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"disqusTitle": "Italian University Spreads The 'Gelato Gospel'",
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"content": "\u003cfigure id=\"attachment_63582\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university-1024x766.jpg\" alt=\"Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130617_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">The Salt at NPR Food\u003c/a> (6/17/13)\u003c/p>\n\u003cp>Italy has secured its place in the global diet with the likes of espresso, cappuccino, pasta and pizza.\u003c/p>\n\u003cp>The latest addition to the culinary lexicon is ... gelato, the Italian version of ice cream.\u003c/p>\n\u003cp>And despite tough economic times, gelato-making is a booming business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Anzola dell'Emilia, a short drive from the Italian city of Bologna, people from all over the world are lining up for courses in gelato-making.\u003c/p>\n\u003cp>This is the headquarters of Carpigiani, the world's biggest gelato machine. Next door are the \u003ca href=\"http://www.gelatouniversity.com/en/index.html?langid=en&lng=en\">Carpigiani Gelato University\u003c/a> and Museum of Gelato Culture and Technology.\u003c/p>\n\u003cp>A guide explains that gelato has its roots in ancient Mesopotamia, where mountain snow was mixed with fruit and beer for refreshment. She then points to a medieval document, the first written recipe for \u003cem>shrb,\u003c/em> the Arabic word from which \u003cem>sherbet \u003c/em>derives.\u003c/p>\n\u003cp>Creamy gelato can be dated to 16th century Florence, where it was invented by an alchemist in the court of the powerful Medici family. Catherine de Medici introduced the delicacy in France after she married into the French royal family.\u003c/p>\n\u003cp>The museum wall is covered with quotes on the joys of gelato — the French philosopher Voltaire said it's so sublime, it's a wonder it's not illegal.\u003c/p>\n\u003cfigure id=\"attachment_63586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3-1024x767.jpg\" alt=\"Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Gelato was a symbol of ... power,\" says Valentina Righi, vice president of the Carpigiani Foundation. \"Only rich people or aristocrats had ice cellars in their houses, in their palaces, to store the ice during the warm season.\"\u003c/p>\n\u003cp>It wasn't until the arrival of electricity in the 19th century that frozen desserts became available to all. And modern technology is making artisanal gelato-making fully democratic.\u003c/p>\n\u003cp>The walls of the Gelato University classrooms are lined with shiny stainless steel gelato-making machines. Students wearing white smocks listen attentively to instructor Christian Bonfiglioli give the morning assignment:\u003c/p>\n\u003cp>\"We're going to start with four sorbets. You can make 6 kilograms total for each recipe,\" he tells the students. \"We have, of course, to prepare also the variegato\" — a gelato of one flavor striped with another — \"so we're going to mix together white chocolate, hazelnut paste and pistachio bean.\"\u003c/p>\n\u003cp>The students get to work, mixing the basic gelato ingredients — milk, eggs and sugar — with a variety of nuts, fruits or chocolate. And then the machines start to hum as they blend and cool the mixtures.\u003c/p>\n\u003cp>At Carpigiani, the words \"ice cream\" are taboo. The most important difference is fat content: zero in sorbet, 8 percent in a tiramisu or chocolate gelato, compared with 20 to 30 percent fat in industrial ice cream.\u003c/p>\n\u003cp>Gelato has a higher density than ice cream, which is pumped with air, and serving gelato at a slightly warmer temperature than ice cream enhances its taste as it melts in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_63583\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1-1024x766.jpg\" alt=\"Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The secret of great gelato, we're told, is using the best ingredients and making small batches, so it's always fresh.\u003c/p>\n\u003cp>Instructor Alice Vignoli travels all over the world giving courses and spreading the gelato gospel.\u003c/p>\n\u003cp>\"My grandmother do gelato, my mother do gelato, and I always live for gelato,\" she says. \"And for me, gelato is a passion, is not only a job. When I prepare gelato, I have a smile. [It] is a creative job, and you have the possibility to put your soul in your gelato.\"\u003c/p>\n\u003cp>Since the university was founded in 2003, nearly 7,000 students — more foreigners than Italians — have taken courses ranging from a week to become a gelato maker, to four weeks to earn the title of gelato master.\u003c/p>\n\u003cp>And artisanal gelato, says Righi, is good business.\u003c/p>\n\u003cp>\"To make 1 kilogram of gelato,\" she says, \"you spend in raw materials between 2 and 3 euros every kilogram. And you sell it in Italy minimum at 15-20 euros. So you have got minimum 75 percent of profit margin.