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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\" alt=\"Jacques Pepin demonstrates how to debone a quail.\" title=\"Jacques Pepin demonstrates how to debone a quail.\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-37197\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to debone a quail. 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/42SKrRkFk7Y\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Ten Top Food News Stories of 2011: Part One",
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"content": "\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Christmas: Homemade Candy Canes",
"title": "DIY Christmas: Homemade Candy Canes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Factory drone candy canes are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. Making candy canes is a lot of fun, and the sweat equity can’t be beat.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\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/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\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/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers' Market Profile: JARRED SF brine",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\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/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Makin' Bacon in the Headlands",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you’re making brunch for 25 starving artists, you better have a lot of bacon. In a kitchen like the one at the \u003ca href=\"http://headlands.org\">Headlands Center for the Arts\u003c/a>, where I’m currently living and working as a kitchen intern, everything counts in large amounts, and nothing’s more beloved by the artists we’re feeding than the house-made meat products we grind, cure or smoke. \u003c/p>\n\u003cp>Bacon, pancetta, breakfast sausage, spicy link sausage, salmon gravlax, and more: most of them require only salt, sugar, spices, and time to transform fatty, tough cuts of meat into savory staples that can richly flavor any dish. (The exception is the salmon, of course, caught for us in Alaska by a friend of the chef’s and sent to us in pristine vacuum-packed sides. Still, even this great stuff emerges silkier and more aromatic after a few days’ curing with salt and dill.) It helps, too, that Damon Little, my fellow kitchen intern, spent some months last year working as an apprentice in the stainless-steel surrounds of esteemed salumi-makers \u003ca href=\"http://www.boccalone.com\">Boccalone\u003c/a> in Oakland. \u003c/p>\n\u003cp>Making bacon takes time, it’s true—eight days to cure, a few hours in the smoker, another hour or so in the oven to finish—but very little of it requires our hands or even our presence. It doesn’t take much time to weigh out a handful of salt and spices, rub it into a slab of pork belly, slap the belly onto a baking pan and pop it in the fridge. A turn and rub every other day takes maybe two minutes, tops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\" alt=\"Cured bacon slabs in the smoker.\" title=\"Cured bacon slabs in the smoker.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34012\">\u003c/a>\u003cbr>\n\u003cem>Cured bacon slabs in the smoker.\u003c/em>\u003c/p>\n\u003cp> Then there’s the smoking, a couple of hours, but during almost all of that time, the bacon-to-be is quietly, smokily minding its own business while we go about ours. At the end, well-smoked, the slab goes into the oven to finish cooking. (This last step may not be necessary, depending on how hot your smoker gets; the main thing is getting the pork's internal temperature up to 150 degrees.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\" alt=\"Bacon slabs, just out of the smoker, ready for the oven\" title=\"Bacon slabs, just out of the smoker, ready for the oven\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34009\">\u003c/a>\u003cbr>\n\u003cem>Bacon slabs, just out of the smoker, ready for the oven.\u003c/em>\u003c/p>\n\u003cp>The result, eschewing all modesty, is fantastic. Right out of the oven, the slabs are deep red-brown, lacquered like a Peking duck, with an outrageously appetizing aroma. Because our bacon doesn’t have to last for weeks in a butcher’s case or grocer’s fridge (we freeze it immediately and defrost it chunk by chunk as needed), we can make our cure lighter on both the salt and “pink salt” than most commercial versions. Enough to cure it safely, of course, but light enough that you can taste the flavor of the pork and aromatics as well, without your tongue being clubbed by salt. (What is pink salt, you ask? Also known as curing salt, DC cure, or DQ cure, it is a mixture of 6.25% sodium nitrite and 93.75% sodium chloride, or table salt. The nitrites in the salt mixture help prevent bacterial contamination and also preserve the meat's color during the curing process. It is dyed pink to prevent it from being confused with regular salt.) \u003c/p>\n\u003cp>This last time we made bacon, we added maple syrup to a simple salt-and-pepper cure, to make something straightforward and breakfast-y out of half the meat. The other half became pancetta, cured without syrup but with more spices and aromatics, including plenty of rosemary. After curing, the meat was rolled and tied but not smoked, to make a savory bacon in the European style, useful as a base for sauces, stews, and ragus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\" alt=\"Damon LIttle tying pancetta.\" title=\"Damon LIttle tying pancetta.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34007\">\u003c/a>\u003cbr>\n\u003cem>Damon LIttle tying pancetta.