miss a meeting there’s still a critical mass.\u003c/li>\n\u003cli>Give it time to grow. It can take a few meetings for things to gel and people to commit to coming.\u003c/li>\n\u003cli>Keep track of who hosts, what books are chosen, and create a calendar for the year for planning purposes.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/books.pear_.istock.jpg\" alt=\"books with pear\" title=\"books with pear\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-21970\">\u003cbr>\n\u003cstrong>Fact:\u003c/strong> Bay Areans are a book-loving bunch. \u003cstrong>Fact:\u003c/strong> People here are huge food fans.\u003c/p>\n\u003cp>So is it any wonder, then, that this neck of the woods has a thriving cookbook club culture?\u003c/p>\n\u003cp>There are differences in how each group operates, but here’s what they all have in common: A desire to share good food and good books about food.\u003c/p>\n\u003cp>\u003ca href=\"http://omnivorebooks.com/\">Omnivore Books on Food\u003c/a> owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> has a theory about the resurgent interest in breaking out the cookbook collection and making meals at home. \u003c/p>\n\u003cblockquote>\u003cp>“Every time there are major industrial advances, there is a push-back to older ways that are hands-on, and one way to achieve that is through food,” she notes, citing the Industrial Revolution from which the Arts & Crafts movement was born. “Today we have the Internet and smart phones to make virtual connections but spending time with family and friends making food is an easy way to make an actual connection.”\u003c/p>\u003c/blockquote>\n\u003cp>Sack recently launched \u003ca href=\"http://www.omnivorebooks.com/cookbook_club.html\">a cookbook mail order club\u003c/a>. Four times a year members receive a new, signed cookbook selected by Sack from the culinary titles that fill her shop. Begun as a gift-giving idea over the holidays, Sack says her list of sign-ups is running about half-and-half between people treating themselves to the latest from, say \u003ca href=\"http://www.randomhouse.com/author/results.pperl?authorid=14298\">Madhur Jaffrey \u003c/a>or \u003ca href=\"http://www.food52.com/blog/about_amanda\">Amanda Hesser\u003c/a>, and those sending a gift to someone else. Membership costs $160 a year and can be customized (vegetarians can skip the meat tomes, for example.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each of the five cookbook clubs below has its own flavor. You’ll also find advice from a seasoned cookbook club organizer about how to start your own group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net/events.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/my.calabria200.jpg\" alt=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" title=\"My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\" width=\"200\" height=\"252\" class=\"alignnone size-full wp-image-22006\">\u003c/a>\u003cbr>\n\u003cem>My Calabria, written by Rosetta Costantino (with Janet Fletcher) and photographs by Sara Remington\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cooks’ Book Club — Berkeley\u003c/strong>\u003c/p>\n\u003cp>Three fixtures of Berkeley’s chi chi shopping strip on 4th Street — \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/10/BU9I1A3HBH.DTL\">Books Inc.\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> — have joined forces to create a monthly meet up mixing food, wine, and conversation. The \u003ca href=\"http://www.caferouge.net/events.html\">club kicks off this Tuesday at 6 p.m. at Cafe Rouge\u003c/a> with \u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://www.cookingwithrosetta.com/\">Rosetta Costantino\u003c/a>’s cookbook \u003cem>\u003ca href=\"http://\">\u003c/a>\u003ca href=\"http://books.wwnorton.com/books/My-Calabria/\">My Calabria: Rustic Family Cooking From Italy’s Undiscovered South\u003c/a>\u003c/em>. (Read an earlier BAB post on \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/15/my-calabria-my-rosetta-stone/\">My Calabria\u003c/a>\u003c/em>.) Subsequent events will be held on the fourth Tuesday of the month, rotating through the three locations.\u003c/p>\n\u003cp>Costantino will read and share recipes, including stuffed pizza with chard and dill, salt baked sea bass, and cauliflower salad, all paired with Southern Italian \u003cem>vino\u003c/em>. Books will be on sale, dishes and drinks sampled, ingredients made available, and discussion will no doubt follow. The event costs $20; admission prices may vary some for each program, depending on what food and wine is on offer.