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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "Jesse Hirsch is the restaurant critic for the \u003cem>San Francisco Examiner\u003c/em>. Before that he has been a critic for the \u003cem>East Bay Express\u003c/em>, the editor of \u003cem>Edible Queens\u003c/em> magazine, and a freelancer for the \u003cem>New York Times, Wall Street Journal, San Francisco Chronicle, Wine and Spirits\u003c/em> magazine, and the \u003cem>Village Voice\u003c/em>.\r\nSince moving from NYC>SFO, Hirsch has joined a CSA, practices regular yoga, and barely uses his car horn. In short, he has undergone the type of Bay Area conversion that makes East Coasters feel smug. A theory – it’s possible Hirsch’s sharp edges have been blunted by an embarrassment of delicious food. Laugh away, oh ye cynics, while he Zens out on year-round produce, shrimp tacos, and everything al pastor. \r\n\u003cem>Full disclosure: Hirsch is goat cheese-averse.\u003c/em>",
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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"disqusTitle": "2012 Eat Real Festival: Day 3 Highlights",
"title": "2012 Eat Real Festival: Day 3 Highlights",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Daniel Patterson for five bucks, Tuscan-perfect flatbread, Tartine pastry how-tos, and a couple of flying knives: Day 3 of Eat Real. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Real Festival Day 1 + Meatopia",
"title": "Eat Real Festival Day 1 + Meatopia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre? ",
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"title": "Eat Real Festival Day 1 + Meatopia | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "September is California Wine Month -- Start Sipping at these Events",
"title": "September is California Wine Month -- Start Sipping at these Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\" alt=\"vineyards in Napa\" title=\"vineyards in Napa\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49043\">\u003c/a>\u003cbr>\n\u003cem>Vineyards in Napa Valley. All Photos courtesy of the Wine Institute\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Governor Jerry Brown decreed September “California Wine Month.” So start sipping.\u003c/strong>\u003c/p>\n\u003cp>Though Californians tend to celebrate local wines year-round, \u003ca href=\"https://twitter.com/JerryBrownGov\">Governor Brown\u003c/a> has declared September to be wine month. In his proclamation, the governor cites the many great things the wine industry brings to California, from the beauty of wine regions, the jobs created and revenue generated, to the industry’s commitment to sustainability. According to Gladys Horiuchi with the Wine Institute, this month “Is a way for people to really feel part of the harvest. You can get out to wineries and smell the grapes being crushed and be part of the excitement.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\" alt=\"SF Ferry Building\" title=\"SF Ferry Building\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49041\">\u003c/a>\u003cbr>\n\u003cem>Wondering about wines from Santa Clara or Livermore? Try over 60 wines from all over California on Saturday, Sept. 22nd at the Ferry Building.\u003c/em> \u003c/p>\n\u003cp>To celebrate, California Wine Institute has organized a California Wines Road Trip main event this Saturday, September 22nd at the Ferry Building in San Francisco. If you’ve wanted to sample wines from the Sierra Foothills or Santa Barbara, this is great opportunity. There will be over 60 wines to taste, representing wineries from 14 regions around the state. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\" alt=\"SF Ferry Building serving salumi and cheese\" title=\"SF Ferry Building serving salumi and cheese\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49042\">\u003c/a>\u003cbr>\n\u003cem>Cheese, charcuterie and other snacks will be served at California Wines Road Trip event.\u003c/em>\u003c/p>\n\u003cp>Owners of the vineyards will be there, and local cheeses and salumi will be served.\u003cbr>\nSeptember 22nd 2:00-5:00 pm\u003cbr>\n$35 per person \u003ca href=\"http://www.discovercaliforniawines.com/roadtrip/\">Purchase tickets\u003c/a>\u003cbr>\nFerry Building Marketplace, Grand Hall\u003cbr>\nSan Francisco, CA. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\" alt=\"glass of wine against vineyard landscape\" title=\"glass of wine against vineyard landscape\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49044\">\u003c/a>\u003cbr>\n\u003cem>This month California wineries are offering lots of ways to enjoy harvest season.