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"content": "\u003cfigure id=\"attachment_78954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29-1024x575.jpg\" alt=\"Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\" target=\"_blank\">Sylvia Poggiolo\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/9/2014)\u003c/p>\n\u003cp>Italy has more \u003ca href=\"http://whc.unesco.org/en/statesparties/IT/\">UNESCO world heritage sites\u003c/a> than any other country in the world, and its art and cultural riches have drawn visitors for centuries.\u003c/p>\n\u003cp>It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?\u003c/p>\n\u003cp>In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: \"Fico Eataly World,\" a theme park devoted entirely to food and wine.\u003c/p>\n\u003cp>The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
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"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"title": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.",
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"title": "Cheese Class: Making Chevre with the San Francisco Milkmaid | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand",
"title": "San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72901\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\" alt=\"Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\" width=\"1120\" height=\"840\" class=\"size-full wp-image-72901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240487028/san-francisco-kitchen-lends-low-income-food-entrepreneurs-a-hand\">The Salt at NPR Food\u003c/a> (10/25/13)\u003c/p>\n\u003cp>San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.\u003c/p>\n\u003cp>When 52-year-old \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Alicia Villanueva\u003c/a> migrated to San Francisco from Mexico in 2001, she began preparing tamales at home to make a living. She found clientele for her authentic, quality food easily, but says that she struggled to grow the business.\u003c/p>\n\u003cp>\"I'd buy a little and then cook, save a little, buy more ingredients, and on and on,\" she says. \"But that money went to support my family and pay the utility bills.\"\u003c/p>\n\u003cp>What she needed to expand was access to an industrial kitchen.\u003c/p>\n\u003cfigure id=\"attachment_72902\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1-290x193.jpg\" alt='Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina' width=\"290\" height=\"193\" class=\"size-medium wp-image-72902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, Villanueva found \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the Spanish word for \"kitchen.\" Founded in 2005 by an anonymous donor, the nonprofit organization provides equipment, mentoring, industrial kitchens and — most importantly — access to capital to low-income food entrepreneurs in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Michelle Fernandez runs La Cocina's development and communications department. She says there's huge demand for the program, which takes on only 30 up-and-coming entrepreneurs at a time.\u003c/p>\n\u003cp>\"It's pretty competitive,\" she notes, adding that all applicants are required to submit a business plan.\u003c/p>\n\u003cp>La Cocina weighs a few factors in deciding who makes the cut: Cooks and bakers have to show they're ready to put in the time and sweat equity. They also need thick skin to handle constructive criticism and feedback.\u003c/p>\n\u003cp>Fernandez says most people underestimate the challenges. \"A lot of people don't understand how insanely hard this is,\" she says, especially what it takes to scale up recipes and production.\u003c/p>\n\u003cp>Scaling up is a critical skill regardless of whether the cooks want to create a product for retail distribution, or their own catering business, or the brass ring: a restaurant with their name above the door.\u003c/p>\n\u003cp>Those interested in catering can join La Cocina's own operation, which serves weddings, local microfinance institutions and tech giants like Google and Twitter.\u003c/p>\n\u003cp>Others develop their own products to sell at weekly street food fairs, like \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a>. Every Friday night near San Francisco's marina, four La Cocina vendors, including 39-year-old single mother Bini Pradhan, are among the stalls of ethnic food. Pradhan learned to cook in her mother's Kathmandu kitchen as a child, and hopes to see her Nepalese turkey dumplings sold throughout the Bay Area and the U.S.\u003c/p>\n\u003cp>\"I came to La Cocina to pursue my dream,\" Pradhan says. \"It would have been impossible without them. They've given me access to marketing, business planning and catering.\"\u003c/p>\n\u003cp>Entrepreneurs spend roughly three to five years in the program, learning about operations, finance, marketing and other business basics. They also can meet angel investors, microfinanciers and venture capitalists through La Cocina's connections.