\u003c/p>\n\u003cp>Up next for the Cooks’ Book Club: \u003ca href=\"http://gordonzola.net/\">Gordon Edgar\u003c/a>, author of \u003cem>\u003ca href=\"http://www.facebook.com/pages/Cheesemonger-A-Life-on-the-Wedge/237739816764\">Cheesemonger: My Life on the Wedge\u003c/a>\u003c/em>, on February 22 at The Pasta Shop, followed by dessert diva \u003ca href=\"http://lettuceeatkale.com/2011/alice-medrichs-sweet-life/\">Alice Medrich\u003c/a>, author of the \u003cem>\u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies\u003c/a>\u003c/em> on March 22 at Cafe Rouge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/141536\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fresh200.jpg\" alt=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" title=\"Fresh by Susanne Friedberg is the book of choice for Februarys Food Lit Club at 18 Reasons\" width=\"200\" height=\"302\" class=\"alignnone size-full wp-image-22008\">\u003c/a>\u003cbr>\n\u003cem>Fresh by Susanne Friedberg is the book of choice for February's Food Lit Club at 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>18 Reasons Food Lit Club — San Francisco\u003cbr>\n\u003c/strong>\u003cbr>\nHeather Knape decided to convene a \u003ca href=\"http://www.brownpapertickets.com/event/141536\">Food Lit Club\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> just over a year ago when someone at her regular book group suggested she might want to pick some non-food books for the group to read. The life-long food and farm lover, who blogs about feeding her family at \u003ca href=\"http://eatingdirt.typepad.com/\">eating dirt\u003c/a>, realized she needed a different club to dish about all things edible.\u003c/p>\n\u003cp>Members make a three-month commitment to the club, after which you can decide whether you want to continue or choose to give up your coveted spot to a newcomer.\u003c/p>\n\u003cp>Books can be bought from \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/\">Omnivore Books\u003c/a> (20 percent of profits go to fund the work of the nonprofit food group 18 Reasons) or you can bring your own. The group gathers on the third Sunday of the month from 4 p.m. to 6 p.m. at 18 Reasons. It’s a B.Y.O. nibbles kind of deal, typically a rotating snack roster or potluck affair.\u003c/p>\n\u003cp>Each quarter the group reads something old, something new, and something local, so authors can come too. This month the group discussed \u003cem>\u003ca href=\"http://www.amazon.com/Home-Cooking-Kitchen-Laurie-Colwin/dp/0060955309\">Home Cooking\u003c/a>\u003c/em> by Laurie Colwin. February’s pick is \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0674032918/booknoisenet-20\">Fresh\u003c/a>\u003c/em> by \u003ca href=\"http://susannefreidberg.com/\">Susanne Friedberg\u003c/a>, followed in March by \u003cem>\u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1582435464\">An Extravagant Hunger: The Passionate Years of M.F.K. Fisher\u003c/a>\u003c/em> by \u003ca href=\"http://www.writtenbyaz.com/\">Anne Zimmerman\u003c/a>, who will put in an appearance. Previous picks include \u003cem>Cheesemonger\u003c/em>, \u003cem>\u003ca href=\"http://www.righteousporkchop.com/\">The Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms\u003c/a>\u003c/em> by \u003ca href=\"http://www.righteousporkchop.com/abouttheauthor/\">Nicolette Hahn Niman\u003c/a> and \u003cem>\u003ca href=\"http://fourfish.org/\">Four Fish: The Future of the Last Wild Food\u003c/a>\u003c/em> by \u003ca href=\"http://fourfish.org/authorbio.html\">Paul Greenberg\u003c/a>.\u003c/p>\n\u003cp>Knape moderates the meet ups and sends out discussion questions in advance.\u003c/p>\n\u003cp>\u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/weeknight.freshfast.200.jpg\" alt=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" title=\"Kristine Kidds book Weeknight Fresh and Fast is the featured cookbook in February at Williams-Sonoma\" width=\"200\" height=\"239\" class=\"alignnone size-full wp-image-22021\">\u003c/a>\u003cbr>\n\u003cem>Kristine Kidd's book Weeknight Fresh + Fast is the featured cookbook in February at Williams-Sonoma\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williams-Sonoma Cookbook Club — Los Gatos, Monterey, Palo Alto, Pleasanton, Sacramento, San Francisco, and Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>The high-end kitchen store \u003ca href=\"https://enews.williams-sonoma.com/servlet/website/ResponseForm?PlEVTUU-TU-UX_9hhrIhhr.25VT9sNIEslJopHOhgLFtLmkhOHmphgDJht\">Williams-Sonoma’s cookbook club\u003c/a> offers cooking classes by in-house chefs showcasing recipes in a cookbook featured each month, often one of their own titles.\u003c/p>\n\u003cp>The classes cost $75, and include cooking tips and techniques, a three-course tasting menu, and the cookbook. Reservations are required and space is limited; class times vary by store location.