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"disqusTitle": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
"title": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of restaurant workers protested Thursday in cities around the country, calling for an increase in wages to $15 an hour. Many fast-food workers make so little that they rely on public assistance to get by, even as profits at many franchises have nearly doubled in recent years. But not everyone agrees that raising the minimum wage will fix the problem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating Out for the Philippines: Restaurants Rally to Raise Funds for Haiyan Relief Efforts",
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"content": "\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\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.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste of North Berkeley Benefits Schools' Cooking & Gardening ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n",
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"excerpt": "Berkeley's public schools are dealing with dramatic cuts to its garden and cooking program. Prior to a fundraiser for the program, Sarah Henry talks with a culinary instructor about what that means for students and staff.",
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"description": "Berkeley's public schools are dealing with dramatic cuts to its garden and cooking program. Prior to a fundraiser for the program, Sarah Henry talks with a culinary instructor about what that means for students and staff.",
"title": "Taste of North Berkeley Benefits Schools' Cooking & Gardening | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\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>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tim West: Food Hackathon, Burning Man & Doritos",
"title": "Tim West: Food Hackathon, Burning Man & Doritos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>[vimeo 69940410]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n",
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"excerpt": "What is a food hackathon? It's happening November 16 and 17, and co-founder Tim West has ties to the worlds of food and technology. Find out what drives West, who is the grandson of the founder of the popular Doritos chips.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"title": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73252\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/87711682@N00/3893851377/in/photolist-6W61mz-6Wa3VE-6XjUPu-75ts6c-76TiRo-7hN36t-7oMp72-7oRfkb-7xpjYR-7S9QQp-8ee22y-8ee1gY-8eaH5K-8eaJ3k-ayaNio-9LkdS7-9JGRF2-fwpjbS-d3F1wS-fwa3tV-7ZS2fB-9bwt8h-8ojrLB-9LhquD-9LhqLk-7AYABJ-b2Y41D-cYjRKy-8xR8ZF-8xJd6H-bmffr2-7RZgmo-8tPnfQ-d9JzAZ-csfcPw-csfxBL-9NSxCk-bTUbED-bQFJPK-csfyiL-9N2Wcj-9MZcda-9MZegK-7Qk16Q-d4WQD9-8gRTup-8gVaju-8QcoVG-8Q9jsg-8Q9hLM-7ZVbVf\">\u003cimg class=\"size-full wp-image-73252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg\" alt=\"Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>To make beer, you need hops. To get hops, most breweries buy from farmers. But, a few actually grow the hops themselves.\u003c/p>\n\u003cp>\u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, based in Berkeley, joined that club this year with some unique urban hops that were grown in community gardens and front yards around Oakland. The beer made from the local hops, called Oakland's Hop Harvest Ale, will be featured at a festival fundraiser this Saturday, Nov. 9, raising money for \u003ca href=\"http://www.victorygardenfoundation.org/\" target=\"_blank\">the Victory Garden Foundation\u003c/a>. The foundation provided one of the places the hops were grown at \u003ca href=\"http://www.peoplesvictorygarden.org/\" target=\"_blank\">the People's Victory Garden\u003c/a>, at 52nd and Telegraph Ave. It's also a nonprofit organization that educates people about gardening and grows food in community gardens to give to pantries and individuals in need.\u003c/p>\n\u003cp>Growing local hops seems to be an inevitable next step in the evolving local food and urban homesteading movement but brewery-grade hops-growing is not widespread yet.\u003c/p>\n\u003cp>\"It's not very common, but I think we're going to see more of it,\" said Mark Cabrera of locally-grown hops. Cabrera is Bison's Sales Manager and an Oakland resident. Most notably, both \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a> and \u003ca href=\"https://avbc.com/\" target=\"_blank\">Anderson Valley Brewing Company\u003c/a> grow some of their own hops on site, which they make specialty beers from, while purchasing the rest of their hops from growers.\u003c/p>\n\u003cp>But, as far as Cabrera knows there aren't any other large breweries that have grown hops right in the middle of cities like Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n",