\u003c/em>\u003c/p>\n\u003cp>Any pieces of the bacon or pancetta not immediately fried up for brunch quickly find a home: turned into lardons for salad, sautéed with onions, carrots, and celery to give a backbone to lentils or duck-and-bean soup, or simply cooked up for a kitchen-crew snack on yesterday’s sourdough bread, piled with sliced tomatoes and a smear of leftover garlic mayonnaise or Caesar dressing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\" alt=\"Pancetta\" title=\"Pancetta\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34011\">\u003c/a>\u003cbr>\n\u003cem>Pancetta\u003c/em>\u003c/p>\n\u003cp>Given that we generally cure and smoke four big slabs of organic Berkshire pork from Idaho’s Snake River Farms at a time, the savings in the kitchen budget are significant. High-quality, organic bacon like this would probably cost us four times what the plain pork belly does. When you’re a non-profit cooking daily for 25 to 30 people, sometimes for twice that, making your own value-added products in house is just good sense. \u003c/p>\n\u003cp>Good organic jam, free of high-fructose corn syrup and made with more fruit than sugar? Expensive, especially when one brunch can empty 3 or 4 fancy jars. A flat of organic, locally grown plums, a pound or two of organic sugar, a handful of lemons and a couple hours of my time? A much cheaper, and much more delicious, way to fill a pantry shelf. The apples from a staff member’s backyard tree are tasty but misshapen and pocked with holes, useless for out-of-hand eating. But a little time with a paring knife, an afternoon’s slow baking in the oven, and we have three quarts of autumn apple butter ready to be slathered on this Sunday’s waffles. \u003c/p>\n\u003cp>Waffles served with bacon, naturally. Having come to bacon late in life (my parents’ one nod to traditional Jewish dietary laws was no pork in the house), I’ve never felt confident cooking it, especially since every bacon-lover seems to have a different bacon ideal—rigid or floppy, nearly burnt or just sizzled. Here, I’ve learned a good trick for when you’re making bacon for a crowd, when frying up a single panful just won’t do. We cut our bacon in fairly thick strips, laying them out side by side on parchment-lined sheet trays and popping them into the oven to cook until just crisp. Take the slices off the trays and lay them out on cooling racks to drain; this keeps them from getting soggy with grease and steam while you go about prepping the mimosas and flipping the frittatas. Pour the excess grease off the baking sheets (into an old jar or bowl, not down the sink, since it will thicken and harden into a drain-blocking sludge as it cools). To reheat, slide the bacon, still on its racks, back onto the baking sheets, and return to the oven until crisp and hot. Serve immediately, if you can bear to let any of it leave the kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\" alt=\"Final bacon\" title=\"Final bacon\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34010\">\u003c/a>\u003cbr>\n\u003cem>Final bacon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Smoked Maple Bacon\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>The following recipe is adapted by Headlands kitchen intern Damon Little from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393058298/kqedorg-20\">Charcuterie: The Craft of Salting, Smoking, and Curing\u003c/a>, by Michael Ruhlman and Brian Polcyn.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 60 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours, plus 8 days' curing time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>About 4 lbs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp red pepper flakes, crushed in a mortar\u003cbr>\n1 tbsp freshly ground black pepper\u003cbr>\n1.75 oz kosher salt or sea salt (not iodized)\u003cbr>\n1/4 tsp pink salt (curing salt)\u003cbr>\n1/4 cup maple sugar or packed dark brown sugar\u003cbr>\n1/4 cup maple syrup (grade B has the most flavor)\u003cbr>\n One 5-lb slab pork belly, preferably from a pasture-raised animal\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the chili flakes, pepper, salt, pink salt, and sugar in a bowl and mix well. Add syrup and stir to combine.\u003c/li>\n\u003cli>Rub cure over both sides of the belly, making sure to work it under any flaps and into any crevices. Seal meat in a 2-gallon resealable plastic bag, or place in a non-reactive (glass, ceramic, stainless steel) container a little bigger than the meat. The salt and sugar will pull liquid out of the meat as it cures; make sure the meat stays bathed in this brine throughout the process.\u003c/li>\n\u003cli>Refrigerate meat, turning and rubbing the belly to redistribute the cure every other day, for 7 days. \u003c/li>\n\u003cli>Remove belly from pan, rinse it thoroughly to remove any remaining cure, and pat dry. Put belly on a rack over a rimmed baking sheet and refrigerate, uncovered, for another 12 to 24 hours.\u003c/li>\n\u003cli>\nSmoke the belly in a hot smoker for 2 hours. The finished internal temperature of the bacon should be about 150 degrees F.\u003c/li>\n\u003cli>If, after 2 hours, your bacon has not reached this temperature, remove from the smoker. Preheat oven to 350 degrees F. Place belly on a metal roasting rack over a rimmed baking sheet and bake for 60-90 minutes, until the internal temperature reaches 150 degrees.\u003c/li>\n\u003cli>\nRemove bacon from oven and let cool. When cool, cut into one-pound pieces, and wrap tightly in plastic. Refrigerate or freeze until ready to use.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Time to start stocking up for the winter! Before the rains kick in, fire up that backyard smoker one more time and make a batch of homemade bacon. Stephanie Rosenbaum shares bacon-making tips from the kitchen at the Headlands Center for the Arts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re making brunch for 25 starving artists, you better have a lot of bacon. In a kitchen like the one at the \u003ca href=\"http://headlands.org\">Headlands Center for the Arts\u003c/a>, where I’m currently living and working as a kitchen intern, everything counts in large amounts, and nothing’s more beloved by the artists we’re feeding than the house-made meat products we grind, cure or smoke. \u003c/p>\n\u003cp>Bacon, pancetta, breakfast sausage, spicy link sausage, salmon gravlax, and more: most of them require only salt, sugar, spices, and time to transform fatty, tough cuts of meat into savory staples that can richly flavor any dish. (The exception is the salmon, of course, caught for us in Alaska by a friend of the chef’s and sent to us in pristine vacuum-packed sides. Still, even this great stuff emerges silkier and more aromatic after a few days’ curing with salt and dill.) It helps, too, that Damon Little, my fellow kitchen intern, spent some months last year working as an apprentice in the stainless-steel surrounds of esteemed salumi-makers \u003ca href=\"http://www.boccalone.com\">Boccalone\u003c/a> in Oakland. \u003c/p>\n\u003cp>Making bacon takes time, it’s true—eight days to cure, a few hours in the smoker, another hour or so in the oven to finish—but very little of it requires our hands or even our presence. It doesn’t take much time to weigh out a handful of salt and spices, rub it into a slab of pork belly, slap the belly onto a baking pan and pop it in the fridge. A turn and rub every other day takes maybe two minutes, tops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\" alt=\"Cured bacon slabs in the smoker.