\"\u003c/p>\n\u003cp>Some students, like Haller Alziati, are victims of Europe's economic crisis. He lost his job as a manager at an Italian TV station.\u003c/p>\n\u003cp>\"I'm taking the two-day full immersion course,\" he says. \"I have a big family, six children, and I need to restart my life quickly.\"\u003c/p>\n\u003cp>Raynold Chan has come to improve his skills for his father's gelato shops in Hong Kong and mainland China.\u003c/p>\n\u003cp>\"He sent me over to learn more about gelato,\" Chan says, \"so hopefully, I can introduce the real gelato to the Chinese area.\"\u003c/p>\n\u003cp>Other students are at a midlife crossroads.\u003c/p>\n\u003cp>Cezar Lima, a 50-year-old engineer, and his wife, a dentist, have come from Brazil. \"Me and her, we would like to do something different in the future — career change,\" he says, \"and we would like to change our regular life, to be the owners and have the direction of our lives.\"\u003c/p>\n\u003cfigure id=\"attachment_63584\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2-1024x766.jpg\" alt=\"Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Americans Kerri Bancke and her husband, David Rasmussen, plan to open a gelato shop in North Carolina, because they're tired of being constantly on the road working for the Department of Homeland Security. And besides, they just love gelato.\u003c/p>\n\u003cp>\"American ice cream is very industrialized. This is more of an art than just food,\" says Bancke.\u003c/p>\n\u003cp>Rasmussen adds, \"The experience we've had eating gelato here, we'd like to share that experience. Not many people get the chance to just hop on a plane and come over to Italy and try some gelato. ... And for the people who have visited Italy — they'll be able to remember that experience by coming and eating our gelato.\"\u003c/p>\n\u003cp>Alumni have opened shops all over the world, from Austin, Texas, to Jakarta, Indonesia. And Carpigiani is organizing a World Gelato Tour competition — reaching the U.S. in August and September. The winner in each world region will compete at the grand finale in September 2014 for the title of World's Best Artisan Gelato.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Before leaving the Gelato University, we taste some of the students' class work: white coffee and \u003cem>bacio \u003c/em>(kiss), which combines chocolate and hazelnut — creamy and simply scrumptious.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Among the many culinary treats Italy has given the world is gelato, a frozen dessert with roots in ancient Mesopotamia. Gelato lovers from all over the world are flocking to a university outside Bologna, Italy, to master the art of gelato-making. Here's a free lesson: Don't call it ice cream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63582\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university-1024x766.jpg\" alt=\"Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel\">The Salt at NPR Food\u003c/a> (6/17/13)\u003c/p>\n\u003cp>Italy has secured its place in the global diet with the likes of espresso, cappuccino, pasta and pizza.\u003c/p>\n\u003cp>The latest addition to the culinary lexicon is ... gelato, the Italian version of ice cream.\u003c/p>\n\u003cp>And despite tough economic times, gelato-making is a booming business.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Anzola dell'Emilia, a short drive from the Italian city of Bologna, people from all over the world are lining up for courses in gelato-making.\u003c/p>\n\u003cp>This is the headquarters of Carpigiani, the world's biggest gelato machine. Next door are the \u003ca href=\"http://www.gelatouniversity.com/en/index.html?langid=en&lng=en\">Carpigiani Gelato University\u003c/a> and Museum of Gelato Culture and Technology.\u003c/p>\n\u003cp>A guide explains that gelato has its roots in ancient Mesopotamia, where mountain snow was mixed with fruit and beer for refreshment. She then points to a medieval document, the first written recipe for \u003cem>shrb,\u003c/em> the Arabic word from which \u003cem>sherbet \u003c/em>derives.\u003c/p>\n\u003cp>Creamy gelato can be dated to 16th century Florence, where it was invented by an alchemist in the court of the powerful Medici family. Catherine de Medici introduced the delicacy in France after she married into the French royal family.\u003c/p>\n\u003cp>The museum wall is covered with quotes on the joys of gelato — the French philosopher Voltaire said it's so sublime, it's a wonder it's not illegal.\u003c/p>\n\u003cfigure id=\"attachment_63586\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university3-1024x767.jpg\" alt=\"Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelato-making machines through the centuries are on display at the Carpigiani Gelato museum. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Gelato was a symbol of ... power,\" says Valentina Righi, vice president of the Carpigiani Foundation. \"Only rich people or aristocrats had ice cellars in their houses, in their palaces, to store the ice during the warm season.