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"excerpt": "When Bison Brewery decided to grow hops in Oakland they didn't expect to end up with plants all over the city, 40 kegs of specially-brewer beer and a festival this weekend. But, that's what they harvested.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73252\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/87711682@N00/3893851377/in/photolist-6W61mz-6Wa3VE-6XjUPu-75ts6c-76TiRo-7hN36t-7oMp72-7oRfkb-7xpjYR-7S9QQp-8ee22y-8ee1gY-8eaH5K-8eaJ3k-ayaNio-9LkdS7-9JGRF2-fwpjbS-d3F1wS-fwa3tV-7ZS2fB-9bwt8h-8ojrLB-9LhquD-9LhqLk-7AYABJ-b2Y41D-cYjRKy-8xR8ZF-8xJd6H-bmffr2-7RZgmo-8tPnfQ-d9JzAZ-csfcPw-csfxBL-9NSxCk-bTUbED-bQFJPK-csfyiL-9N2Wcj-9MZcda-9MZegK-7Qk16Q-d4WQD9-8gRTup-8gVaju-8QcoVG-8Q9jsg-8Q9hLM-7ZVbVf\">\u003cimg class=\"size-full wp-image-73252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg\" alt=\"Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>To make beer, you need hops. To get hops, most breweries buy from farmers. But, a few actually grow the hops themselves.\u003c/p>\n\u003cp>\u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, based in Berkeley, joined that club this year with some unique urban hops that were grown in community gardens and front yards around Oakland. The beer made from the local hops, called Oakland's Hop Harvest Ale, will be featured at a festival fundraiser this Saturday, Nov. 9, raising money for \u003ca href=\"http://www.victorygardenfoundation.org/\" target=\"_blank\">the Victory Garden Foundation\u003c/a>. The foundation provided one of the places the hops were grown at \u003ca href=\"http://www.peoplesvictorygarden.org/\" target=\"_blank\">the People's Victory Garden\u003c/a>, at 52nd and Telegraph Ave. It's also a nonprofit organization that educates people about gardening and grows food in community gardens to give to pantries and individuals in need.\u003c/p>\n\u003cp>Growing local hops seems to be an inevitable next step in the evolving local food and urban homesteading movement but brewery-grade hops-growing is not widespread yet.\u003c/p>\n\u003cp>\"It's not very common, but I think we're going to see more of it,\" said Mark Cabrera of locally-grown hops. Cabrera is Bison's Sales Manager and an Oakland resident. Most notably, both \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a> and \u003ca href=\"https://avbc.com/\" target=\"_blank\">Anderson Valley Brewing Company\u003c/a> grow some of their own hops on site, which they make specialty beers from, while purchasing the rest of their hops from growers.\u003c/p>\n\u003cp>But, as far as Cabrera knows there aren't any other large breweries that have grown hops right in the middle of cities like Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's A Reason To Love Disco Again: Stopping Food Waste",
"title": "Here's A Reason To Love Disco Again: Stopping Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>[vimeo 39596405]\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72323\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/feeding-the-5000.jpg\" alt=\"Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\" width=\"624\" height=\"467\" class=\"size-full wp-image-72323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tristram Stuart, founder of Feeding the 5000, is helping to organize several disco soup events across Europe for World Food Day. Photo: Courtesy of Feeding the 5000\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235355021/turning-food-waste-into-disco-soup\">The Salt at NPR Food\u003c/a> (10/16/13)\u003c/p>\n\u003cp>Wednesday is World Food Day, an occasion food activists like to use to call attention to world hunger. With 842 million chronically undernourished people on Earth, it's a problem that \u003ca href=\"http://www.fao.org/hunger/en/\">hasn't gone away\u003c/a>.\u003c/p>\n\u003cp>This year, activists are trying to make the day a little spicier with pots full of disco soup to highlight the absurd amount of food thrown away that could feed people: one-third of all the food produced every year.\u003c/p>\n\u003cp>What is disco soup, you ask? It's the tasty outcome of a party designed to bring strangers together to cook food that would otherwise end up in the trash. Oftentimes, the soup is donated to the hungry. Oh, and as the name suggests, there's music involved, too.\u003c/p>\n\u003cp>The first disco soup party was held in Germany in early 2012 by some folks affiliated with the \u003ca href=\"http://www.slowfood.de/slow_food_youth_deutschland/\" target=\"_blank\">Slow Food Youth Network Deutschland\u003c/a>. The organizers collected discarded fruits and vegetables from a market, blasted some disco music and made a huge pot of soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two months later, a group in France threw a disco soup party, and attracted 100 people. More parties followed, in Australia, South Korea, \u003ca href=\"http://www.nuigalway.ie/about-us/press/publications/e-scealaaugust2013/discosoup/\">Ireland\u003c/a> and beyond. You can check out an earnest little video of another French disco food event here:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea eventually caught the attention of \u003ca href=\"http://www.tristramstuart.co.uk/\" target=\"_blank\">Tristram Stuart\u003c/a>, a British food waste activist and writer who started Feeding the 5000, a campaign named for an event held in London in 2009 and 2011, where 5,000 members of the public were given a free lunch made with perfectly edible ingredients bound for the rubbish bin.\u003c/p>\n\u003cp>Stuart is adamant that consumers and businesses in the developed world have a moral obligation to reverse \"the global scandal\" of food waste. In addition to throwing events to cook up blemished but edible produce, his campaign is also working to change European Union legislation on feeding food waste to pigs through the \u003ca href=\"http://www.thepigidea.org\">Pig Idea\u003c/a> project.