\u003c/p>\n\u003cfigure id=\"attachment_72903\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2-290x217.jpg\" alt=\"Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of , a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\" width=\"290\" height=\"217\" class=\"size-medium wp-image-72903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of \u003ca href=\"http://www.metalgourmet.com/index.php/metal-gourmet-news/74-metal-gourmet%E2%84%A2-assists-aspiring-entrepreneur\"> Metal Gourmet\u003c/a>, a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Many products developed at La Cocina are now sold at Whole Foods and Williams-Sonoma's online shop. There's hummus Donna Sky makes with her Palestinian mother's recipe, and chocolate-covered graham crackers by \u003ca href=\"http://kikastreats.com/\">Cristina Arantes\u003c/a>. They were chosen to be part of a special Ben and Jerry's \u003ca href=\"http://www.citychurned.benjerry.com/city/sf/\">ice cream flavor\u003c/a>.\u003c/p>\n\u003cp>As small-business owners mature in the program, they eventually work on a six-month exit strategy and graduate. The lead time provides a cushion while the entrepreneurs locate outside space and demonstrate they can market and manage operations for their business.\u003c/p>\n\u003cp>Alicia Villanueva has come a long way since she started the program in 2010. She's still selling tamales, but now she's got a website, \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a>, and a cart vending them at Justin Herman Plaza and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. She also employs nine women, five of them full-time.\u003c/p>\n\u003cp>\"My last step is to open my restaurant and see my three kids go to college,\" says Vilanueva. \"I'm almost there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Tech startups aren't the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for \"kitchen,\" has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72901\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina.jpg\" alt=\"Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\" width=\"1120\" height=\"840\" class=\"size-full wp-image-72901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240487028/san-francisco-kitchen-lends-low-income-food-entrepreneurs-a-hand\">The Salt at NPR Food\u003c/a> (10/25/13)\u003c/p>\n\u003cp>San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.\u003c/p>\n\u003cp>When 52-year-old \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Alicia Villanueva\u003c/a> migrated to San Francisco from Mexico in 2001, she began preparing tamales at home to make a living. She found clientele for her authentic, quality food easily, but says that she struggled to grow the business.\u003c/p>\n\u003cp>\"I'd buy a little and then cook, save a little, buy more ingredients, and on and on,\" she says. \"But that money went to support my family and pay the utility bills.\"\u003c/p>\n\u003cp>What she needed to expand was access to an industrial kitchen.\u003c/p>\n\u003cfigure id=\"attachment_72902\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina1-290x193.jpg\" alt='Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina' width=\"290\" height=\"193\" class=\"size-medium wp-image-72902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, \"My tamales are stuffed with love, and the best people are stuffed with my tamales.\" Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, Villanueva found \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the Spanish word for \"kitchen.\" Founded in 2005 by an anonymous donor, the nonprofit organization provides equipment, mentoring, industrial kitchens and — most importantly — access to capital to low-income food entrepreneurs in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Michelle Fernandez runs La Cocina's development and communications department. She says there's huge demand for the program, which takes on only 30 up-and-coming entrepreneurs at a time.\u003c/p>\n\u003cp>\"It's pretty competitive,\" she notes, adding that all applicants are required to submit a business plan.\u003c/p>\n\u003cp>La Cocina weighs a few factors in deciding who makes the cut: Cooks and bakers have to show they're ready to put in the time and sweat equity. They also need thick skin to handle constructive criticism and feedback.\u003c/p>\n\u003cp>Fernandez says most people underestimate the challenges. \"A lot of people don't understand how insanely hard this is,\" she says, especially what it takes to scale up recipes and production.\u003c/p>\n\u003cp>Scaling up is a critical skill regardless of whether the cooks want to create a product for retail distribution, or their own catering business, or the brass ring: a restaurant with their name above the door.\u003c/p>\n\u003cp>Those interested in catering can join La Cocina's own operation, which serves weddings, local microfinance institutions and tech giants like Google and Twitter.\u003c/p>\n\u003cp>Others develop their own products to sell at weekly street food fairs, like \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a>. Every Friday night near San Francisco's marina, four La Cocina vendors, including 39-year-old single mother Bini Pradhan, are among the stalls of ethnic food. Pradhan learned to cook in her mother's Kathmandu kitchen as a child, and hopes to see her Nepalese turkey dumplings sold throughout the Bay Area and the U.S.\u003c/p>\n\u003cp>\"I came to La Cocina to pursue my dream,\" Pradhan says. \"It would have been impossible without them. They've given me access to marketing, business planning and catering.