\" title=\"Cured bacon slabs in the smoker.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34012\">\u003c/a>\u003cbr>\n\u003cem>Cured bacon slabs in the smoker.\u003c/em>\u003c/p>\n\u003cp> Then there’s the smoking, a couple of hours, but during almost all of that time, the bacon-to-be is quietly, smokily minding its own business while we go about ours. At the end, well-smoked, the slab goes into the oven to finish cooking. (This last step may not be necessary, depending on how hot your smoker gets; the main thing is getting the pork's internal temperature up to 150 degrees.)\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/24/2011/10/darkbaconrack560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\" alt=\"Bacon slabs, just out of the smoker, ready for the oven\" title=\"Bacon slabs, just out of the smoker, ready for the oven\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34009\">\u003c/a>\u003cbr>\n\u003cem>Bacon slabs, just out of the smoker, ready for the oven.\u003c/em>\u003c/p>\n\u003cp>The result, eschewing all modesty, is fantastic. Right out of the oven, the slabs are deep red-brown, lacquered like a Peking duck, with an outrageously appetizing aroma. Because our bacon doesn’t have to last for weeks in a butcher’s case or grocer’s fridge (we freeze it immediately and defrost it chunk by chunk as needed), we can make our cure lighter on both the salt and “pink salt” than most commercial versions. Enough to cure it safely, of course, but light enough that you can taste the flavor of the pork and aromatics as well, without your tongue being clubbed by salt. (What is pink salt, you ask? Also known as curing salt, DC cure, or DQ cure, it is a mixture of 6.25% sodium nitrite and 93.75% sodium chloride, or table salt. The nitrites in the salt mixture help prevent bacterial contamination and also preserve the meat's color during the curing process. It is dyed pink to prevent it from being confused with regular salt.) \u003c/p>\n\u003cp>This last time we made bacon, we added maple syrup to a simple salt-and-pepper cure, to make something straightforward and breakfast-y out of half the meat. The other half became pancetta, cured without syrup but with more spices and aromatics, including plenty of rosemary. After curing, the meat was rolled and tied but not smoked, to make a savory bacon in the European style, useful as a base for sauces, stews, and ragus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\" alt=\"Damon LIttle tying pancetta.\" title=\"Damon LIttle tying pancetta.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34007\">\u003c/a>\u003cbr>\n\u003cem>Damon LIttle tying pancetta.\u003c/em>\u003c/p>\n\u003cp>Any pieces of the bacon or pancetta not immediately fried up for brunch quickly find a home: turned into lardons for salad, sautéed with onions, carrots, and celery to give a backbone to lentils or duck-and-bean soup, or simply cooked up for a kitchen-crew snack on yesterday’s sourdough bread, piled with sliced tomatoes and a smear of leftover garlic mayonnaise or Caesar dressing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\" alt=\"Pancetta\" title=\"Pancetta\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34011\">\u003c/a>\u003cbr>\n\u003cem>Pancetta\u003c/em>\u003c/p>\n\u003cp>Given that we generally cure and smoke four big slabs of organic Berkshire pork from Idaho’s Snake River Farms at a time, the savings in the kitchen budget are significant. High-quality, organic bacon like this would probably cost us four times what the plain pork belly does. When you’re a non-profit cooking daily for 25 to 30 people, sometimes for twice that, making your own value-added products in house is just good sense. \u003c/p>\n\u003cp>Good organic jam, free of high-fructose corn syrup and made with more fruit than sugar? Expensive, especially when one brunch can empty 3 or 4 fancy jars. A flat of organic, locally grown plums, a pound or two of organic sugar, a handful of lemons and a couple hours of my time? A much cheaper, and much more delicious, way to fill a pantry shelf. The apples from a staff member’s backyard tree are tasty but misshapen and pocked with holes, useless for out-of-hand eating. But a little time with a paring knife, an afternoon’s slow baking in the oven, and we have three quarts of autumn apple butter ready to be slathered on this Sunday’s waffles. \u003c/p>\n\u003cp>Waffles served with bacon, naturally. Having come to bacon late in life (my parents’ one nod to traditional Jewish dietary laws was no pork in the house), I’ve never felt confident cooking it, especially since every bacon-lover seems to have a different bacon ideal—rigid or floppy, nearly burnt or just sizzled. Here, I’ve learned a good trick for when you’re making bacon for a crowd, when frying up a single panful just won’t do. We cut our bacon in fairly thick strips, laying them out side by side on parchment-lined sheet trays and popping them into the oven to cook until just crisp. Take the slices off the trays and lay them out on cooling racks to drain; this keeps them from getting soggy with grease and steam while you go about prepping the mimosas and flipping the frittatas. Pour the excess grease off the baking sheets (into an old jar or bowl, not down the sink, since it will thicken and harden into a drain-blocking sludge as it cools). To reheat, slide the bacon, still on its racks, back onto the baking sheets, and return to the oven until crisp and hot. Serve immediately, if you can bear to let any of it leave the kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\" alt=\"Final bacon\" title=\"Final bacon\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34010\">\u003c/a>\u003cbr>\n\u003cem>Final bacon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Smoked Maple Bacon\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>The following recipe is adapted by Headlands kitchen intern Damon Little from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393058298/kqedorg-20\">Charcuterie: The Craft of Salting, Smoking, and Curing\u003c/a>, by Michael Ruhlman and Brian Polcyn.