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"bio": "\u003ca href=\"http://www.berkeleyside.com/nosh/\">NOSH\u003c/a> covers all the hot news and scrumptious food-related stories in the East Bay. NOSH provides the buzz on new restaurants and bars, the chefs, the pioneers, the artisans, the food reformers and all things delicious in Berkeley, Oakland, Alameda and the surrounding area. NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.",
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"disqusTitle": "Where to Find Marvelous Macarons in the East Bay",
"title": "Where to Find Marvelous Macarons in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "100384 http://ww2.kqed.org/bayareabites/?p=100384",
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"excerpt": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
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"description": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Millet the Next Super Grain?",
"title": "Is Millet the Next Super Grain?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When scientists Amrita Hazra and Patricia Bubner arrived in Berkeley, California a few years back to do post-doctoral science at the University of California, they bonded over what they saw as an alarming lack of diversity in the American diet.\u003c/p>\n\u003cp>For one, Hazra, from India, and Bubner, from Austria, had both grown up eating many more diverse grains than they could find in the States. And they both had a fondness for \u003ca href=\"https://en.wikipedia.org/wiki/Millet\">millet\u003c/a>; Hazra likes to add it to soups, to give texture, while Bubner makes patties with it, or \u003ca href=\"http://themilletproject.org/recipes/desserts-and-bakery/sweet-millet-with-apples-and-honey/\">cooks it in milk like porridge\u003c/a> and adds apples and honey. But, Hazra was disappointed to learn that the variety of millets consumed in India are not available here, and they found that most Americans hardly ate it at all.\u003c/p>\n\u003cfigure id=\"attachment_101512\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet1.jpg\" alt=\"Millet Project team members Amrita Hazra (left) and Gavin Abreu (right)\" width=\"924\" height=\"614\" class=\"size-full wp-image-101512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Millet Project team members Amrita Hazra (left) and Gavin Abreu (right) \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While millet is grown and consumed in vast quantities in places like Africa, India, and parts of Europe, the ancient grain is much less popular here. In fact, it is mostly marketed for bird seed rather than for human consumption.\u003c/p>\n\u003cp>Millet is the term for a group of small seeded grasses. If you’ve ever cooked Proso millet, the variety available here, you know that it is yellow in color, and looks like a small bead when raw. Cooked in water or broth, it becomes fluffy in texture, with a slightly nutty taste. As with many grains though, it doesn’t have much flavor at all, and is mostly used as a vehicle to soak up whatever sauce you serve it with.\u003c/p>\n\u003cp>Earlier this year, Hazra and Bubner joined forces with Gavin Abreu, a student at U.C. Berkeley’s Haas School of Business, who had launched several food businesses in his native Mexico City, to create what they call \u003ca href=\"http://themilletproject.org/\">The Millet Project\u003c/a>. The project is geared toward, “rediscovering the traditions of cultivating millets and further reintroducing them into our diet.” The group applied for and was given seed funding from the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, which awards grants with the aim of diversifying the local food system. A third researcher, Pedro Gonçalves, who was interested in the grain’s sustainable properties, later joined the team.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They received $24,000 to fund one year of research, and are looking for funding sources to continue the working. While they have no plans to start an organization or non-profit, and it isn’t tied into any kind of degree program, Bubner said, “we do this because we are genuinely interested in it and want to contribute to a change in the current food system.”\u003c/p>\n\u003cp>Why are these researchers so excited about millet? For starters, it’s a nutritional powerhouse. While its levels of antioxidants, iron, protein, calcium, and B vitamins vary from variety to variety, like quinoa, it has higher levels of protein and micronutrients than corn or rice. It’s also gluten-free. But the team doesn’t want millet to be marketed specifically as a gluten-free food, because, as Hazra puts it, “everyone should eat it.”\u003c/p>\n\u003cp>Furthermore, she said, “Millets have a \u003ca href=\"http://www.fao.org/docrep/T0818E/T0818E0b.htm#Continue\">balanced nutritional profile\u003c/a>,” meaning they have fewer carbohydrates and more protein and fiber than common grains like rice, wheat, and corn.\u003c/p>\n\u003cp>For a grain with a nutritional profile similar to that of quinoa, millet also wins out in the budgetary department. According to Hazra, “Millet is the cheapest grain the bulk section” of her local supermarket; while organic quinoa sells there for $5.99 a pound, a pound of organic millet costs only $1.29. This is because as quinoa has grown in popularity, the price of it has increased, too. While it thrives in the harsh conditions of its native Bolivia and Peru, it must be adapted to grow elsewhere (\u003ca href=\"http://thefern.org/2014/10/quinoa-quarrel/\">something American scientists are working on\u003c/a>).\u003c/p>\n\u003cp>Lastly, millet is incredibly resilient in a variety of climates. The \u003ca href=\"http://www.cgiar.org/\">Consultative Group on International Agricultural Research\u003c/a> describes it as a crop that can be grown in the “hungry season,” meaning that it often flourishes at times when the previous year’s grain supplies are exhausted.\u003c/p>\n\u003cp>“It’s one of the only crops that will grow in very bad soil with very little water,” said Bubner, “which is why it’s grown so widely in Africa.” It also grows faster than other crops—an average of 110 days from seed to grain, said Bubner, noting that wheat takes a minimum of 140 days, and rice up to 150 days.\u003c/p>\n\u003cp>This drought-tolerant quality might be part of what has caught the eye of the Berkeley Food Institute, and others in California, where farmers are enduring an historic multi-year drought.\u003c/p>\n\u003cp>While there are 50 to 60 varieties of millet in existence, procuring seeds to grow them all would be nearly impossible, so the team is growing the four most widely available varieties at the school’s \u003ca href=\"https://gilltractfarm.wordpress.com/\">Gill Tract Community Farm\u003c/a>, an urban farm that is open to the community and gives researchers a place to experiment.\u003c/p>\n\u003cp>In addition to Proso, the researchers are growing Japanese Barnyard millet, “a beautiful variety that has thick husks but might be difficult to hull,” said Hazra; Pearl millet, the variety most commonly grown in India; and Foxtail millet, also called German millet. (Teff, the grain used to make the Ethiopian flatbread injera, is also a form of millet.)\u003c/p>\n\u003cp>The \u003ca href=\"http://farmermai.com/\">Millet\u003c/a> Project is also working with six California farmers—some of whom are already food activists in their own right, like Doug Mosel of the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a> and Mai Nguyen of Ca Phao Farm—north of the Bay Area. Many of the farmers are excited to be growing millet for the first time, with seed provided through the grant. “We can see how it fares in different regions and soils in Northern California, so we can learn what conditions it likes best,” said Bubner.