\"\u003c/p>\n\u003cp>It wasn't until the arrival of electricity in the 19th century that frozen desserts became available to all. And modern technology is making artisanal gelato-making fully democratic.\u003c/p>\n\u003cp>The walls of the Gelato University classrooms are lined with shiny stainless steel gelato-making machines. Students wearing white smocks listen attentively to instructor Christian Bonfiglioli give the morning assignment:\u003c/p>\n\u003cp>\"We're going to start with four sorbets. You can make 6 kilograms total for each recipe,\" he tells the students. \"We have, of course, to prepare also the variegato\" — a gelato of one flavor striped with another — \"so we're going to mix together white chocolate, hazelnut paste and pistachio bean.\"\u003c/p>\n\u003cp>The students get to work, mixing the basic gelato ingredients — milk, eggs and sugar — with a variety of nuts, fruits or chocolate. And then the machines start to hum as they blend and cool the mixtures.\u003c/p>\n\u003cp>At Carpigiani, the words \"ice cream\" are taboo. The most important difference is fat content: zero in sorbet, 8 percent in a tiramisu or chocolate gelato, compared with 20 to 30 percent fat in industrial ice cream.\u003c/p>\n\u003cp>Gelato has a higher density than ice cream, which is pumped with air, and serving gelato at a slightly warmer temperature than ice cream enhances its taste as it melts in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_63583\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university1-1024x766.jpg\" alt=\"Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare ice cream during a course at the Gelato University of Carpigiani in Bologna, Italy, in 2011. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The secret of great gelato, we're told, is using the best ingredients and making small batches, so it's always fresh.\u003c/p>\n\u003cp>Instructor Alice Vignoli travels all over the world giving courses and spreading the gelato gospel.\u003c/p>\n\u003cp>\"My grandmother do gelato, my mother do gelato, and I always live for gelato,\" she says. \"And for me, gelato is a passion, is not only a job. When I prepare gelato, I have a smile. [It] is a creative job, and you have the possibility to put your soul in your gelato.\"\u003c/p>\n\u003cp>Since the university was founded in 2003, nearly 7,000 students — more foreigners than Italians — have taken courses ranging from a week to become a gelato maker, to four weeks to earn the title of gelato master.\u003c/p>\n\u003cp>And artisanal gelato, says Righi, is good business.\u003c/p>\n\u003cp>\"To make 1 kilogram of gelato,\" she says, \"you spend in raw materials between 2 and 3 euros every kilogram. And you sell it in Italy minimum at 15-20 euros. So you have got minimum 75 percent of profit margin.\"\u003c/p>\n\u003cp>Some students, like Haller Alziati, are victims of Europe's economic crisis. He lost his job as a manager at an Italian TV station.\u003c/p>\n\u003cp>\"I'm taking the two-day full immersion course,\" he says. \"I have a big family, six children, and I need to restart my life quickly.\"\u003c/p>\n\u003cp>Raynold Chan has come to improve his skills for his father's gelato shops in Hong Kong and mainland China.\u003c/p>\n\u003cp>\"He sent me over to learn more about gelato,\" Chan says, \"so hopefully, I can introduce the real gelato to the Chinese area.\"\u003c/p>\n\u003cp>Other students are at a midlife crossroads.\u003c/p>\n\u003cp>Cezar Lima, a 50-year-old engineer, and his wife, a dentist, have come from Brazil. \"Me and her, we would like to do something different in the future — career change,\" he says, \"and we would like to change our regular life, to be the owners and have the direction of our lives.\"\u003c/p>\n\u003cfigure id=\"attachment_63584\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gelato-university2-1024x766.jpg\" alt=\"Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-63584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nearly 7,000 students have taken courses at the Gelato University since it was founded in 2003. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Americans Kerri Bancke and her husband, David Rasmussen, plan to open a gelato shop in North Carolina, because they're tired of being constantly on the road working for the Department of Homeland Security. And besides, they just love gelato.\u003c/p>\n\u003cp>\"American ice cream is very industrialized. This is more of an art than just food,\" says Bancke.\u003c/p>\n\u003cp>Rasmussen adds, \"The experience we've had eating gelato here, we'd like to share that experience. Not many people get the chance to just hop on a plane and come over to Italy and try some gelato. ... And for the people who have visited Italy — they'll be able to remember that experience by coming and eating our gelato.\"\u003c/p>\n\u003cp>Alumni have opened shops all over the world, from Austin, Texas, to Jakarta, Indonesia. And Carpigiani is organizing a World Gelato Tour competition — reaching the U.S. in August and September. The winner in each world region will compete at the grand finale in September 2014 for the title of World's Best Artisan Gelato.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before leaving the Gelato University, we taste some of the students' class work: white coffee and \u003cem>bacio \u003c/em>(kiss), which combines chocolate and hazelnut — creamy and simply scrumptious.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "7 Essential Cooking Lessons I Learned at San Francisco Cooking School",
