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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.indiebound.org/book/9781605294070\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mycophilia.jpg\" alt=\"Mycophilia\" title=\"Mycophilia\" width=\"267\" height=\"400\" class=\"alignnone size-full wp-image-43682\">\u003c/a>\u003c/p>\n\u003cp>Mushrooms are many things to many people. From a side dish to a renewable energy source to an illegal drug that's being used to treat anxiety in the terminally ill, fungi have passionate followers. KQED's Forum talks food, medicine, culture and the science of mushrooms with food writer Eugenia Bone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201205251000\">Original Broadcast:\u003c/a> Fri, May 25, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205251000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205251000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://mycophilia.com/\">Eugenia Bone\u003c/a>, author of \"Mycophilia: Revelations From the Weird World of Mushrooms\" and president of the New York Mycological Society\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli> About the book \"\u003ca href=\"http://www.indiebound.org/book/9781605294070\">Mycophilia: Revelations From the Weird World of Mushrooms\u003c/a>\" : at IndieBound.org\u003c/li>\n\u003cli>Mychophilia: \u003ca href=\"http://mycophilia.com/recipes.html\">Recipes and Mushroom Primer\u003c/a>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Earth Day 2012: Ways to Celebrate in the Bay Area",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800-150x150.jpg\" alt=\"raspberries\" title=\"raspberries\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800-150x150.jpg\" alt=\"chickens\" title=\"chickens\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42103\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42105\">\u003c/a>\u003c/p>\n\u003cp>Foraged dinners, urban farm workdays, community-garden bike tours, farm-to-table cooking classes, beekeeping workshops: with the wealth of hands-on, eco-conscious events happening all around us, every day can feel like Earth Day in the Bay Area. Naturally, that means the planet-conscious among us have to step it up to make this April 22, the \u003ca href=\"http://www.earthday.org/earth-day-history-movement\">32nd annual Earth Day\u003c/a>, special. \u003c/p>\n\u003cp>So, what can you do to make the ways you cook, shop, and eat more environmentally conscious, more community-connected and planet-aware? \u003c/p>\n\u003cp>\u003cstrong>Eat More Plants\u003c/strong> At the big Earth Day dance party/expo in Civic Center on April 22, check out the line-up of \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\">vegan, raw, and vegetarian chefs\u003c/a> demonstrating everything from \"Rawlforf Salad with Avo Mayo\" (a vegan, un-fat-cat version of Waldorf Salad, presumably) to \"Goddess Mash & Coconut Kefir Elixir.\" The Sustainable Chef Showcase goes on from 11am to 5:45pm. In Berkeley, there's a \u003ca href=\"http://www.berkeleyveganearthday.com/\">vegan expo and fair\u003c/a> on the UC Berkeley campus at Wurster Hall, $15 admission for adults, $10 for students. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sustainablelafayette.org/?page_id=2724\">Sustainable Lafayette\u003c/a> will be hosting an afternoon of Earth Day fun and awareness from 11am-3pm. The excellent Fist of Flour pizza truck will be feeding the multitudes from its handmade wood-fired oven, and there will be community-garden tours, a \"Self-Propelled Parade\" for bikes, wagons, skateboards, and whatever else you can move without an engine, and films and presentations about water conservation, rain harvesting and grey water use. And yes, it's the far East Bay, but everything downtown is an easy walk from BART, so taking public transit (and avoiding the town's extra- zealous parking-ticket enforcers) is a good idea. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\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/24/2012/04/raspberries800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800-150x150.jpg\" alt=\"raspberries\" title=\"raspberries\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800-150x150.jpg\" alt=\"chickens\" title=\"chickens\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42103\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42105\">\u003c/a>\u003c/p>\n\u003cp>Foraged dinners, urban farm workdays, community-garden bike tours, farm-to-table cooking classes, beekeeping workshops: with the wealth of hands-on, eco-conscious events happening all around us, every day can feel like Earth Day in the Bay Area. Naturally, that means the planet-conscious among us have to step it up to make this April 22, the \u003ca href=\"http://www.earthday.org/earth-day-history-movement\">32nd annual Earth Day\u003c/a>, special. \u003c/p>\n\u003cp>So, what can you do to make the ways you cook, shop, and eat more environmentally conscious, more community-connected and planet-aware? \u003c/p>\n\u003cp>\u003cstrong>Eat More Plants\u003c/strong> At the big Earth Day dance party/expo in Civic Center on April 22, check out the line-up of \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\">vegan, raw, and vegetarian chefs\u003c/a> demonstrating everything from \"Rawlforf Salad with Avo Mayo\" (a vegan, un-fat-cat version of Waldorf Salad, presumably) to \"Goddess Mash & Coconut Kefir Elixir.\" The Sustainable Chef Showcase goes on from 11am to 5:45pm. In Berkeley, there's a \u003ca href=\"http://www.berkeleyveganearthday.com/\">vegan expo and fair\u003c/a> on the UC Berkeley campus at Wurster Hall, $15 admission for adults, $10 for students. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sustainablelafayette.org/?page_id=2724\">Sustainable Lafayette\u003c/a> will be hosting an afternoon of Earth Day fun and awareness from 11am-3pm. The excellent Fist of Flour pizza truck will be feeding the multitudes from its handmade wood-fired oven, and there will be community-garden tours, a \"Self-Propelled Parade\" for bikes, wagons, skateboards, and whatever else you can move without an engine, and films and presentations about water conservation, rain harvesting and grey water use. And yes, it's the far East Bay, but everything downtown is an easy walk from BART, so taking public transit (and avoiding the town's extra- zealous parking-ticket enforcers) is a good idea. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Garden to Plate: 5 Beautiful Spring Cookbooks",
"title": "Garden to Plate: 5 Beautiful Spring Cookbooks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\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>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \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/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Summer Food and Farming Camps for Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n",
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"excerpt": "What are your kids doing this summer? Cooking, gardening, and farming camps for children and teens are more popular than ever. Check out our handy summer guide to where to gather eggs, pet a goat, learn from a llama, whip up a risotto, or write your own restaurant review. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n",
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"excerpt": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
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"description": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen | KQED",
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"headline": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On the Plate with Wise Sons Jewish Deli",
"title": "On the Plate with Wise Sons Jewish Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n",
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"excerpt": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
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"description": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Hemp Tofu",
"title": "DIY Hemp Tofu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n",
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"excerpt": "A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!",
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"description": "A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"slug": "dont-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges",
"title": "Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges)",
"publishDate": 1327503657,
"format": "aside",
"headTitle": "Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges) | KQED",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n",
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"title": "Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2nd Annual Good Food Awards",
"title": "2nd Annual Good Food Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n",
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"excerpt": "Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"title": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n",
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"excerpt": "With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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