\u003c/p>\n\u003cfigure id=\"attachment_101511\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet3.jpg\" alt=\"Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption).\" width=\"924\" height=\"614\" class=\"size-full wp-image-101511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption). \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the researchers have also gotten a crash course in farming, as they are tending to their own crops at the Gill Tract Farm, and have travelled to the other farms to help out. And even Bubner’s mother was drafted to join in, since she visited her daughter during planting time. “I told her she had it coming, since she’s the one who first introduced me to millet,” said Bubner.\u003c/p>\n\u003cp>On top of cultivating these unsung varieties, The Millet Project also recently held an exhibit extolling the virtues of the grain. They invited visitors to try foods like bread, crackers, and sausage made with millet, and gluten-free beer brewed from the grain. The hope is to pique the interest of eaters looking to expand their diets and eat more whole grains, and to help increase consumer demand, which could result in more millet grown and consumed in the U.S. in the not-too-distant future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking like the millet evangelist she is, Bubner recalled a recent visit to an agricultural area of Northern California where it was hot, dry, and all she saw was rice fields and almond trees, two crops known to rely heavily on irrigation. “I thought ‘Are you sure that’s a good idea?’ That could be millet,” she said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When scientists Amrita Hazra and Patricia Bubner arrived in Berkeley, California a few years back to do post-doctoral science at the University of California, they bonded over what they saw as an alarming lack of diversity in the American diet.\u003c/p>\n\u003cp>For one, Hazra, from India, and Bubner, from Austria, had both grown up eating many more diverse grains than they could find in the States. And they both had a fondness for \u003ca href=\"https://en.wikipedia.org/wiki/Millet\">millet\u003c/a>; Hazra likes to add it to soups, to give texture, while Bubner makes patties with it, or \u003ca href=\"http://themilletproject.org/recipes/desserts-and-bakery/sweet-millet-with-apples-and-honey/\">cooks it in milk like porridge\u003c/a> and adds apples and honey. But, Hazra was disappointed to learn that the variety of millets consumed in India are not available here, and they found that most Americans hardly ate it at all.\u003c/p>\n\u003cfigure id=\"attachment_101512\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet1.jpg\" alt=\"Millet Project team members Amrita Hazra (left) and Gavin Abreu (right)\" width=\"924\" height=\"614\" class=\"size-full wp-image-101512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet1-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Millet Project team members Amrita Hazra (left) and Gavin Abreu (right) \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While millet is grown and consumed in vast quantities in places like Africa, India, and parts of Europe, the ancient grain is much less popular here. In fact, it is mostly marketed for bird seed rather than for human consumption.\u003c/p>\n\u003cp>Millet is the term for a group of small seeded grasses. If you’ve ever cooked Proso millet, the variety available here, you know that it is yellow in color, and looks like a small bead when raw. Cooked in water or broth, it becomes fluffy in texture, with a slightly nutty taste. As with many grains though, it doesn’t have much flavor at all, and is mostly used as a vehicle to soak up whatever sauce you serve it with.\u003c/p>\n\u003cp>Earlier this year, Hazra and Bubner joined forces with Gavin Abreu, a student at U.C. Berkeley’s Haas School of Business, who had launched several food businesses in his native Mexico City, to create what they call \u003ca href=\"http://themilletproject.org/\">The Millet Project\u003c/a>. The project is geared toward, “rediscovering the traditions of cultivating millets and further reintroducing them into our diet.” The group applied for and was given seed funding from the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, which awards grants with the aim of diversifying the local food system. A third researcher, Pedro Gonçalves, who was interested in the grain’s sustainable properties, later joined the team.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They received $24,000 to fund one year of research, and are looking for funding sources to continue the working. While they have no plans to start an organization or non-profit, and it isn’t tied into any kind of degree program, Bubner said, “we do this because we are genuinely interested in it and want to contribute to a change in the current food system.”\u003c/p>\n\u003cp>Why are these researchers so excited about millet? For starters, it’s a nutritional powerhouse. While its levels of antioxidants, iron, protein, calcium, and B vitamins vary from variety to variety, like quinoa, it has higher levels of protein and micronutrients than corn or rice. It’s also gluten-free. But the team doesn’t want millet to be marketed specifically as a gluten-free food, because, as Hazra puts it, “everyone should eat it.”\u003c/p>\n\u003cp>Furthermore, she said, “Millets have a \u003ca href=\"http://www.fao.org/docrep/T0818E/T0818E0b.htm#Continue\">balanced nutritional profile\u003c/a>,” meaning they have fewer carbohydrates and more protein and fiber than common grains like rice, wheat, and corn.\u003c/p>\n\u003cp>For a grain with a nutritional profile similar to that of quinoa, millet also wins out in the budgetary department. According to Hazra, “Millet is the cheapest grain the bulk section” of her local supermarket; while organic quinoa sells there for $5.99 a pound, a pound of organic millet costs only $1.29. This is because as quinoa has grown in popularity, the price of it has increased, too. While it thrives in the harsh conditions of its native Bolivia and Peru, it must be adapted to grow elsewhere (\u003ca href=\"http://thefern.org/2014/10/quinoa-quarrel/\">something American scientists are working on\u003c/a>).\u003c/p>\n\u003cp>Lastly, millet is incredibly resilient in a variety of climates. The \u003ca href=\"http://www.cgiar.org/\">Consultative Group on International Agricultural Research\u003c/a> describes it as a crop that can be grown in the “hungry season,” meaning that it often flourishes at times when the previous year’s grain supplies are exhausted.\u003c/p>\n\u003cp>“It’s one of the only crops that will grow in very bad soil with very little water,” said Bubner, “which is why it’s grown so widely in Africa.” It also grows faster than other crops—an average of 110 days from seed to grain, said Bubner, noting that wheat takes a minimum of 140 days, and rice up to 150 days.\u003c/p>\n\u003cp>This drought-tolerant quality might be part of what has caught the eye of the Berkeley Food Institute, and others in California, where farmers are enduring an historic multi-year drought.\u003c/p>\n\u003cp>While there are 50 to 60 varieties of millet in existence, procuring seeds to grow them all would be nearly impossible, so the team is growing the four most widely available varieties at the school’s \u003ca href=\"https://gilltractfarm.wordpress.com/\">Gill Tract Community Farm\u003c/a>, an urban farm that is open to the community and gives researchers a place to experiment.\u003c/p>\n\u003cp>In addition to Proso, the researchers are growing Japanese Barnyard millet, “a beautiful variety that has thick husks but might be difficult to hull,” said Hazra; Pearl millet, the variety most commonly grown in India; and Foxtail millet, also called German millet. (Teff, the grain used to make the Ethiopian flatbread injera, is also a form of millet.)