\u003c/p>\n\u003cp>Last month the store featured \u003cem>\u003ca href=\"http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561\">Mad Hungry: Feeding Men and Boys\u003c/a>\u003c/em> by \u003ca href=\"http://blog.madhungry.com/\">Lucinda Scala Quinn\u003c/a>, next up is the \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Weeknight-Fresh-Fast-Healthy/dp/1616280573\">Williams-Sonoma Weeknight Fresh + Fast\u003c/a>\u003c/em> by \u003ca href=\"http://kristinekidd.com/\">Kristine Kidd\u003c/a>, the former food editor of \u003cem>Bon Appetit\u003c/em>, followed in March by \u003cem>Williams-Sonoma Good Food to Share\u003c/em> by \u003ca href=\"http://www.thekitchn.com/thekitchn/author/sarakate\">Sara Kate Gillingham-Ryan\u003c/a>, founder of the popular cooking site \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://library.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/101-cookbooks-library.jpg\" alt=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" title=\"At 101 Cookbooks Heidi Swansons library allows food lovers from around the world to connect over cookbooks\" width=\"500\" height=\"298\" class=\"alignnone size-full wp-image-21977\">\u003c/a>\u003cbr>\n\u003cem>At 101 Cookbooks Heidi Swanson's library allows food lovers from around the world to connect over cookbooks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>101 Cooks books Library — Anywhere and Everywhere\u003c/strong>\u003c/p>\n\u003cp>You don’t even have to leave home to connect with other cookbook lovers. \u003ca href=\"http://www.101cookbooks.com/about/\">Heidi Swanson\u003c/a>’s home-grown food blog \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> recently launched \u003ca href=\"http://library.101cookbooks.com/\">101 Cookbooks Library\u003c/a>, where readers can connect in cyberspace with fellow food aficionados to review cookbooks, highlight their favorite dishes, and offer recipe tweaks based on their own kitchen experience.\u003c/p>\n\u003cp>A couple of standout reviewers have emerged on Swanson’s site, which draws an enthusiastic, healthy cooking crowd with culinary smarts. It’s early days, but Swanson says cookbooks published long ago could experience a revival with a new generation of cooks through her forum, which attracts participants from as far away as Australia and Amsterdam. “I love seeing the interaction between members,” says Swanson. “You see friendships emerging and people helping each other, often from opposite ends of the globe.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/big.small_.plates200.jpg\" alt=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" title=\"Wine Country chef Cindy Pawlcyns Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook|Book club\" width=\"200\" height=\"245\" class=\"alignnone size-full wp-image-22015\">\u003c/a>\u003cbr>\n\u003cem>Wine Country chef Cindy Pawlcyn's Big Small Plates was picked by other culinary professionals for discussion by the Napa Cook/Book Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook/Book Club — Napa\u003c/strong>\u003c/p>\n\u003cp>Started five years ago by \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/columnists/betty-teller/\">\u003cem>Napa Valley Register\u003c/em> food columnist Betty Teller\u003c/a>, the \u003ca href=\"http://napavalleyregister.com/lifestyles/food-and-cooking/wine/article_463b912a-a44e-567c-88e4-5e4fb19c7b43.html\">Cook/Book Club\u003c/a> has a pretty impressive professional pedigree, with just a few civilians in the mix. We’re talking cookbook author \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, pastry chef \u003ca href=\"http://anniethebaker.com/\">Annie Baker\u003c/a>, chefs, foragers, Slow Food folks, wine guys — even a registered dietician who works with \u003cem>The Biggest Loser\u003c/em> TV show. The group meets every two months to dine and dish. Everyone picks a recipe from the featured cookbook to make and during the dinner each person describes what they made, and offer their thoughts on the recipe and the book in general. The conversation flows. One hard and fast rule: No recipe tweaking. Tough for veteran chefs.\u003c/p>\n\u003cp>Local authors whose books have been featured by group members have even joined the festivities, including \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Italian-Slow-Savory-Joyce-Goldstein/dp/081184238X/ref=sr_1_14?ie=UTF8&s=books&qid=1219843466&sr=8-14\">Italian Slow and Savory\u003c/a>\u003c/em>), \u003ca href=\"http://www.flobraker.com/\">Flo Braker\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478\">Baking for All Occasions\u003c/a>\u003c/em>), \u003ca href=\"http://www.joeyaltman.com/JoeyAltman/Home.html\">Joey Altman \u003c/a>(\u003cem>\u003ca href=\"http://www.amazon.com/Without-Reservations-Make-Creative-Flavorful/dp/0470130458\">Without Reservations\u003c/a>\u003c/em>), and \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> (\u003cem>\u003ca href=\"http://www.amazon.com/Big-Small-Plates-Cindy-Pawlcyn/dp/1580085237\">Big Small Plates\u003c/a>\u003c/em>). “As the group has evolved –and no one has dropped out — this has become a truly great dinner party with phenomenal food and excellent company, that has its basis as a book club,” explains Teller. “We have our theoretical discussion questions which we largely ignore.