"title": "7 Essential Cooking Lessons I Learned at San Francisco Cooking School",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=8zJ9ilOxl08]\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n",
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"excerpt": "Over the past four months I've immersed myself in San Francisco Cooking School. Here's a peek into my experience and a few lessons I've learned.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\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/8zJ9ilOxl08'\n title='//www.youtube.com/embed/8zJ9ilOxl08'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impression: Healdsburg SHED",
"title": "First Impression: Healdsburg SHED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n",
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"excerpt": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"description": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
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"description": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy | KQED",
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"headline": "Berkeley School Cooking and Gardening Programs in Jeopardy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heard the Buzz on Backyard Beekeeping? ",
"title": "Heard the Buzz on Backyard Beekeeping? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"description": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
"title": "IACP in San Francisco: Conference Highlights and Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_58259\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\" alt=\"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking "boot camp" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\" width=\"600\" height=\"339\" class=\"size-full wp-image-58259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to The California Report: Veterans Find Comfort, Hope in Cooking Class\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201303081630/c\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Mar 8, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/03/2013-03-08c-tcrmag.mp3\"] \u003c/p>\n\u003cp>Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley (\u003ca href=\"http://www.ciachef.edu/california/\">Culinary Institute of America at Greystone\u003c/a>), which runs a healthy cooking program for wounded veterans. Its students include vets from the Iraq and Afghanistan Wars -- and it's helping them to eat better, and to ease the difficult transition back to civilian life.\u003cbr>\nReporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/03/08/wounded-veterans-find-comfort-hope-in-cooking-class/\">\u003cstrong>Read the full story at KQED's State of Health\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58259\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\" alt=\"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking "boot camp" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\" width=\"600\" height=\"339\" class=\"size-full wp-image-58259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to The California Report: Veterans Find Comfort, Hope in Cooking Class\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201303081630/c\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Mar 8, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
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"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\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>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tamale Class at La Cocina -- Just in Time for Christmas",
"title": "Tamale Class at La Cocina -- Just in Time for Christmas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"title": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Cooking School: A Preview",
"title": "San Francisco Cooking School: A Preview",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n",
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"excerpt": "Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2012 Eat Real Festival: Day 3 Highlights",
"title": "2012 Eat Real Festival: Day 3 Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Daniel Patterson for five bucks, Tuscan-perfect flatbread, Tartine pastry how-tos, and a couple of flying knives: Day 3 of Eat Real. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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