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 60 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours, plus 8 days' curing time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>About 4 lbs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp red pepper flakes, crushed in a mortar\u003cbr>\n1 tbsp freshly ground black pepper\u003cbr>\n1.75 oz kosher salt or sea salt (not iodized)\u003cbr>\n1/4 tsp pink salt (curing salt)\u003cbr>\n1/4 cup maple sugar or packed dark brown sugar\u003cbr>\n1/4 cup maple syrup (grade B has the most flavor)\u003cbr>\n One 5-lb slab pork belly, preferably from a pasture-raised animal\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the chili flakes, pepper, salt, pink salt, and sugar in a bowl and mix well. Add syrup and stir to combine.\u003c/li>\n\u003cli>Rub cure over both sides of the belly, making sure to work it under any flaps and into any crevices. Seal meat in a 2-gallon resealable plastic bag, or place in a non-reactive (glass, ceramic, stainless steel) container a little bigger than the meat. The salt and sugar will pull liquid out of the meat as it cures; make sure the meat stays bathed in this brine throughout the process.\u003c/li>\n\u003cli>Refrigerate meat, turning and rubbing the belly to redistribute the cure every other day, for 7 days. \u003c/li>\n\u003cli>Remove belly from pan, rinse it thoroughly to remove any remaining cure, and pat dry. Put belly on a rack over a rimmed baking sheet and refrigerate, uncovered, for another 12 to 24 hours.\u003c/li>\n\u003cli>\nSmoke the belly in a hot smoker for 2 hours. The finished internal temperature of the bacon should be about 150 degrees F.\u003c/li>\n\u003cli>If, after 2 hours, your bacon has not reached this temperature, remove from the smoker. Preheat oven to 350 degrees F. Place belly on a metal roasting rack over a rimmed baking sheet and bake for 60-90 minutes, until the internal temperature reaches 150 degrees.\u003c/li>\n\u003cli>\nRemove bacon from oven and let cool. When cool, cut into one-pound pieces, and wrap tightly in plastic. Refrigerate or freeze until ready to use.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Wait For Good Food: Eat Real Festival 2011",
"title": "Will Wait For Good Food: Eat Real Festival 2011",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"description": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\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/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holly Heyser: Becoming the NorCal Cazadora",
"title": "Holly Heyser: Becoming the NorCal Cazadora",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\" alt=\"Holly Heyser\" title=\"Holly Heyser\" width=\"400\" height=\"443\" class=\"alignnone size-full wp-image-31340\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Holly Heyser.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>There are hunters, and then there are \u003cem>hunters\u003c/em>. There's a big difference between the people who sit around with guns, shooting at whatever moves in the distance, and those who carefully consider the philosophy of what they're doing, completing their bloody business with integrity. In the latter camp is Holly Heyser, known to many as \u003ca href=\"http://norcalcazadora.blogspot.com/\" title=\"Holly Heyser\">NorCal Cazadora\u003c/a>. (The term \u003cem>cazadora\u003c/em> means \"huntress\" in Spanish, in case you were wondering.)\u003c/p>\n\u003cp>Since hunting and eating are so closely linked -- at least for some -- I thought I'd interview Holly to get her viewpoints on hunting, wild food, and what it means to be a girl in the field with a gun. She's got some valuable viewpoints here. I think you'll relate to a lot of what she has to say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\" alt=\"Doves. Photo courtesy of Holly A. Heyser\" title=\"Doves. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32541\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Doves.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you get your start in hunting? What prompted you to try it to begin with?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ten years ago, I never would have guessed that I’d become a hunter. I always assumed that I’d eventually raise animals for food, because that’s what my family did when I was a kid, and I knew that doing so produced better meat, and better lives for the animals. But I thought hunting was a bit creepy. I mean, killing animals \u003cem>for fun\u003c/em>? Besides, guns scared me.\u003c/p>\n\u003cp>Then my boyfriend, \u003ca href=\"http://www.wasabimon.com/archive/an-interview-with-hank-shaw/\" title=\"Hank Shaw\">Hank Shaw\u003c/a>, started hunting, and from the very start, he invited me to join him. I was baffled. I mean, I was fine with him hunting because he was hunting for food, not for kicks, but I didn’t understand the logic of spending hours and hours in the field to get a couple ducks or rabbits when we could raise them in the back yard much more easily.\u003c/p>\n\u003cp>I remember asking him once, after he’d discovered he’d pulled rabbits he’d shot out of poison oak and was paying the price (he was from the East Coast and had never seen poison oak), “Wouldn’t it be easier to raise them in the backyard?” He said, “It’s not the same.” I didn’t get it.\u003c/p>\n\u003cp>What finally motivated me to join him was ducks. Wild ducks taste amazing, and you can’t get anything like them in any store, or even from your backyard. I decided that if I could eat them, I could damn well take responsibility for hunting them too. So I dove in.\u003c/p>\n\u003cp>\u003cstrong>What are your priorities when it comes to finding your own food?\u003c/strong>\u003c/p>\n\u003cp>I didn’t set out to design my hunting this way, but this is how it has worked out: What I love to eat the most, I love to hunt the most. I won’t hunt anything that I won’t eat.\u003c/p>\n\u003cp>But the force that motivates me to go out, and to endure sometimes harsh conditions, and the very real possibility of failure, is a bit more mysterious, and not driven directly by food. I love hunting. It is absolutely joyful. With rare exceptions -- like having a migraine, or shooting really, really badly -- I am blissful when I’m in the field.\u003c/p>\n\u003cp>Creepy, eh? How can I find killing to be joyful? The answer is, I don’t. Killing is unpleasant, at best, and can be really horrible if you do a bad job of it and the animal doesn’t die quickly. Yes, I’m excited when I have been successful, because a lot of planning and practice goes into that success. But I almost always put myself in the animal’s shoes as it dies, and it’s nauseating.