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Teller’s group isn’t taking on any new members. She encourages people to start their own.\u003c/p>\n\u003cul>\n\u003cstrong>Her advice for beginning cookbook club organizers:\u003c/strong>\n\u003cli> Invite a mix of people who don’t all know each other well to keep things interesting.\u003c/li>\n\u003cli>Include singles and marrieds but think long and hard about couples, which can change group dynamics.\u003c/li>\n\u003cli>Find people equally interested in cooking, and if you’re going to cook too, with fairly similar culinary skills.\u003c/li>\n\u003cli> Seek out folks with similar edible interests — whether omnivores, vegetarians, vegans, gluten-free.\u003c/li>\n\u003cli>Consider size: About 15 is a good number, so if people miss a meeting there’s still a critical mass.\u003c/li>\n\u003cli>Give it time to grow. It can take a few meetings for things to gel and people to commit to coming.\u003c/li>\n\u003cli>Keep track of who hosts, what books are chosen, and create a calendar for the year for planning purposes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
"title": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n",
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"excerpt": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
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"description": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/BAB-Food-Publications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/BAB-Food-Publications.jpg\" alt=\"Food Publications\" title=\" Food Publications\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20692\">\u003c/a>\u003cbr>\nLast week I read \u003ca href=\"http://www.meghandaum.com/2010-la-times-column-current-year/326-the-app-to-end-all-apps\">a piece\u003c/a> by \u003ca href=\"http://www.meghandaum.com/\">Meghan Daum\u003c/a>, an author I love, that spoke to our obsession with technology in a witty, sarcastic way. The content itself was nothing new--nothing you haven't heard before. She spoke about our 'there's an app. for that' culture and our fixation and attachment to our mobile devices. The solution she jokingly came up with: create an app that effectively turns off your mobile device until self-reflection has truly been achieved, giving you an enforced breath of fresh air. Now while I can't guarantee the following publications will do just that, I will say there's something about print. And it delights me to no end that there are still small food publications out there doing their thing in this very difficult, very online media-driven society we now live in. So Happy New Year and get reading ya'll! Let's ring in 2011 by turning a few pages. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Q.autumn1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Q.autumn1.jpg\" alt=\"3191 quarterly\" title=\"3191 quarterly\" width=\"550\" height=\"366\" class=\"alignnone size-full wp-image-20693\">\u003c/a>\u003cbr>\n\u003cem>Image from \u003ca href=\"http://3191ayearofmornings.com/shop/\">3191 Quarterly\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://fireandknives.com/\">Fire and Knives\u003c/a> is dubbed \"new writing for food lovers.\" Former Guardian food-blogger Tim Hayward's London-based quarterly gives established and new writers alike an outlet to write about and publish pieces on what they love most: food. And it's often difficult to find long-form stories these days in small print publications, but that's not the case here. You'll find long stories, great photo essays and random but endearing tributes and diatribes touching on a variety of food cultures. The publishers are adamant about not having an online version of the publication, but you can \u003ca href=\"http://shop.fireandknives.com/\">subscribe\u003c/a> to the charming, small-sized, matte quarterly and get it in the mail. The old-fashioned way. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://3191ayearofmornings.com/shop/\">3191 Quarterly\u003c/a> It's a bit of a stretch to call 3191 Quarterly a \"food publication\" but I'm putting it here anyway because it's so much about our everyday life and food is so inherently intertwined within that. This publication is from Stephanie and Maria, the gals who bring you the brilliant blog, \u003ca href=\"http://3191.visualblogging.com/\">3191 Miles Apart\u003c/a>. The gist of the blog? Each woman is from Portland (one in Maine, the other in Oregon) and post images and thoughts every Friday \"about simple living and our current inspirations\". So it's not surprising that in their seasonal quarterly publication, you'll find beautiful photographs and pieces on domestic life, food and drink, travel, hopes/dreams, family, and the everyday minutae that make up our daily lives. \u003c/p>\n\u003cp>\u003cstrong>3)\u003c/strong> \u003ca href=\"http://sweetpaul.typepad.com/\">Sweet Paul\u003c/a> began as a food blog and now they do a quarterly magazine which you can actually view in its entirety online (\u003ca href=\"http://www.sweetpaulmag-digital.com/sweetpaulmag/holiday2010#pg1\">current Issue\u003c/a>). For those of you paper-lovers out there (myself included), you can also buy a \u003ca href=\"http://www.magcloud.com/browse/Issue/131736\">print version\u003c/a>. Begun by Paul Lowe, New York food and prop stylist, the food photography here is, as expected, stunning and soulful. And the content is rich and inspired: the most recent issue covered everything from unexpected gift wrapping ideas to creating beautiful woven lamp shades or baking homemade treats for your pooch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong> \u003ca href=\"http://www.anthologymag.com/\">Anthology Magazine\u003c/a> is another stretch in terms of food publications. It's not strictly about food, but I can't not include it. I absolutely must tell you about Anthology if you don't already know about it. They're firm believers that print is not dead and their first quarterly issue entitled \"The Slow Life\" has actually sold out. So apparently many of you agree. Thank god. The first issue had pieces ranging from an interview with Grace Bonney, creater of Design Sponge to a feature on Outstanding in the Field or a day at home with James and Caitlin Freeman (Blue Bottle founder and pastry-chef wife). From the moment I laid eyes on this publication, I fell in love with it and I'm a firm believer in their future success. We're all in good hands with California-based creators, Meg Mateo Ilasco and Anh-Ming Le. On their \u003ca href=\"http://www.anthologymag.com/blog3/\">website\u003c/a>, you can see a preview of the magazine with 16 color pages, but you really need to \u003ca href=\"http://anthologymag.com/blog3/getthemagazine/\">get your hands on this one\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.remedyquarterly.com/\">Remedy Quarterly\u003c/a> was created in part by blogger Kelly Carambula, of Eat Make Read, out of a admiration for community cookbooks and a love for food stories and unique recipes. It's a hold-in-your-hand publication that looks more like a little vintage cookbook than an innovative new food magazine (of which it is). And I love it for that. Past issues include the theme of Home and Cravings. Pick one up \u003ca href=\"http://www.remedyquarterly.com/about/stockists/\">here\u003c/a> or \u003ca href=\"http://www.remedyquarterly.com/products-page/\">subscribe\u003c/a>. I can't wait to see what the next one will bring. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/BAB-Food-Publications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/BAB-Food-Publications.jpg\" alt=\"Food Publications\" title=\" Food Publications\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20692\">\u003c/a>\u003cbr>\nLast week I read \u003ca href=\"http://www.meghandaum.com/2010-la-times-column-current-year/326-the-app-to-end-all-apps\">a piece\u003c/a> by \u003ca href=\"http://www.meghandaum.com/\">Meghan Daum\u003c/a>, an author I love, that spoke to our obsession with technology in a witty, sarcastic way. The content itself was nothing new--nothing you haven't heard before. She spoke about our 'there's an app. for that' culture and our fixation and attachment to our mobile devices. The solution she jokingly came up with: create an app that effectively turns off your mobile device until self-reflection has truly been achieved, giving you an enforced breath of fresh air. Now while I can't guarantee the following publications will do just that, I will say there's something about print. And it delights me to no end that there are still small food publications out there doing their thing in this very difficult, very online media-driven society we now live in. So Happy New Year and get reading ya'll! Let's ring in 2011 by turning a few pages. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Q.autumn1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Q.autumn1.jpg\" alt=\"3191 quarterly\" title=\"3191 quarterly\" width=\"550\" height=\"366\" class=\"alignnone size-full wp-image-20693\">\u003c/a>\u003cbr>\n\u003cem>Image from \u003ca href=\"http://3191ayearofmornings.com/shop/\">3191 Quarterly\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1)\u003c/strong> \u003ca href=\"http://fireandknives.com/\">Fire and Knives\u003c/a> is dubbed \"new writing for food lovers.