\"\u003c/p>\n\u003cp>Entrepreneurs spend roughly three to five years in the program, learning about operations, finance, marketing and other business basics. They also can meet angel investors, microfinanciers and venture capitalists through La Cocina's connections.\u003c/p>\n\u003cfigure id=\"attachment_72903\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/lacocina2-290x217.jpg\" alt=\"Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of , a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\" width=\"290\" height=\"217\" class=\"size-medium wp-image-72903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villanueva sells tamales from her cart at a Justin Herman Plaza in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of \u003ca href=\"http://www.metalgourmet.com/index.php/metal-gourmet-news/74-metal-gourmet%E2%84%A2-assists-aspiring-entrepreneur\"> Metal Gourmet\u003c/a>, a maker of high-end mobile carts and trailers. Photo: Courtesy of La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>Many products developed at La Cocina are now sold at Whole Foods and Williams-Sonoma's online shop. There's hummus Donna Sky makes with her Palestinian mother's recipe, and chocolate-covered graham crackers by \u003ca href=\"http://kikastreats.com/\">Cristina Arantes\u003c/a>. They were chosen to be part of a special Ben and Jerry's \u003ca href=\"http://www.citychurned.benjerry.com/city/sf/\">ice cream flavor\u003c/a>.\u003c/p>\n\u003cp>As small-business owners mature in the program, they eventually work on a six-month exit strategy and graduate. The lead time provides a cushion while the entrepreneurs locate outside space and demonstrate they can market and manage operations for their business.\u003c/p>\n\u003cp>Alicia Villanueva has come a long way since she started the program in 2010. She's still selling tamales, but now she's got a website, \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a>, and a cart vending them at Justin Herman Plaza and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. She also employs nine women, five of them full-time.\u003c/p>\n\u003cp>\"My last step is to open my restaurant and see my three kids go to college,\" says Vilanueva. \"I'm almost there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"title": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
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"content": "\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lVk-pr3pPME]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n",
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"description": "Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lVk-pr3pPME'\n title='//www.youtube.com/embed/lVk-pr3pPME'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Just What The Doctor Ordered: Med Students Team With Chefs",
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"content": "\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130918_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://wrni.drupal.publicbroadcasting.net/people/kristin-gourlay\">Kristin Gourlay\u003c/a>, from \u003ca href=\"http://ripr.org/\">RIPR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">The Salt at NPR Food\u003c/a> (9/18/13)\u003c/p>\n\u003cp>For the past few weeks, the culinary arts students at \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales\u003c/a> University in Providence, R.I., have been working with some less-than-seasoned sous chefs.\u003c/p>\n\u003cp>One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. \"I know nothing about baking,\" he says.\u003c/p>\n\u003cp>Luckily, he's got other qualifications. Piper is a fourth-year medical student at \u003ca href=\"http://tulane.edu/som/\" target=\"_blank\">Tulane University School of Medicine\u003c/a>, and he's here for a short rotation through a new \u003ca href=\"http://tulane.edu/som/cahp/center-for-culinary-medicine.cfm\" target=\"_self\">program\u003c/a> designed to educate med students and chefs-in-training about nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70478\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/medstudentsgourlay.jpg\" alt=\"Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-70478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales. Photo: Kristin Gourlay/ RIPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/18/223405641/just-what-the-doctor-ordered-med-students-team-with-chefs\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it's forward thinking to start to see, to view food as medicine,\" he says. \"That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step.\"\u003c/p>\n\u003cp>So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.\u003c/p>\n\u003cp>\"We basically learn how to take care of patients when things go wrong, which is sad,\" says Neha Solanki, a fourth-year medical student at Tulane. \"I think that we need to learn how to be able to make nutritious meals and to discuss diet in an educated manner.\"\u003c/p>\n\u003cp>One of their assignments is to feed the Johnson & Wales track team. The team will arrive breathless and sweaty after practice. According to assistant professor \u003ca href=\"https://www.jwu.edu/content.aspx?id=7524\">Todd Seyfarth\u003c/a>, an instructor in culinary nutrition, the assignment is to create a \"recovery meal.\"\u003c/p>\n\u003cp>\"We're going to try to take advantage of what's called an anabolic window, a specific period of time after the workout where we can give them the best gains,\" he says.