\u003c/em> \u003c/p>\n\u003cp>If this inspires you to get out and about in wine country, there are some great ways to experience local wines and wineries offering specials and hosting events through the month of September. \u003c/p>\n\u003cp>\u003cstrong>Santa Cruz:\u003c/strong>\u003cbr>\nSanta Cruz is a hot spot for small, family owned wineries that are turning out great, but hard to find wines. Pinot Noir lovers will want to go on the Private Vineyard Tours at \u003ca href=\"http://www.windyoaksestate.com\">Windy Oaks Estate Vineyards & Winery\u003c/a>. Since you’re in the area, travel the \u003ca href=\"http://www.summittoseawinetrail.com\">Summit to Sea Trail\u003c/a> and make your way from high altitude at Loma Prieta Winery to sea level, with stops at Dancing Creek and Poetic Cellars along the way. \u003c/p>\n\u003cp>\u003cstrong>Livermore:\u003c/strong>\u003cbr>\n\u003ca href=\"https://shop.murrietaswell.com/SHOP.AMS?LEVEL=MID&CATCODE=MWEVENTS\">Murrieta’s Well\u003c/a> hosts a popular La Luna Fridays, where people gather to enjoy tapas, live music and wine under the moonlight from 6-9pm on the first Friday of the month. \u003c/p>\n\u003cp>\u003cstrong>Lodi:\u003c/strong>\u003cbr>\nAdventure into winemaking at the \u003ca href=\"http://www.lucaswinery.com/events/\">Lucas Winery\u003c/a>. Every Sunday you can work with the winemakers and learn the trade, from soil types to blending techniques. \u003c/p>\n\u003cp>\u003cstrong>Napa:\u003c/strong>\u003cbr>\nOn September 29th, \u003ca href=\"http://www.peju.com/\">Peju Winery\u003c/a> is hosting a \u003ca href=\"http://dotcal.com/event/landing?u=8994f7f0&w=http://www.peju.com/Experience-Peju/calendar.php&c=ae110510-a5cf-012e-73ae-002421a2359e&a=peju&f=dotCal-ce7ea3f0-754d-012f-e23c-52540010a04a.ics\">farm to table feast\u003c/a> to celebrate the harvest season. Cost: $175 members/$195 non-members. \u003c/p>\n\u003cp>\u003cstrong>Sonoma:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.heartofsonomavalley.com/products/2012-sonoma-valley-crush\">Sonoma Valley CRUSH\u003c/a> takes places September 29-30, 2012 throughout wineries on the Sonoma Valley Wine Trail. Designate a driver and get tasting. Cost $35, designated drivers $10. \u003c/p>\n\u003cp>\u003cstrong>San Luis Obispo:\u003c/strong>\u003cbr>\n\u003ca href=\"http://savorcentralcoast.com/\">Sunset Savor the Central Coast\u003c/a>, September 27-30, 2012 in San Luis Obispo County. This is a great place to try the wines of the Central Coast and sample food from the region. Prices range from $20 for chef demonstrations to full weekend passes for $150. \u003c/p>\n\u003cp>\u003cstrong>Oakland:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ulcellars.com/events\">Sip, Stomp, and Play, September 29, 2012 at Urban Legend Cellars\u003c/a>. Really, you get to stomp grapes, as well as taste wine and nosh. Tickets range from $30-$75. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mendocino:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.parducci.com/events/80th-Anniversary-Celebration-\">Parducci's 80th Anniversary Celebration\u003c/a> -- Dinner in the Vineyard September 29, 2012 Mendocino County. $85 per person. \u003c/p>\n\n",
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"excerpt": "Governor Jerry Brown decreed September “California Wine Month.” So start sipping. Here are some great wine events you can attend to enjoy harvest season -- starting this Saturday at the Ferry Building.",
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"description": "Governor Jerry Brown decreed September “California Wine Month.” So start sipping. Here are some great wine events you can attend to enjoy harvest season -- starting this Saturday at the Ferry Building.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/vineyards-napa-560.jpg\" alt=\"vineyards in Napa\" title=\"vineyards in Napa\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49043\">\u003c/a>\u003cbr>\n\u003cem>Vineyards in Napa Valley. All Photos courtesy of the Wine Institute\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Governor Jerry Brown decreed September “California Wine Month.” So start sipping.\u003c/strong>\u003c/p>\n\u003cp>Though Californians tend to celebrate local wines year-round, \u003ca href=\"https://twitter.com/JerryBrownGov\">Governor Brown\u003c/a> has declared September to be wine month. In his proclamation, the governor cites the many great things the wine industry brings to California, from the beauty of wine regions, the jobs created and revenue generated, to the industry’s commitment to sustainability. According to Gladys Horiuchi with the Wine Institute, this month “Is a way for people to really feel part of the harvest. You can get out to wineries and smell the grapes being crushed and be part of the excitement.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-560.jpg\" alt=\"SF Ferry Building\" title=\"SF Ferry Building\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-49041\">\u003c/a>\u003cbr>\n\u003cem>Wondering about wines from Santa Clara or Livermore? Try over 60 wines from all over California on Saturday, Sept. 22nd at the Ferry Building.