\u003c/p>\n\u003cp>The \u003ca href=\"http://farmermai.com/\">Millet\u003c/a> Project is also working with six California farmers—some of whom are already food activists in their own right, like Doug Mosel of the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a> and Mai Nguyen of Ca Phao Farm—north of the Bay Area. Many of the farmers are excited to be growing millet for the first time, with seed provided through the grant. “We can see how it fares in different regions and soils in Northern California, so we can learn what conditions it likes best,” said Bubner.\u003c/p>\n\u003cfigure id=\"attachment_101511\" class=\"wp-caption aligncenter\" style=\"max-width: 924px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/millet3.jpg\" alt=\"Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption).\" width=\"924\" height=\"614\" class=\"size-full wp-image-101511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3.jpg 924w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/millet3-800x532.jpg 800w\" sizes=\"(max-width: 924px) 100vw, 924px\">\u003cfigcaption class=\"wp-caption-text\">Four types of millet seeds (for planting) and hulled millet and millet meal (for consumption). \u003ccite>(Raquel Moreira)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the researchers have also gotten a crash course in farming, as they are tending to their own crops at the Gill Tract Farm, and have travelled to the other farms to help out. And even Bubner’s mother was drafted to join in, since she visited her daughter during planting time. “I told her she had it coming, since she’s the one who first introduced me to millet,” said Bubner.\u003c/p>\n\u003cp>On top of cultivating these unsung varieties, The Millet Project also recently held an exhibit extolling the virtues of the grain. They invited visitors to try foods like bread, crackers, and sausage made with millet, and gluten-free beer brewed from the grain. The hope is to pique the interest of eaters looking to expand their diets and eat more whole grains, and to help increase consumer demand, which could result in more millet grown and consumed in the U.S. in the not-too-distant future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking like the millet evangelist she is, Bubner recalled a recent visit to an agricultural area of Northern California where it was hot, dry, and all she saw was rice fields and almond trees, two crops known to rely heavily on irrigation. “I thought ‘Are you sure that’s a good idea?’ That could be millet,” she said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
"title": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Fantastic French Croissants in the East Bay",
"title": "5 Bites: Fantastic French Croissants in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>[contextly_sidebar id=\"VZLjVYJi5VTNDPovHeyWeFCSMz0Hxn70\"]\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n",
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"excerpt": "Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"title": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100737,100739,100738\"]\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100734,100735,100736\"]\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100733,100732\"]\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100731,100729,100730\"]\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100728,100727\"]\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\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://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\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://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 12 Great Butcher Shops",
"title": "Bay Area Bites Guide to 12 Great Butcher Shops",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Whole animal butchery has gotten popular in recent years as part of our growing attention to what constitutes sustainable food systems. That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100151,100152,100153,100156,100154,100155,100157\"]\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100160,100165,100161,100162,100163,100164,100166\"]\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100167,100171,100168,100169,100172,100170\"]\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100175,100176,100177,100179,100178,100180\"]\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100307,100303,100301,100302,100304,100305,100306\"]\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100186,100181,100187,100182,100183,100184,100185\"]\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100189,100190,100194,100191,100192,100195,100193,100196\"]\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100202,100203,100204,100206,100207,100208,100205\"]\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100315,100343,100347,100344,100345,100346\"]\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100308,100309,100311,100312,100313,100314,100310\"]\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100211,100216,100214,100212,100213,100215,100217\"]\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100272,100273,100275,100274,100278,100276,100277\"]\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n",
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"excerpt": "The number of high-end butchers has grown exponentially in the last few years. Here are a few classic shops around the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whole animal butchery has gotten popular in recent years as part of our growing attention to what constitutes sustainable food systems. That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \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://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\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://www.yelp.com/biz/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"title": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"excerpt": "Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.",
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"description": "Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
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"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Bay Area Chefs Wanted for 'Healthy Corner Store Chef Challenge'",
"title": "Local Bay Area Chefs Wanted for 'Healthy Corner Store Chef Challenge'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_100541\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-100541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner1-final.jpg\" alt=\"Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iron Chef it isn’t. But some Bay Area chefs are currently in their kitchens, trying to come up with a healthy wrap, bowl or sandwich that can not only tickle the taste buds, but can be easily made with limited kitchens and bought for around $5.\u003c/p>\n\u003cp>It’s called the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">Healthy Corner Store Chef Challenge\u003c/a>, and rather than at Kitchen Stadium, it will be happening at Oakland’s Humanist Hall on \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">October 5\u003c/a>.\u003c/p>\n\u003cp>The competition is being put on by the \u003ca href=\"http://www.hopecollaborative.net\" target=\"_blank\">HOPE Collaborative\u003c/a>, (HOPE stands for Health for Oakland's People and Environment) a grassroots network of public agencies, community professionals and Oakland residents who are trying to bring healthier food options to so-called “food deserts,” or low-income neighborhoods in Oakland without easy access to healthy and nutritious food, like fresh produce.