\u003c/p>\n\u003cp>The first course will be a \"recovery\" bar with whole grains, spices and marshmallows to deliver some quick sugars. Then there's the frittata that Solanki is laboring away at, stuffed with baby zucchini, red bliss potatoes, red bell peppers, parmesan and feta cheese and spinach. It's a feast, says culinary student Briana Colacone, designed to refuel with lean protein and carbs. \"It's going to be really good,\" she says.\u003c/p>\n\u003cp>Using med students as sous chefs brings its own challenges — Colacone has to slow down to show med student Neha Solanki how to chop a pepper. But Seyfarth says the benefits far outweigh any inconveniences.\u003c/p>\n\u003cp>\"They have a better understanding than I ever will of how the body functions. And they can inform some of the decisions we make,\" he says. \"I love having them here.\"\u003c/p>\n\u003cp>This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ethiopian cooking classes with Brundo in West Oakland",
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"content": "\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Has Sommeliers. Now, Beer Has Cicerones",
"title": "Wine Has Sommeliers. Now, Beer Has Cicerones",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68763\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\" alt=\"Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/08/20130824_wesat_16.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">The Salt at NPR Food\u003c/a> (8/24/13)\u003c/p>\n\u003cp>If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?\u003c/p>\n\u003cp>A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as \u003ca href=\"https://cicerone.org/\">Cicerones\u003c/a>.\u003c/p>\n\u003cp>Ray Daniels, a Chicago brewer, started the Cicerone Certification Program five years ago. And he jokes that he did so for a fairly simple reason: bad beer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You'd go into a place that had a lot of taps, that you'd think might know their beer. And they really didn't,\" Daniels sighed. So Daniels came up with the Cicerone exam to standardize a canon of beery knowledge.\u003c/p>\n\u003cp>There are three levels of of Cicerones, starting out with Certified Beer Servers (an online exam), Certified Cicerones (an in-person test, complete with a tasting component), and the top level of Master Cicerone (an in-person exam lasting two days). The exams focus on five basic components: keeping and serving beer; beer styles; flavor and tasting; brewing process and ingredients; and beer and food pairing.\u003c/p>\n\u003cp>This may sound a bit complex. And it is: Only about a third of test takers pass (and the numbers are even lower for the Master Cicerone certification). But Daniels stresses that he's not trying to set up some elitist system. Enjoying a beer is a simple pleasure. It's just that beer itself isn't so simple.\u003c/p>\n\u003cp>\"Beer is a fragile product,\" Daniels notes. \"It can be ruined instantly by certain types of handling. So the people in the beer business — from the brewery all the way to the waiter or waitress — need to understand the complexity of beer.\"\u003c/p>\n\u003cp>So far, only seven people have achieved the top level of Master Cicerone. But about 900 have passed the regular exam, and an additional 27,000 have become Certified Beer Servers. And the beer world is taking notice.\u003c/p>\n\u003cp>Many breweries encourage employees — from brewers to servers to distributors — to study for the Cicerone exam. Portland-based craft brewer \u003ca href=\"http://widmerbrothers.com/\">Widmer Brothers\u003c/a> has gone a step further: It pays for exams and sets up study programs, and it will even require the basic level for certain employees by the end of the year.\u003c/p>\n\u003cp>Widmer's brewing manager, John Eaton, says it makes a lot of sense. \"The last thing a brewer wants,\" he says, \"is for a consumer's first interaction with your beer to be not the beer that you wanted them to interact with.\"\u003c/p>\n\u003cp>And that bad interaction can happen when there's something wrong with the beer — from dirty keg lines to brewing mishaps — which the Cicerone training will help employees identify. But Eaton says a bad interaction could also happen when someone just doesn't know how to give you the right beer. While wine has its own language, beer servers are often at a loss as to how best to match a drinker to the right beer.\u003c/p>\n\u003cp>\"That's actually one of my biggest pet peeves,\" Eaton notes, \"is people will say something like a dark beer is automatically heavy or bitter — neither of which is necessarily the case. All different colors of beer can be all different ranges of bitterness and can be all different ranges of density.\"\u003c/p>\n\u003cp>And when Cicerones study up so that they understand — and can communicate — these differences, there's a better chance that they can help get the right beer into customers' hands. And that's something that any beer lover can drink to. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68763\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cicerone.jpg\" alt=\"Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ray Daniels inspects a glass of beer. A Chicago brewer, Daniels started the Cicerone training program five years ago. Photo: Johnny Knight/Courtesy of Ray Daniels\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/24/214582851/wine-has-sommeliers-now-beer-has-cicerones\">The Salt at NPR Food\u003c/a> (8/24/13)\u003c/p>\n\u003cp>If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?