\u003c/p>\n\u003cp>I have spent a lot of time trying to figure out why I love it so much, given the painful reality of inflicting death, and I have two explanations. One is that there is something fulfilling about doing what it is we’re supposed to do. Civilization has turned us into a species of dependents; very few of us know how to feed ourselves in a natural environment. Amazingly, we accept this as normal, when it’s actually insane. While civilization has given us lots of comforts and conveniences, it has also inflicted on us -- and the planet -- a lot of disease, physical and mental. Returning to how we’re designed to live is a brief reprieve from that insanity, even if we can’t truly escape civilization.\u003c/p>\n\u003cp>Reason No. 2 is the biological origin of the mental state I’ve described above: Love for hunting is a result of natural selection. In the past, those who loved hunting were more likely to bring home lots of meat, which led to healthier families, and a higher survival rate of offspring than for those who didn’t love hunting. Therefore, nature selected for those who love hunting. Ten thousand years of a more sedentary agricultural lifestyle can’t trump a million years of our genetic history.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\" alt=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" title=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-32543\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Plucking Wild Turkey.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's your favorite creature to hunt, and why? \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/guilty-as-charged-i-love-whole-ducks.html\" title=\"Hunting and Eating Ducks\">Ducks, ducks, ducks, ducks, ducks\u003c/a>. They taste the best. We hunt primarily in the Sacramento Valley, where the ducks get fat all winter on the rice that remains in harvested fields, and fat is flavor. My favorite way to cook them is taking a dressed whole bird, salting it, browning it in duck fat, roasting it until the meat in the breast reaches 135 degrees, tenting it in foil for five minutes, then digging in. It’s eyes-rolling-back-in-your-head good.\u003c/p>\n\u003cp>They’re also fun to hunt because they’re challenging. They have a thousand ways to thwart me, which makes me laugh at myself. Ruddy ducks are some of the best at that. For duck hunting, I hide in clumps of cattails and lure ducks in range with decoys and duck calls. We’ll see ruddies barreling in from a quarter mile away, and they’re so fast that they’re almost impossible to shoot. They’ll fly low over the water, then lift just a little bit to zoom over us, often close enough for us to grab them. I’ve watched ruddies fly just a foot over my hunting partner’s head, or even \u003cem>between\u003c/em> my hunting partner and me. I’m pretty sure they have a sense of humor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\" alt=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" title=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kung Pao Pheasant.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you think your diet has improved since you started eating wild game/fowl?\u003c/strong>\u003c/p>\n\u003cp>Absolutely! I eat a more varied diet than I used to, not sticking to the chicken-pork-beef diet of most meat eaters. We eat rabbit, hare, dove, pigeon, snipe, squirrel, turkey, duck, goose, pig, deer, bear, elk and antelope. All of those animals taste different from one another, and even within each species, there are flavor differences rooted in each animal’s particular diet. Beyond that, I eat more \u003cem>parts\u003c/em> of animals, including livers, hearts and gizzards, which can bring different nutrients to the table. (Literally!)\u003c/p>\n\u003cp>Also, I’m not ingesting all the hormones and antibiotics that go into the meats most meat-eaters consume. I can’t say the meat we eat is totally organic, because animals we hunt definitely feast at least in part in agricultural fields where pesticides and herbicides may have been used. But I suspect the meat we eat is far less polluted than what’s available in most stores.\u003c/p>\n\u003cp>And here’s a fun fact: My exercise regimen has gone out the window in the past five years (related to other factors in my life, not hunting), and I’ve abandoned the hideous low-fat diet I used to follow. I eat as much fat as I want, particularly duck fat, which we render during duck season and use to flavor foods year-round. But my cholesterol tests are nothing short of amazing -- the numbers are always in the “unusually good” range.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\" alt=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" title=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-32540\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Blue Camas Bulbs.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why do you chronicle your experiences on your blog, NorCal Cazadora?\u003c/strong>\u003c/p>\n\u003cp>I started the blog on a lark --– I was looking for a platform for teaching my students a little HTML (I’m a journalism lecturer at Sacramento State), and I found Blogger so easy to use that I thought, “Hey, I can do this!”\u003c/p>\n\u003cp>At first I thought no one would read it. I mean, what hunter would look to a total newbie for advice or information? But I quickly found out that seasoned hunters really enjoyed reliving the experiences of a beginner through me. And people who were interested in taking up hunting – \u003ca href=\"http://norcalcazadora.blogspot.com/2009/02/swamp-witches-my-sistahs-in-mississippi.html\" title=\"Mississippi Huntresses\">particularly women\u003c/a> -- enjoyed having a role model who made them feel like they could do it too.\u003c/p>\n\u003cp>The basic story-telling on my blog very quickly evolved into a great ongoing conversation with my readers about why we hunt, and what \u003ca href=\"http://norcalcazadora.blogspot.com/p/my-hunting-ethics.html\">ethical rules\u003c/a> we should follow. I didn’t grow up hunting, so I’ve had to find my own way. It’s my readers who have helped me do that, and I am so grateful for this extended community I’ve found.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\" alt=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" title=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32539\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wild Boar Liver Creme Caramel.