\u003c/p>\n\u003cp>Founded in 2007, HOPE was established by invitation by the \u003ca href=\"https://www.wkkf.org/what-we-do/healthy-kids/food-and-community\" target=\"_blank\">W.K. Kellogg Foundation’s Food and Fitness Collaborative Initiative\u003c/a>.\u003c/p>\n\u003cp>While HOPE has numerous projects in the food and environmental justice arena, one success story has been the \u003ca href=\"http://www.hopecollaborative.net/our-work/food-systems/healthy-corner-store-project/\" target=\"_blank\">Healthy Corner Store Project.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When residents of West and East Oakland complained about a lack of quality food within walking distance, HOPE surveyed 80 business owners to find out where there might be interest, and identified which neighborhood stores would be a good fit for the program.\u003c/p>\n\u003cp>While some of the stores have already added or expanded their fresh produce section, “these local markets see the most need for a deli and prepared foods section with healthy food in their stores, but they don’t have the know-how or resources to implement that,” said Sabrina Wu, HOPE’s Project Director.\u003c/p>\n\u003cfigure id=\"attachment_100542\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-100542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner2-final.jpg\" alt=\"Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final-400x300.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>HOPE has already worked with some local chefs to develop recipes, and they’ve worked with architects to help design expansions of the stores. They’ve connected stores with grants and funding sources, and consulted with store owners on everything from regulations that must be followed when selling fresh produce, to how to track sales and how the stores’ bottom line is affected by the changes made.\u003c/p>\n\u003cp>“We’ve connected each store with an organization to provide on the ground grassroots support,” said Wu, but “we are also encouraging people to support the store, because the store owners will only maintain these changes over time if people are buying the product, and ultimately, we want these stores to be able to transition to a healthier business model and better serve the community.”\u003c/p>\n\u003cp>The program draws from the best practices of similar healthy retail programs around the country that are in existence or have been in the past, Wu said.\u003c/p>\n\u003cp>For the October 5 event, the goal is to raise broader public awareness and support of the Healthy Corner Store Project, but also to “leverage the amazing foodie and restaurant community here in the Bay Area to better support food access for low income people,” said Wu, adding “We’d like to engage as many Oakland residents as possible in our work.”\u003c/p>\n\u003cfigure id=\"attachment_100543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner3-1920.jpg\" alt=\"Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A broad call went out to chefs – both beginning and more experienced restaurant chefs – to create a dish that costs around $5 that is both delicious and nutritious. Furthermore, it must be able to be made in a limited kitchen, which, for example, doesn’t have a kitchen hood, since that is not something a corner store has.\u003c/p>\n\u003cul>Chefs can enter in one or more of the five categories, which include:\n\u003cli>sandwich, wrap or Panini\u003c/li>\n\u003cli>side or main salad\u003c/li>\n\u003cli>smoothie or juice\u003c/li>\n\u003cli>soup or stew\u003c/li>\n\u003cli>rice or noodle bowl\u003c/li>\n\u003c/ul>\n\u003cp>The HOPE Collaborative has assembled some experts in the field to serve on a judging panel, but those in attendance will also be able to taste each entry and vote on their favorite as well. While an audience favorite will be announced that night, the judges panel will be “rating them with a different lens,\" said Wu. Of course the nutritional profile is paramount, but the judges “will be looking at how feasible it is to replicate it in a corner store, and how culturally appropriate it may be for the population that lives there, and whether the recipe price point is reasonable within those markets. All of those things will be looked at rather than just taste.”\u003c/p>\n\u003cp>They figured out the space has room for about 20 chefs to compete, so all who enter may not be chosen. Those chefs who do compete may have their recipe included in a future cookbook put out by the HOPE Collaborative.\u003c/p>\n\u003cp>The event will be emceed by \u003ca href=\"http://charliehallowell.com\" target=\"_blank\">Chef Charlie Hallowell\u003c/a>, owner of Oakland restaurants \u003ca href=\"http://www.pizzaiolooakland.com\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com\" target=\"_blank\">Boot & Shoe Service \u003c/a>and \u003ca href=\"http://penroseoakland.com\" target=\"_blank\">Penrose\u003c/a>, and a DJ will be spinning as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chefs can submit entries until 5 p.m. on September 30. The Chef Challenge Event is at 5 p.m. on Monday, October 5 at the Humanist Hall, 390 27\u003csup>th\u003c/sup> Street, Oakland. Chefs can receive a $50 stipend to buy food, and must prepare over 100 sample tastes for the crowd.\u003c/p>\n\u003cul>\n\u003cli>Get the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">\u003cstrong>Contest guidelines\u003c/strong>\u003c/a> on the Hope Collaborative website.\u003c/li>\n\u003cli>Get \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">\u003cstrong>tickets and information\u003c/strong>\u003c/a> about the October 5 \u003cstrong>Healthy Corner Store Chef Challenge\u003c/strong> on the event Facebook page.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Local chefs are invited to go head-to-head to come up with a healthy and delicious meal for around $5 that can be sold at a corner market in a contest called the Healthy Corner Store Chef Challenge, sponsored by Oakland's HOPE Collective.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_100541\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-100541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner1-final.jpg\" alt=\"Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project.\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner1-final-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Youth volunteers with the HOPE Collaborative lead a taste test at a West Oakland corner store in the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iron Chef it isn’t. But some Bay Area chefs are currently in their kitchens, trying to come up with a healthy wrap, bowl or sandwich that can not only tickle the taste buds, but can be easily made with limited kitchens and bought for around $5.\u003c/p>\n\u003cp>It’s called the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">Healthy Corner Store Chef Challenge\u003c/a>, and rather than at Kitchen Stadium, it will be happening at Oakland’s Humanist Hall on \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">October 5\u003c/a>.\u003c/p>\n\u003cp>The competition is being put on by the \u003ca href=\"http://www.hopecollaborative.net\" target=\"_blank\">HOPE Collaborative\u003c/a>, (HOPE stands for Health for Oakland's People and Environment) a grassroots network of public agencies, community professionals and Oakland residents who are trying to bring healthier food options to so-called “food deserts,” or low-income neighborhoods in Oakland without easy access to healthy and nutritious food, like fresh produce.\u003c/p>\n\u003cp>Founded in 2007, HOPE was established by invitation by the \u003ca href=\"https://www.wkkf.org/what-we-do/healthy-kids/food-and-community\" target=\"_blank\">W.K. Kellogg Foundation’s Food and Fitness Collaborative Initiative\u003c/a>.