\u003c/p>\n\u003cp>For World Food Day, Feeding the 5000 is hosting a \"flagship\" disco soup party in Brussels. And the group says more pots full of disco soup will be bubbling away today in the Netherlands, France, Germany, Greece and Macedonia. The event hub is the \u003ca href=\"https://www.facebook.com/events/384184501685229/?source=1\">Disco Anti Food Waste Day\u003c/a> Facebook page.\u003c/p>\n\u003cp>And what if you don't like disco? Can you still have a disco soup event?\u003c/p>\n\u003cp>\"We play anything that gets people dancing as they peel and chop the vegetables and fruit,\" Dominika Jarosz, event coordinator for Feeding the 5000, tells The Salt in an email.\u003c/p>\n\u003cp>While there are no disco soup events scheduled for Oct. 16 in the U.S., Feeding the 5000 says disco soup is starting to get traction here. The \u003ca href=\"http://www.slowfoodnyc.org/event/disco_soup_nyc_yes_we_cut\">first U.S. disco soup\u003c/a> event was held on Sept. 20 in New York, with the support of Slow Food NYC, the Natural Gourmet Institute, chef Paul Gerard of the East Village restaurant Exchange Alley and the United Nations Environment Program.\u003c/p>\n\u003cp>In advance of the soup blitz, Stuart visited local farms in New York and New Jersey and gleaned blemished tomatoes, over-sized watermelons, squash, eggplants and other fresh produce that the farmers were unable to sell. A rotating crew of DJs provided a soundtrack at the soup-making party at the Chelsea Super Pier, and most of the food was donated to the Bowery Mission. Such events, he says, help raise awareness among food donors like grocery stores and farmers and help them forge long-term relationships with organizations that feed the hungry.\u003c/p>\n\u003cp>Americans may be getting more motivated to address food waste, but we have to hand it to the Europeans, who do seem to be out in front on the issue. It was a group of Austrians, after all, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/05/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show/\">who started a reality cooking show\u003c/a> centered around Dumpster diving.\u003c/p>\n\u003cp>Food waste was also a talking point for world leaders who spoke up on World Food Day. \"Reducing food waste is not, in fact, only a strategy for times of crisis, but a way of life we should adopt if we want a sustainable future for our planet,\" Nunzia De Girolamo, Italy's minister for agriculture, food and forestry policy, said at a ceremony Wednesday at the Food and Agriculture Organization's headquarters in Rome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nine Things You Didn’t Know About the Fall Grape Harvest",
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"content": "\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n",
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"excerpt": "Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\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.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Bayview Pop-Up Community Market @Market on Third",
"title": "New Bayview Pop-Up Community Market @Market on Third",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n",
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"excerpt": "What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. ",
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"description": "What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. ",
"title": "New Bayview Pop-Up Community Market @Market on Third | KQED",
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"headline": "New Bayview Pop-Up Community Market @Market on Third",
"datePublished": "2013-10-10T07:11:46-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
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"description": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple | KQED",
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"headline": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"title": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lVk-pr3pPME]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lVk-pr3pPME'\n title='//www.youtube.com/embed/lVk-pr3pPME'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"description": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates | KQED",
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"headline": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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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"order": 9
},
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"id": "freakonomics-radio",
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"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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},
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"id": "fresh-air",
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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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"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
},
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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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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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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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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
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