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What advice would you give to women who want to try hunting, but are unsure, intimidated, or any number of other feelings that might keep them from picking up a gun? \u003c/strong>\u003c/p>\n\u003cp>Let’s take these one at a time:\u003c/p>\n\u003cp>Fear of guns? I get that. But a gun is a tool, like a kitchen knife. You can cause tremendous harm with it if you’re careless, but there are rules that keep us safe with them, \u003cem>when we follow those rules\u003c/em>. A huge part of learning to hunt is learning gun safety, so you can’t start hunting without learning those rules. A key one is always knowing where the muzzle of your gun is pointed, and making sure it’s not pointed at a human. I’ve had new hunters accidentally hit the trigger of their guns twice in the past few years, and the fact that their muzzle was pointed in a safe direction meant that the mishap, while disconcerting, was not harmful. \u003c/p>\n\u003cp>Intimidated? A lot of women worry about looking stupid shooting or hunting around more experienced people, particularly around men. For them, there are lots of programs where they can learn to shoot, take their hunter education course and even go on their \u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/womens-hunting-and-shooting-events.html\" title=\"Women's Hunting and Shooting Events\">first hunt in women-only groups\u003c/a>. \u003ca href=\"http://www.calwaterfowl.org/\" title=\"California Waterfowl\">California Waterfowl\u003c/a> does a ton of programs like that. I work with Cal Waterfowl on one held each September in which women do hunter ed, shooting instruction and a first hunt in one weekend -- a process that took me six weeks when I first started. It’s worth noting that Cal Waterfowl also has programs to help adult men, who can be equally intimidated, possibly even more so, because as men, they’re expected to be comfortable around firearms.\u003c/p>\n\u003cp>Unsure? This is the most important one. Can I kill? Can I gut an animal? Many women I meet say, “Oh, I couldn’t do that,” and I tell them they’d be very surprised about what they can do. That said, hunting \u003cem>isn’t\u003c/em> for everyone. I strongly recommend that women (or men, for that matter) go along on a hunt before deciding to commit to hunting. They’re either going to hate it or they’re going to feel that electricity that I felt when I went along on a hunt -- the feeling that told me \u003cem>I must do this\u003c/em>. If it’s not for you, that’s fine. You don’t have to apologize for it. There are other ways to acquire meat that’s been raised outside of the factory farms that many of us find so repugnant. And frankly, going vegetarian is an option too, if you really find the killing that upsetting. \u003c/p>\n\u003cp>One obstacle you don’t mention is money. Hunting isn’t cheap. Licenses, stamps and tags are expensive. Guns are expensive. Ammunition is expensive. Guides are expensive (you don’t have to hunt with them, but you’ll learn faster if you start with them). Gas is expensive, and unless you live in a place where you can step outside your back door and hunt, you’re going to have to drive to your hunting spots.\u003c/p>\n\u003cp>I won’t lie: The meat we eat in our house costs more than the meat we would buy at the store. It’s worth it to us because the meat is so good, and the experience adds so much to our lives. The upside is that we can take pride in the fact that the taxes and fees we pay on equipment, the hunting license fees and the public land use fees go \u003cem>directly\u003c/em> into supporting habitat, not just for the animals we hunt, but for \u003cem>all\u003c/em> the animals in those ecosystems. It isn’t a stretch in any way to say that the tremendous rebound we’ve seen in many wild animal populations is due to the contributions of hunters, not something achieved in spite of us. Urban and suburban land development takes habitat away; hunters give land back.\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://science.kqed.org/quest/video/hog-wild/\">Hog Wild\u003c/a>\u003cbr>\nVideo on Jul 14, 2009 by \u003ca href=\"http://science.kqed.org/quest/author/chris-bauer/\">Chris Bauer\u003c/a> from QUEST Northern California\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"315\" width=\"560\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=312a_hogwild.flv&image=http%3A%2F%2Fscience.kqed.org%2Fquest%2Ffiles%2F2009%2F07%2F312a_hogwild560.jpg&gapro.accountid=UA-1538528-1&gapro.height=315&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Fquest%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\n",
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"excerpt": "Holly Heyser is a Northern California huntress with a lot to say on the philosophy of hunting and eating wild animals. She may change your view of hunting, or hunters themselves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\" alt=\"Holly Heyser\" title=\"Holly Heyser\" width=\"400\" height=\"443\" class=\"alignnone size-full wp-image-31340\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Holly Heyser.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>There are hunters, and then there are \u003cem>hunters\u003c/em>. There's a big difference between the people who sit around with guns, shooting at whatever moves in the distance, and those who carefully consider the philosophy of what they're doing, completing their bloody business with integrity. In the latter camp is Holly Heyser, known to many as \u003ca href=\"http://norcalcazadora.blogspot.com/\" title=\"Holly Heyser\">NorCal Cazadora\u003c/a>. (The term \u003cem>cazadora\u003c/em> means \"huntress\" in Spanish, in case you were wondering.)\u003c/p>\n\u003cp>Since hunting and eating are so closely linked -- at least for some -- I thought I'd interview Holly to get her viewpoints on hunting, wild food, and what it means to be a girl in the field with a gun. She's got some valuable viewpoints here. I think you'll relate to a lot of what she has to say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\" alt=\"Doves. Photo courtesy of Holly A. Heyser\" title=\"Doves. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32541\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Doves.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you get your start in hunting? What prompted you to try it to begin with?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ten years ago, I never would have guessed that I’d become a hunter. I always assumed that I’d eventually raise animals for food, because that’s what my family did when I was a kid, and I knew that doing so produced better meat, and better lives for the animals. But I thought hunting was a bit creepy. I mean, killing animals \u003cem>for fun\u003c/em>? Besides, guns scared me.