\u003c/p>\n\u003cp>While HOPE has numerous projects in the food and environmental justice arena, one success story has been the \u003ca href=\"http://www.hopecollaborative.net/our-work/food-systems/healthy-corner-store-project/\" target=\"_blank\">Healthy Corner Store Project.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When residents of West and East Oakland complained about a lack of quality food within walking distance, HOPE surveyed 80 business owners to find out where there might be interest, and identified which neighborhood stores would be a good fit for the program.\u003c/p>\n\u003cp>While some of the stores have already added or expanded their fresh produce section, “these local markets see the most need for a deli and prepared foods section with healthy food in their stores, but they don’t have the know-how or resources to implement that,” said Sabrina Wu, HOPE’s Project Director.\u003c/p>\n\u003cfigure id=\"attachment_100542\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-100542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner2-final.jpg\" alt=\"Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner2-final-400x300.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fresh, local, organic produce is now stocked at the Three Amigos Market in East Oakland as part of the Healthy Corner Store Project. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>HOPE has already worked with some local chefs to develop recipes, and they’ve worked with architects to help design expansions of the stores. They’ve connected stores with grants and funding sources, and consulted with store owners on everything from regulations that must be followed when selling fresh produce, to how to track sales and how the stores’ bottom line is affected by the changes made.\u003c/p>\n\u003cp>“We’ve connected each store with an organization to provide on the ground grassroots support,” said Wu, but “we are also encouraging people to support the store, because the store owners will only maintain these changes over time if people are buying the product, and ultimately, we want these stores to be able to transition to a healthier business model and better serve the community.”\u003c/p>\n\u003cp>The program draws from the best practices of similar healthy retail programs around the country that are in existence or have been in the past, Wu said.\u003c/p>\n\u003cp>For the October 5 event, the goal is to raise broader public awareness and support of the Healthy Corner Store Project, but also to “leverage the amazing foodie and restaurant community here in the Bay Area to better support food access for low income people,” said Wu, adding “We’d like to engage as many Oakland residents as possible in our work.”\u003c/p>\n\u003cfigure id=\"attachment_100543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/corner3-1920.jpg\" alt=\"Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/corner3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paula Beal, HOPE Healthy Corner Store Leader, has been helping out with the transition of Sunbeam Market in West Oakland. \u003ccite>(Photo courtesy of HOPE Collaborative)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A broad call went out to chefs – both beginning and more experienced restaurant chefs – to create a dish that costs around $5 that is both delicious and nutritious. Furthermore, it must be able to be made in a limited kitchen, which, for example, doesn’t have a kitchen hood, since that is not something a corner store has.\u003c/p>\n\u003cul>Chefs can enter in one or more of the five categories, which include:\n\u003cli>sandwich, wrap or Panini\u003c/li>\n\u003cli>side or main salad\u003c/li>\n\u003cli>smoothie or juice\u003c/li>\n\u003cli>soup or stew\u003c/li>\n\u003cli>rice or noodle bowl\u003c/li>\n\u003c/ul>\n\u003cp>The HOPE Collaborative has assembled some experts in the field to serve on a judging panel, but those in attendance will also be able to taste each entry and vote on their favorite as well. While an audience favorite will be announced that night, the judges panel will be “rating them with a different lens,\" said Wu. Of course the nutritional profile is paramount, but the judges “will be looking at how feasible it is to replicate it in a corner store, and how culturally appropriate it may be for the population that lives there, and whether the recipe price point is reasonable within those markets. All of those things will be looked at rather than just taste.”\u003c/p>\n\u003cp>They figured out the space has room for about 20 chefs to compete, so all who enter may not be chosen. Those chefs who do compete may have their recipe included in a future cookbook put out by the HOPE Collaborative.\u003c/p>\n\u003cp>The event will be emceed by \u003ca href=\"http://charliehallowell.com\" target=\"_blank\">Chef Charlie Hallowell\u003c/a>, owner of Oakland restaurants \u003ca href=\"http://www.pizzaiolooakland.com\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com\" target=\"_blank\">Boot & Shoe Service \u003c/a>and \u003ca href=\"http://penroseoakland.com\" target=\"_blank\">Penrose\u003c/a>, and a DJ will be spinning as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chefs can submit entries until 5 p.m. on September 30. The Chef Challenge Event is at 5 p.m. on Monday, October 5 at the Humanist Hall, 390 27\u003csup>th\u003c/sup> Street, Oakland. Chefs can receive a $50 stipend to buy food, and must prepare over 100 sample tastes for the crowd.\u003c/p>\n\u003cul>\n\u003cli>Get the \u003ca href=\"http://www.hopecollaborative.net/wp-content/uploads/2015/08/HOPEChefChallengeGuidelines_Final.pdf\" target=\"_blank\">\u003cstrong>Contest guidelines\u003c/strong>\u003c/a> on the Hope Collaborative website.\u003c/li>\n\u003cli>Get \u003ca href=\"https://www.facebook.com/events/891133840980371/\" target=\"_blank\">\u003cstrong>tickets and information\u003c/strong>\u003c/a> about the October 5 \u003cstrong>Healthy Corner Store Chef Challenge\u003c/strong> on the event Facebook page.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"title": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/XaMo7qN-OMg\u003c/p>\n\n",
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"excerpt": "A Latina woman faces racism and sexism in her quest to become a sushi chef in this indie feature film made by Oakland filmmaker Anthony Lucero playing at theaters near you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XaMo7qN-OMg'\n title='//www.youtube.com/embed/XaMo7qN-OMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Adamah to Break Ground on New Farm in West Berkeley",
"title": "Urban Adamah to Break Ground on New Farm in West Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>By \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/09/11/urban-adamah-breaks-ground-on-west-berkeley-farm/\" target=\"_blank\">NOSH\u003c/a> (9/11/15)\u003c/em>\u003c/p>\n\u003cp>A sustainable agriculture organization with plans for an ambitious urban farm, and a training program for the next generation of farmers, is slated to break ground over the next few days on a project set to cover more than 2 acres of vacant land in \u003ca href=\"http://www.berkeleyside.com/tag/west-berkeley/\">West Berkeley\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/tag/urban-adamah/\">Urban Adamah\u003c/a>, which means “city and earth,” received new permits from Berkeley’s zoning board Thursday night to expand the scope of the project by adding permanent cabins for school groups and other visitors, worker housing and a café to the project site at 1151 Sixth St. The farm is set to be open to the public weekdays from 9 a.m. to 5 p.m. A café and general store selling farm produce will be open daily from 7:30 a.m. to 10 p.m.\u003c/p>\n\u003cp>\u003cstrong>See the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/2015-09-10_ZAB_Staff-Report_1151-Sixth.pdf\">staff report\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/2015-09-10_ZAB_ATT3_1151-Sixth_Applicant-Statement.pdf\">applicant statement\u003c/a> for the project.