\" Former Guardian food-blogger Tim Hayward's London-based quarterly gives established and new writers alike an outlet to write about and publish pieces on what they love most: food. And it's often difficult to find long-form stories these days in small print publications, but that's not the case here. You'll find long stories, great photo essays and random but endearing tributes and diatribes touching on a variety of food cultures. The publishers are adamant about not having an online version of the publication, but you can \u003ca href=\"http://shop.fireandknives.com/\">subscribe\u003c/a> to the charming, small-sized, matte quarterly and get it in the mail. The old-fashioned way. \u003c/p>\n\u003cp>\u003cstrong>2)\u003c/strong> \u003ca href=\"http://3191ayearofmornings.com/shop/\">3191 Quarterly\u003c/a> It's a bit of a stretch to call 3191 Quarterly a \"food publication\" but I'm putting it here anyway because it's so much about our everyday life and food is so inherently intertwined within that. This publication is from Stephanie and Maria, the gals who bring you the brilliant blog, \u003ca href=\"http://3191.visualblogging.com/\">3191 Miles Apart\u003c/a>. The gist of the blog? Each woman is from Portland (one in Maine, the other in Oregon) and post images and thoughts every Friday \"about simple living and our current inspirations\". So it's not surprising that in their seasonal quarterly publication, you'll find beautiful photographs and pieces on domestic life, food and drink, travel, hopes/dreams, family, and the everyday minutae that make up our daily lives. \u003c/p>\n\u003cp>\u003cstrong>3)\u003c/strong> \u003ca href=\"http://sweetpaul.typepad.com/\">Sweet Paul\u003c/a> began as a food blog and now they do a quarterly magazine which you can actually view in its entirety online (\u003ca href=\"http://www.sweetpaulmag-digital.com/sweetpaulmag/holiday2010#pg1\">current Issue\u003c/a>). For those of you paper-lovers out there (myself included), you can also buy a \u003ca href=\"http://www.magcloud.com/browse/Issue/131736\">print version\u003c/a>. Begun by Paul Lowe, New York food and prop stylist, the food photography here is, as expected, stunning and soulful. And the content is rich and inspired: the most recent issue covered everything from unexpected gift wrapping ideas to creating beautiful woven lamp shades or baking homemade treats for your pooch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4)\u003c/strong> \u003ca href=\"http://www.anthologymag.com/\">Anthology Magazine\u003c/a> is another stretch in terms of food publications. It's not strictly about food, but I can't not include it. I absolutely must tell you about Anthology if you don't already know about it. They're firm believers that print is not dead and their first quarterly issue entitled \"The Slow Life\" has actually sold out. So apparently many of you agree. Thank god. The first issue had pieces ranging from an interview with Grace Bonney, creater of Design Sponge to a feature on Outstanding in the Field or a day at home with James and Caitlin Freeman (Blue Bottle founder and pastry-chef wife). From the moment I laid eyes on this publication, I fell in love with it and I'm a firm believer in their future success. We're all in good hands with California-based creators, Meg Mateo Ilasco and Anh-Ming Le. On their \u003ca href=\"http://www.anthologymag.com/blog3/\">website\u003c/a>, you can see a preview of the magazine with 16 color pages, but you really need to \u003ca href=\"http://anthologymag.com/blog3/getthemagazine/\">get your hands on this one\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>5)\u003c/strong> \u003ca href=\"http://www.remedyquarterly.com/\">Remedy Quarterly\u003c/a> was created in part by blogger Kelly Carambula, of Eat Make Read, out of a admiration for community cookbooks and a love for food stories and unique recipes. It's a hold-in-your-hand publication that looks more like a little vintage cookbook than an innovative new food magazine (of which it is). And I love it for that. Past issues include the theme of Home and Cravings. Pick one up \u003ca href=\"http://www.remedyquarterly.com/about/stockists/\">here\u003c/a> or \u003ca href=\"http://www.remedyquarterly.com/products-page/\">subscribe\u003c/a>. I can't wait to see what the next one will bring. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part Two",
"title": "Ten Top Food News Stories of 2010: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part One",
"title": "Ten Top Food News Stories of 2010: Part One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm Together Now Book Launch",
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"content": "\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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