\u003c/p>\n\u003cp>Then my boyfriend, \u003ca href=\"http://www.wasabimon.com/archive/an-interview-with-hank-shaw/\" title=\"Hank Shaw\">Hank Shaw\u003c/a>, started hunting, and from the very start, he invited me to join him. I was baffled. I mean, I was fine with him hunting because he was hunting for food, not for kicks, but I didn’t understand the logic of spending hours and hours in the field to get a couple ducks or rabbits when we could raise them in the back yard much more easily.\u003c/p>\n\u003cp>I remember asking him once, after he’d discovered he’d pulled rabbits he’d shot out of poison oak and was paying the price (he was from the East Coast and had never seen poison oak), “Wouldn’t it be easier to raise them in the backyard?” He said, “It’s not the same.” I didn’t get it.\u003c/p>\n\u003cp>What finally motivated me to join him was ducks. Wild ducks taste amazing, and you can’t get anything like them in any store, or even from your backyard. I decided that if I could eat them, I could damn well take responsibility for hunting them too. So I dove in.\u003c/p>\n\u003cp>\u003cstrong>What are your priorities when it comes to finding your own food?\u003c/strong>\u003c/p>\n\u003cp>I didn’t set out to design my hunting this way, but this is how it has worked out: What I love to eat the most, I love to hunt the most. I won’t hunt anything that I won’t eat.\u003c/p>\n\u003cp>But the force that motivates me to go out, and to endure sometimes harsh conditions, and the very real possibility of failure, is a bit more mysterious, and not driven directly by food. I love hunting. It is absolutely joyful. With rare exceptions -- like having a migraine, or shooting really, really badly -- I am blissful when I’m in the field.\u003c/p>\n\u003cp>Creepy, eh? How can I find killing to be joyful? The answer is, I don’t. Killing is unpleasant, at best, and can be really horrible if you do a bad job of it and the animal doesn’t die quickly. Yes, I’m excited when I have been successful, because a lot of planning and practice goes into that success. But I almost always put myself in the animal’s shoes as it dies, and it’s nauseating.\u003c/p>\n\u003cp>I have spent a lot of time trying to figure out why I love it so much, given the painful reality of inflicting death, and I have two explanations. One is that there is something fulfilling about doing what it is we’re supposed to do. Civilization has turned us into a species of dependents; very few of us know how to feed ourselves in a natural environment. Amazingly, we accept this as normal, when it’s actually insane. While civilization has given us lots of comforts and conveniences, it has also inflicted on us -- and the planet -- a lot of disease, physical and mental. Returning to how we’re designed to live is a brief reprieve from that insanity, even if we can’t truly escape civilization.\u003c/p>\n\u003cp>Reason No. 2 is the biological origin of the mental state I’ve described above: Love for hunting is a result of natural selection. In the past, those who loved hunting were more likely to bring home lots of meat, which led to healthier families, and a higher survival rate of offspring than for those who didn’t love hunting. Therefore, nature selected for those who love hunting. Ten thousand years of a more sedentary agricultural lifestyle can’t trump a million years of our genetic history.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\" alt=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" title=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-32543\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Plucking Wild Turkey.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's your favorite creature to hunt, and why? \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/guilty-as-charged-i-love-whole-ducks.html\" title=\"Hunting and Eating Ducks\">Ducks, ducks, ducks, ducks, ducks\u003c/a>. They taste the best. We hunt primarily in the Sacramento Valley, where the ducks get fat all winter on the rice that remains in harvested fields, and fat is flavor. My favorite way to cook them is taking a dressed whole bird, salting it, browning it in duck fat, roasting it until the meat in the breast reaches 135 degrees, tenting it in foil for five minutes, then digging in. It’s eyes-rolling-back-in-your-head good.\u003c/p>\n\u003cp>They’re also fun to hunt because they’re challenging. They have a thousand ways to thwart me, which makes me laugh at myself. Ruddy ducks are some of the best at that. For duck hunting, I hide in clumps of cattails and lure ducks in range with decoys and duck calls. We’ll see ruddies barreling in from a quarter mile away, and they’re so fast that they’re almost impossible to shoot. They’ll fly low over the water, then lift just a little bit to zoom over us, often close enough for us to grab them. I’ve watched ruddies fly just a foot over my hunting partner’s head, or even \u003cem>between\u003c/em> my hunting partner and me. I’m pretty sure they have a sense of humor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\" alt=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" title=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kung Pao Pheasant.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you think your diet has improved since you started eating wild game/fowl?\u003c/strong>\u003c/p>\n\u003cp>Absolutely! I eat a more varied diet than I used to, not sticking to the chicken-pork-beef diet of most meat eaters. We eat rabbit, hare, dove, pigeon, snipe, squirrel, turkey, duck, goose, pig, deer, bear, elk and antelope. All of those animals taste different from one another, and even within each species, there are flavor differences rooted in each animal’s particular diet. Beyond that, I eat more \u003cem>parts\u003c/em> of animals, including livers, hearts and gizzards, which can bring different nutrients to the table. (Literally!)\u003c/p>\n\u003cp>Also, I’m not ingesting all the hormones and antibiotics that go into the meats most meat-eaters consume. I can’t say the meat we eat is totally organic, because animals we hunt definitely feast at least in part in agricultural fields where pesticides and herbicides may have been used. But I suspect the meat we eat is far less polluted than what’s available in most stores.\u003c/p>\n\u003cp>And here’s a fun fact: My exercise regimen has gone out the window in the past five years (related to other factors in my life, not hunting), and I’ve abandoned the hideous low-fat diet I used to follow. I eat as much fat as I want, particularly duck fat, which we render during duck season and use to flavor foods year-round. But my cholesterol tests are nothing short of amazing -- the numbers are always in the “unusually good” range.