\u003c/strong>\u003c/p>\n\u003cp>The organization, which is open to all but inspired by Jewish beliefs, has been operating at 1050 Parker St. since 2011. The group knew its lease there would end in 2015, and began looking in fall 2012 for property to purchase to continue and expand its work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In July 2013, \u003ca href=\"http://www.berkeleyside.com/2013/05/23/urban-adamah-buys-2-acres-in-west-berkeley/\">Urban Adamah discovered the Sixth Street\u003c/a> property, at Harrison Street on the Berkeley-Albany border, and felt it had found its home.\u003cspan id=\"more-202097\">\u003c/span>\u003c/p>\n\u003cp>“The land abuts a restored creek and forest habitat, and is located near a bike path, public parks and ball fields. We envisioned a new home on the site that would double the size of our existing space and dramatically increase our impact in the community through the expansion of our food production and educational programs,” according to the group’s website.\u003c/p>\n\u003cp>By December 2013, the group had raised the $2.2 million it needed to buy the land and secured the initial permits from the city of Berkeley to move forward on the project. It has since launched a new campaign to raise $5.1 million, of which it has raised more than half. Urban Adamah hopes to raise the rest of the money by December.\u003c/p>\n\u003cp>The organization will now set to work on infrastructure development; relocation of the Parker Street campus; and the construction of the farm and related gardens, an outdoor kitchen, “rustic retreat cabins” for up to 20, and housing for up to 16 workers in its \u003ca href=\"http://urbanadamah.org/the-fellowship/\">three-month fellowship program\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100460\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_9939-720x540.jpg\" alt=\"The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street.\" width=\"720\" height=\"540\" class=\"size-full wp-image-100460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_9939-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_9939-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street. \u003ccite>( Adam Berman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100459\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6498-720x540.jpg\" alt=\"The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street.\" width=\"720\" height=\"540\" class=\"size-full wp-image-100459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6498-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6498-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street. \u003ccite>( Adam Berman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A third campaign, yet to be launched, has a goal of another $5.7 million, to pay for a children’s garden, a farm-to-table café, an expanded administrative building, a community hall, an arts and culture center and other programmatic facilities.\u003c/p>\n\u003cp>In addition to the fellowship program, which is focused on teaching urban farming practices to its participants, Urban Adamah offers programs for local youth from schools, religious organizations and the broader community. Its mission includes providing scholarships for youth who want to participate but cannot afford it. The farm gives 90% of its food away each week through partnerships with local non-profits.\u003c/p>\n\u003cp>“T\u003cspan class=\"s1\">his is the kind of place that can restore your faith in justice and beauty,” project representative \u003ca href=\"http://www.berkeleyside.com/tag/elisa-mikiten/\">Elisa Mikiten\u003c/a> told the board, of which she was formerly a member. “T\u003c/span>\u003cspan class=\"s1\">his project is as good as they come.”\u003c/span>\u003c/p>\n\u003cp>Thursday night, Berkeley \u003ca href=\"http://www.berkeleyside.com/tag/zoning-adjustments-board/\">Zoning Adjustments Board\u003c/a> members voted in favor of the project, applauding Urban Adamah’s mission and most of its plans. They spent a significant amount of time, however, grappling with how to allow proposed housing on the site due to the existing zoning in the area.\u003c/p>\n\u003cp>Ultimately, seven members of the board voted in favor of the new permits, while \u003ca href=\"http://www.berkeleyside.com/tag/prakash-pinto/\">Chairman Prakash Pinto\u003c/a> said — despite his support for the concept — he would have to abstain from the vote because he didn’t see how the residential use could be allowed under the city code. (Commissioner Steve Donaldson was absent.)\u003c/p>\n\u003cp>The zone does allow live-work units under the code, but the proposal by Urban Adamah does not comply with the technical requirements for live-work units, which are limited to arts-and-crafts uses.\u003c/p>\n\u003cfigure id=\"attachment_100458\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/adamberman-720x480.jpg\" alt=\"Adam Berman, in 2013, stands on the boundary of the property Urban Adamah purchased on Sixth Street. Cordonices Creek is behind him.\" width=\"720\" height=\"480\" class=\"size-full wp-image-100458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/adamberman-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/adamberman-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Adam Berman, in 2013, stands on the boundary of the property Urban Adamah purchased on Sixth Street. Cordonices Creek is behind him. \u003ccite>(Frances Dinkelspiel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Urban Adamah’s founder, \u003ca href=\"http://www.berkeleyside.com/tag/adam-berman/\">Adam Berman\u003c/a>, told the zoning board that the “overwhelming” community support for the project had expanded its scope since the idea first came up.\u003c/p>\n\u003cp>“W\u003cspan class=\"s1\">hen I started this project five years ago, never in a million years did I think I would be asking to do this,” he said. Berman said Urban Adamah is committed to both “growing food and giving it to people,” and training new farmers and leaders in urban agriculture. Many of the participants in the organization’s fellowship program stay in the Bay Area after coming to Urban Adamah to learn the skills they need, he added.\u003c/span>\u003c/p>\n\u003cp>Commissioners debated some of the application’s finer points, related to Urban Adamah’s plans for events throughout the year — including seven of which, linked to Jewish holidays, are expected to draw up to 200 people and include amplified sound — its parking proposal and housing for fellows.\u003c/p>\n\u003cp>Two neighbors questioned whether bringing that many people to the block would \u003ca href=\"http://www.berkeleyside.com/wp-content/uploads/2015/09/2015-09-10-_ZAB_Supplemental-Item_1151-Sixth.pdf\">put too much pressure on the area\u003c/a>, and said they were concerned about the potential for noise and crowds. They also asked whether the amount of parking on site — 17 proposed spaces — would be enough.\u003c/p>\n\u003cp>Berman said many people, including the fellows, would not bring cars to the farm; others, such as parents dropping off children, would not stay long enough to park. Berman said he was confident there would be enough room so as to not significantly impact the surrounding neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_100461\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402.png\" alt=\"More than 25,000 people have participated in Urban Adamah’s programs, according to the organization. \" width=\"720\" height=\"402\" class=\"size-full wp-image-100461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402-400x223.