\u003c/p>\n\u003cp>A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as \u003ca href=\"https://cicerone.org/\">Cicerones\u003c/a>.\u003c/p>\n\u003cp>Ray Daniels, a Chicago brewer, started the Cicerone Certification Program five years ago. And he jokes that he did so for a fairly simple reason: bad beer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You'd go into a place that had a lot of taps, that you'd think might know their beer. And they really didn't,\" Daniels sighed. So Daniels came up with the Cicerone exam to standardize a canon of beery knowledge.\u003c/p>\n\u003cp>There are three levels of of Cicerones, starting out with Certified Beer Servers (an online exam), Certified Cicerones (an in-person test, complete with a tasting component), and the top level of Master Cicerone (an in-person exam lasting two days). The exams focus on five basic components: keeping and serving beer; beer styles; flavor and tasting; brewing process and ingredients; and beer and food pairing.\u003c/p>\n\u003cp>This may sound a bit complex. And it is: Only about a third of test takers pass (and the numbers are even lower for the Master Cicerone certification). But Daniels stresses that he's not trying to set up some elitist system. Enjoying a beer is a simple pleasure. It's just that beer itself isn't so simple.\u003c/p>\n\u003cp>\"Beer is a fragile product,\" Daniels notes. \"It can be ruined instantly by certain types of handling. So the people in the beer business — from the brewery all the way to the waiter or waitress — need to understand the complexity of beer.\"\u003c/p>\n\u003cp>So far, only seven people have achieved the top level of Master Cicerone. But about 900 have passed the regular exam, and an additional 27,000 have become Certified Beer Servers. And the beer world is taking notice.\u003c/p>\n\u003cp>Many breweries encourage employees — from brewers to servers to distributors — to study for the Cicerone exam. Portland-based craft brewer \u003ca href=\"http://widmerbrothers.com/\">Widmer Brothers\u003c/a> has gone a step further: It pays for exams and sets up study programs, and it will even require the basic level for certain employees by the end of the year.\u003c/p>\n\u003cp>Widmer's brewing manager, John Eaton, says it makes a lot of sense. \"The last thing a brewer wants,\" he says, \"is for a consumer's first interaction with your beer to be not the beer that you wanted them to interact with.\"\u003c/p>\n\u003cp>And that bad interaction can happen when there's something wrong with the beer — from dirty keg lines to brewing mishaps — which the Cicerone training will help employees identify. But Eaton says a bad interaction could also happen when someone just doesn't know how to give you the right beer. While wine has its own language, beer servers are often at a loss as to how best to match a drinker to the right beer.\u003c/p>\n\u003cp>\"That's actually one of my biggest pet peeves,\" Eaton notes, \"is people will say something like a dark beer is automatically heavy or bitter — neither of which is necessarily the case. All different colors of beer can be all different ranges of bitterness and can be all different ranges of density.\"\u003c/p>\n\u003cp>And when Cicerones study up so that they understand — and can communicate — these differences, there's a better chance that they can help get the right beer into customers' hands. And that's something that any beer lover can drink to. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
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"content": "\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> \u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
"title": "Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson",
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"content": "\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ef3g89DBBc0]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=UBMg2J4BmhQ]\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
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"description": "Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ef3g89DBBc0'\n title='//www.youtube.com/embed/ef3g89DBBc0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UBMg2J4BmhQ'\n title='//www.youtube.com/embed/UBMg2J4BmhQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
"title": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube http://www.youtube.com/watch?v=TyH2yj7SgUY]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.",
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"description": "Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TyH2yj7SgUY'\n title='//www.youtube.com/embed/TyH2yj7SgUY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\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 Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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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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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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