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\" alt=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" title=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-32540\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Blue Camas Bulbs.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why do you chronicle your experiences on your blog, NorCal Cazadora?\u003c/strong>\u003c/p>\n\u003cp>I started the blog on a lark --– I was looking for a platform for teaching my students a little HTML (I’m a journalism lecturer at Sacramento State), and I found Blogger so easy to use that I thought, “Hey, I can do this!”\u003c/p>\n\u003cp>At first I thought no one would read it. I mean, what hunter would look to a total newbie for advice or information? But I quickly found out that seasoned hunters really enjoyed reliving the experiences of a beginner through me. And people who were interested in taking up hunting – \u003ca href=\"http://norcalcazadora.blogspot.com/2009/02/swamp-witches-my-sistahs-in-mississippi.html\" title=\"Mississippi Huntresses\">particularly women\u003c/a> -- enjoyed having a role model who made them feel like they could do it too.\u003c/p>\n\u003cp>The basic story-telling on my blog very quickly evolved into a great ongoing conversation with my readers about why we hunt, and what \u003ca href=\"http://norcalcazadora.blogspot.com/p/my-hunting-ethics.html\">ethical rules\u003c/a> we should follow. I didn’t grow up hunting, so I’ve had to find my own way. It’s my readers who have helped me do that, and I am so grateful for this extended community I’ve found.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\" alt=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" title=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32539\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wild Boar Liver Creme Caramel.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What advice would you give to women who want to try hunting, but are unsure, intimidated, or any number of other feelings that might keep them from picking up a gun? \u003c/strong>\u003c/p>\n\u003cp>Let’s take these one at a time:\u003c/p>\n\u003cp>Fear of guns? I get that. But a gun is a tool, like a kitchen knife. You can cause tremendous harm with it if you’re careless, but there are rules that keep us safe with them, \u003cem>when we follow those rules\u003c/em>. A huge part of learning to hunt is learning gun safety, so you can’t start hunting without learning those rules. A key one is always knowing where the muzzle of your gun is pointed, and making sure it’s not pointed at a human. I’ve had new hunters accidentally hit the trigger of their guns twice in the past few years, and the fact that their muzzle was pointed in a safe direction meant that the mishap, while disconcerting, was not harmful. \u003c/p>\n\u003cp>Intimidated? A lot of women worry about looking stupid shooting or hunting around more experienced people, particularly around men. For them, there are lots of programs where they can learn to shoot, take their hunter education course and even go on their \u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/womens-hunting-and-shooting-events.html\" title=\"Women's Hunting and Shooting Events\">first hunt in women-only groups\u003c/a>. \u003ca href=\"http://www.calwaterfowl.org/\" title=\"California Waterfowl\">California Waterfowl\u003c/a> does a ton of programs like that. I work with Cal Waterfowl on one held each September in which women do hunter ed, shooting instruction and a first hunt in one weekend -- a process that took me six weeks when I first started. It’s worth noting that Cal Waterfowl also has programs to help adult men, who can be equally intimidated, possibly even more so, because as men, they’re expected to be comfortable around firearms.\u003c/p>\n\u003cp>Unsure? This is the most important one. Can I kill? Can I gut an animal? Many women I meet say, “Oh, I couldn’t do that,” and I tell them they’d be very surprised about what they can do. That said, hunting \u003cem>isn’t\u003c/em> for everyone. I strongly recommend that women (or men, for that matter) go along on a hunt before deciding to commit to hunting. They’re either going to hate it or they’re going to feel that electricity that I felt when I went along on a hunt -- the feeling that told me \u003cem>I must do this\u003c/em>. If it’s not for you, that’s fine. You don’t have to apologize for it. There are other ways to acquire meat that’s been raised outside of the factory farms that many of us find so repugnant. And frankly, going vegetarian is an option too, if you really find the killing that upsetting. \u003c/p>\n\u003cp>One obstacle you don’t mention is money. Hunting isn’t cheap. Licenses, stamps and tags are expensive. Guns are expensive. Ammunition is expensive. Guides are expensive (you don’t have to hunt with them, but you’ll learn faster if you start with them). Gas is expensive, and unless you live in a place where you can step outside your back door and hunt, you’re going to have to drive to your hunting spots.\u003c/p>\n\u003cp>I won’t lie: The meat we eat in our house costs more than the meat we would buy at the store. It’s worth it to us because the meat is so good, and the experience adds so much to our lives. The upside is that we can take pride in the fact that the taxes and fees we pay on equipment, the hunting license fees and the public land use fees go \u003cem>directly\u003c/em> into supporting habitat, not just for the animals we hunt, but for \u003cem>all\u003c/em> the animals in those ecosystems. It isn’t a stretch in any way to say that the tremendous rebound we’ve seen in many wild animal populations is due to the contributions of hunters, not something achieved in spite of us. Urban and suburban land development takes habitat away; hunters give land back.\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://science.kqed.org/quest/video/hog-wild/\">Hog Wild\u003c/a>\u003cbr>\nVideo on Jul 14, 2009 by \u003ca href=\"http://science.kqed.org/quest/author/chris-bauer/\">Chris Bauer\u003c/a> from QUEST Northern California\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Cyclist Chef: A Look Inside Spencer's Pantry",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\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/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\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/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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