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">More than 25,000 people have participated in Urban Adamah’s programs, according to the organization. \u003ccite>(Urban Adamah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the board agreed it was largely satisfied the project would be a positive addition to the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/tag/richard-christiani/\">Commissioner Richard Christiani\u003c/a> said he looked forward to seeing the farm grow on Sixth Street.\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">It’s a great way “for people to reconnect with the roots and the earth and where their food comes from,” he said, adding: “I\u003c/span>\u003cspan class=\"s1\"> think it’s really awesome that it’s happening in Berkeley.”\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">\u003ca href=\"http://www.berkeleyside.com/tag/denise-pinkston/\">Commissioner Denise Pinkston\u003c/a> said she wished the farm had existed when her children were young enough “to really participate,” recalling school field trips to Marin and Tilden’s Little Farm to learn about agriculture. \u003c/span>\u003cspan class=\"s1\">She said Berkeley is “incredibly fortunate” to have Urban Adamah as part of the community, and saw an urban farm as a “\u003c/span>\u003cspan class=\"s1\">fabulous contribution to the industrial fabric” of the neighborhood.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">Jeff Morgan, of \u003ca href=\"http://www.berkeleyside.com/tag/covenant-wines/\">Covenant Winery\u003c/a>, which opened on the 1100 block of Sixth Street \u003ca href=\"http://www.berkeleyside.com/2014/09/26/a-kosher-grape-harvest-for-covenant-winery-in-berkeley/\">about a year ago\u003c/a>, told the zoning board it was Urban Adamah’s plans that convinced him to move his operation to Berkeley. He said he had been looking at a warehouse on Sixth, thinking the building was in bad shape. The neighborhood too, looked “pretty shabby” at the time. He recalls telling his wife: “I don’t think I can work here.”\u003c/p>\n\u003cp class=\"p1\">He then took a closer look at a vacant lot across the street, paying special attention to a poster describing plans for development there.\u003c/p>\n\u003cp class=\"p1\">“It described what Urban Adamah was going to be,” Morgan said, “and it changed my whole vision for the neighborhood.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://urbanadamah.org/about-us\">Urban Adamah’s\u003c/a> capital campaign in this \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CapitalCampaignV13.pdf\">brochure\u003c/a> and \u003ca href=\"http://urbanadamah.org/about-us/capital-campaign/\">online\u003c/a>. See Urban Adamah’s \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/UrbanAdamahPresentation.pdf\">presentation for the Sept. 10 zoning board meeting\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A sustainable agriculture organization with plans for an ambitious urban farm, and a training program for the next generation of farmers, is slated to break ground on a project set to cover more than 2 acres of vacant land in West Berkeley.",
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"description": "A sustainable agriculture organization with plans for an ambitious urban farm, and a training program for the next generation of farmers, is slated to break ground on a project set to cover more than 2 acres of vacant land in West Berkeley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>By \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/09/11/urban-adamah-breaks-ground-on-west-berkeley-farm/\" target=\"_blank\">NOSH\u003c/a> (9/11/15)\u003c/em>\u003c/p>\n\u003cp>A sustainable agriculture organization with plans for an ambitious urban farm, and a training program for the next generation of farmers, is slated to break ground over the next few days on a project set to cover more than 2 acres of vacant land in \u003ca href=\"http://www.berkeleyside.com/tag/west-berkeley/\">West Berkeley\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/tag/urban-adamah/\">Urban Adamah\u003c/a>, which means “city and earth,” received new permits from Berkeley’s zoning board Thursday night to expand the scope of the project by adding permanent cabins for school groups and other visitors, worker housing and a café to the project site at 1151 Sixth St. The farm is set to be open to the public weekdays from 9 a.m. to 5 p.m. A café and general store selling farm produce will be open daily from 7:30 a.m. to 10 p.m.\u003c/p>\n\u003cp>\u003cstrong>See the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/2015-09-10_ZAB_Staff-Report_1151-Sixth.pdf\">staff report\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/2015-09-10_ZAB_ATT3_1151-Sixth_Applicant-Statement.pdf\">applicant statement\u003c/a> for the project.\u003c/strong>\u003c/p>\n\u003cp>The organization, which is open to all but inspired by Jewish beliefs, has been operating at 1050 Parker St. since 2011. The group knew its lease there would end in 2015, and began looking in fall 2012 for property to purchase to continue and expand its work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In July 2013, \u003ca href=\"http://www.berkeleyside.com/2013/05/23/urban-adamah-buys-2-acres-in-west-berkeley/\">Urban Adamah discovered the Sixth Street\u003c/a> property, at Harrison Street on the Berkeley-Albany border, and felt it had found its home.\u003cspan id=\"more-202097\">\u003c/span>\u003c/p>\n\u003cp>“The land abuts a restored creek and forest habitat, and is located near a bike path, public parks and ball fields. We envisioned a new home on the site that would double the size of our existing space and dramatically increase our impact in the community through the expansion of our food production and educational programs,” according to the group’s website.\u003c/p>\n\u003cp>By December 2013, the group had raised the $2.2 million it needed to buy the land and secured the initial permits from the city of Berkeley to move forward on the project. It has since launched a new campaign to raise $5.1 million, of which it has raised more than half. Urban Adamah hopes to raise the rest of the money by December.\u003c/p>\n\u003cp>The organization will now set to work on infrastructure development; relocation of the Parker Street campus; and the construction of the farm and related gardens, an outdoor kitchen, “rustic retreat cabins” for up to 20, and housing for up to 16 workers in its \u003ca href=\"http://urbanadamah.org/the-fellowship/\">three-month fellowship program\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100460\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_9939-720x540.jpg\" alt=\"The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street.\" width=\"720\" height=\"540\" class=\"size-full wp-image-100460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_9939-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_9939-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street. \u003ccite>( Adam Berman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100459\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_6498-720x540.jpg\" alt=\"The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street.\" width=\"720\" height=\"540\" class=\"size-full wp-image-100459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6498-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_6498-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The construction team is slated to begin work Friday, Sept. 11, or Monday on Sixth Street. \u003ccite>( Adam Berman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A third campaign, yet to be launched, has a goal of another $5.7 million, to pay for a children’s garden, a farm-to-table café, an expanded administrative building, a community hall, an arts and culture center and other programmatic facilities.\u003c/p>\n\u003cp>In addition to the fellowship program, which is focused on teaching urban farming practices to its participants, Urban Adamah offers programs for local youth from schools, religious organizations and the broader community. Its mission includes providing scholarships for youth who want to participate but cannot afford it. The farm gives 90% of its food away each week through partnerships with local non-profits.\u003c/p>\n\u003cp>“T\u003cspan class=\"s1\">his is the kind of place that can restore your faith in justice and beauty,” project representative \u003ca href=\"http://www.berkeleyside.com/tag/elisa-mikiten/\">Elisa Mikiten\u003c/a> told the board, of which she was formerly a member. “T\u003c/span>\u003cspan class=\"s1\">his project is as good as they come.”\u003c/span>\u003c/p>\n\u003cp>Thursday night, Berkeley \u003ca href=\"http://www.berkeleyside.com/tag/zoning-adjustments-board/\">Zoning Adjustments Board\u003c/a> members voted in favor of the project, applauding Urban Adamah’s mission and most of its plans. They spent a significant amount of time, however, grappling with how to allow proposed housing on the site due to the existing zoning in the area.\u003c/p>\n\u003cp>Ultimately, seven members of the board voted in favor of the new permits, while \u003ca href=\"http://www.berkeleyside.com/tag/prakash-pinto/\">Chairman Prakash Pinto\u003c/a> said — despite his support for the concept — he would have to abstain from the vote because he didn’t see how the residential use could be allowed under the city code. (Commissioner Steve Donaldson was absent.)\u003c/p>\n\u003cp>The zone does allow live-work units under the code, but the proposal by Urban Adamah does not comply with the technical requirements for live-work units, which are limited to arts-and-crafts uses.\u003c/p>\n\u003cfigure id=\"attachment_100458\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/adamberman-720x480.jpg\" alt=\"Adam Berman, in 2013, stands on the boundary of the property Urban Adamah purchased on Sixth Street. Cordonices Creek is behind him.\" width=\"720\" height=\"480\" class=\"size-full wp-image-100458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/adamberman-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/adamberman-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Adam Berman, in 2013, stands on the boundary of the property Urban Adamah purchased on Sixth Street. Cordonices Creek is behind him. \u003ccite>(Frances Dinkelspiel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Urban Adamah’s founder, \u003ca href=\"http://www.berkeleyside.com/tag/adam-berman/\">Adam Berman\u003c/a>, told the zoning board that the “overwhelming” community support for the project had expanded its scope since the idea first came up.\u003c/p>\n\u003cp>“W\u003cspan class=\"s1\">hen I started this project five years ago, never in a million years did I think I would be asking to do this,” he said. Berman said Urban Adamah is committed to both “growing food and giving it to people,” and training new farmers and leaders in urban agriculture. Many of the participants in the organization’s fellowship program stay in the Bay Area after coming to Urban Adamah to learn the skills they need, he added.\u003c/span>\u003c/p>\n\u003cp>Commissioners debated some of the application’s finer points, related to Urban Adamah’s plans for events throughout the year — including seven of which, linked to Jewish holidays, are expected to draw up to 200 people and include amplified sound — its parking proposal and housing for fellows.\u003c/p>\n\u003cp>Two neighbors questioned whether bringing that many people to the block would \u003ca href=\"http://www.berkeleyside.com/wp-content/uploads/2015/09/2015-09-10-_ZAB_Supplemental-Item_1151-Sixth.pdf\">put too much pressure on the area\u003c/a>, and said they were concerned about the potential for noise and crowds. They also asked whether the amount of parking on site — 17 proposed spaces — would be enough.\u003c/p>\n\u003cp>Berman said many people, including the fellows, would not bring cars to the farm; others, such as parents dropping off children, would not stay long enough to park. Berman said he was confident there would be enough room so as to not significantly impact the surrounding neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_100461\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402.png\" alt=\"More than 25,000 people have participated in Urban Adamah’s programs, according to the organization. \" width=\"720\" height=\"402\" class=\"size-full wp-image-100461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Screen-Shot-2015-09-11-at-10.06.14-AM-720x402-400x223.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">More than 25,000 people have participated in Urban Adamah’s programs, according to the organization. \u003ccite>(Urban Adamah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the board agreed it was largely satisfied the project would be a positive addition to the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/tag/richard-christiani/\">Commissioner Richard Christiani\u003c/a> said he looked forward to seeing the farm grow on Sixth Street.\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">It’s a great way “for people to reconnect with the roots and the earth and where their food comes from,” he said, adding: “I\u003c/span>\u003cspan class=\"s1\"> think it’s really awesome that it’s happening in Berkeley.”\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">\u003ca href=\"http://www.berkeleyside.com/tag/denise-pinkston/\">Commissioner Denise Pinkston\u003c/a> said she wished the farm had existed when her children were young enough “to really participate,” recalling school field trips to Marin and Tilden’s Little Farm to learn about agriculture. \u003c/span>\u003cspan class=\"s1\">She said Berkeley is “incredibly fortunate” to have Urban Adamah as part of the community, and saw an urban farm as a “\u003c/span>\u003cspan class=\"s1\">fabulous contribution to the industrial fabric” of the neighborhood.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">Jeff Morgan, of \u003ca href=\"http://www.berkeleyside.com/tag/covenant-wines/\">Covenant Winery\u003c/a>, which opened on the 1100 block of Sixth Street \u003ca href=\"http://www.berkeleyside.com/2014/09/26/a-kosher-grape-harvest-for-covenant-winery-in-berkeley/\">about a year ago\u003c/a>, told the zoning board it was Urban Adamah’s plans that convinced him to move his operation to Berkeley. He said he had been looking at a warehouse on Sixth, thinking the building was in bad shape. The neighborhood too, looked “pretty shabby” at the time. He recalls telling his wife: “I don’t think I can work here.”\u003c/p>\n\u003cp class=\"p1\">He then took a closer look at a vacant lot across the street, paying special attention to a poster describing plans for development there.\u003c/p>\n\u003cp class=\"p1\">“It described what Urban Adamah was going to be,” Morgan said, “and it changed my whole vision for the neighborhood.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://urbanadamah.org/about-us\">Urban Adamah’s\u003c/a> capital campaign in this \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CapitalCampaignV13.pdf\">brochure\u003c/a> and \u003ca href=\"http://urbanadamah.org/about-us/capital-campaign/\">online\u003c/a>. See Urban Adamah’s \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/UrbanAdamahPresentation.pdf\">presentation for the Sept. 10 zoning board meeting\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start",
"title": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n",
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"excerpt": "Veteran activist Elaine Brown has hatched a plan that begins with a farm, and could bring about a renaissance in an underresourced neighborhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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