\u003c/em> \u003c/p>\n\u003cp>To celebrate, California Wine Institute has organized a California Wines Road Trip main event this Saturday, September 22nd at the Ferry Building in San Francisco. If you’ve wanted to sample wines from the Sierra Foothills or Santa Barbara, this is great opportunity. There will be over 60 wines to taste, representing wineries from 14 regions around the state. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/ferrybldg-salumicheese560.jpg\" alt=\"SF Ferry Building serving salumi and cheese\" title=\"SF Ferry Building serving salumi and cheese\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49042\">\u003c/a>\u003cbr>\n\u003cem>Cheese, charcuterie and other snacks will be served at California Wines Road Trip event.\u003c/em>\u003c/p>\n\u003cp>Owners of the vineyards will be there, and local cheeses and salumi will be served.\u003cbr>\nSeptember 22nd 2:00-5:00 pm\u003cbr>\n$35 per person \u003ca href=\"http://www.discovercaliforniawines.com/roadtrip/\">Purchase tickets\u003c/a>\u003cbr>\nFerry Building Marketplace, Grand Hall\u003cbr>\nSan Francisco, CA. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wineglass560.jpg\" alt=\"glass of wine against vineyard landscape\" title=\"glass of wine against vineyard landscape\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49044\">\u003c/a>\u003cbr>\n\u003cem>This month California wineries are offering lots of ways to enjoy harvest season.\u003c/em> \u003c/p>\n\u003cp>If this inspires you to get out and about in wine country, there are some great ways to experience local wines and wineries offering specials and hosting events through the month of September. \u003c/p>\n\u003cp>\u003cstrong>Santa Cruz:\u003c/strong>\u003cbr>\nSanta Cruz is a hot spot for small, family owned wineries that are turning out great, but hard to find wines. Pinot Noir lovers will want to go on the Private Vineyard Tours at \u003ca href=\"http://www.windyoaksestate.com\">Windy Oaks Estate Vineyards & Winery\u003c/a>. Since you’re in the area, travel the \u003ca href=\"http://www.summittoseawinetrail.com\">Summit to Sea Trail\u003c/a> and make your way from high altitude at Loma Prieta Winery to sea level, with stops at Dancing Creek and Poetic Cellars along the way. \u003c/p>\n\u003cp>\u003cstrong>Livermore:\u003c/strong>\u003cbr>\n\u003ca href=\"https://shop.murrietaswell.com/SHOP.AMS?LEVEL=MID&CATCODE=MWEVENTS\">Murrieta’s Well\u003c/a> hosts a popular La Luna Fridays, where people gather to enjoy tapas, live music and wine under the moonlight from 6-9pm on the first Friday of the month. \u003c/p>\n\u003cp>\u003cstrong>Lodi:\u003c/strong>\u003cbr>\nAdventure into winemaking at the \u003ca href=\"http://www.lucaswinery.com/events/\">Lucas Winery\u003c/a>. Every Sunday you can work with the winemakers and learn the trade, from soil types to blending techniques. \u003c/p>\n\u003cp>\u003cstrong>Napa:\u003c/strong>\u003cbr>\nOn September 29th, \u003ca href=\"http://www.peju.com/\">Peju Winery\u003c/a> is hosting a \u003ca href=\"http://dotcal.com/event/landing?u=8994f7f0&w=http://www.peju.com/Experience-Peju/calendar.php&c=ae110510-a5cf-012e-73ae-002421a2359e&a=peju&f=dotCal-ce7ea3f0-754d-012f-e23c-52540010a04a.ics\">farm to table feast\u003c/a> to celebrate the harvest season. Cost: $175 members/$195 non-members. \u003c/p>\n\u003cp>\u003cstrong>Sonoma:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.heartofsonomavalley.com/products/2012-sonoma-valley-crush\">Sonoma Valley CRUSH\u003c/a> takes places September 29-30, 2012 throughout wineries on the Sonoma Valley Wine Trail. Designate a driver and get tasting. Cost $35, designated drivers $10. \u003c/p>\n\u003cp>\u003cstrong>San Luis Obispo:\u003c/strong>\u003cbr>\n\u003ca href=\"http://savorcentralcoast.com/\">Sunset Savor the Central Coast\u003c/a>, September 27-30, 2012 in San Luis Obispo County. This is a great place to try the wines of the Central Coast and sample food from the region. Prices range from $20 for chef demonstrations to full weekend passes for $150. \u003c/p>\n\u003cp>\u003cstrong>Oakland:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ulcellars.com/events\">Sip, Stomp, and Play, September 29, 2012 at Urban Legend Cellars\u003c/a>. Really, you get to stomp grapes, as well as taste wine and nosh. Tickets range from $30-$75. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mendocino:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.parducci.com/events/80th-Anniversary-Celebration-\">Parducci's 80th Anniversary Celebration\u003c/a> -- Dinner in the Vineyard September 29, 2012 Mendocino County. $85 per person. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling ",
"title": "Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Every performance-art event should come with a full bar and handmade banh mi. Porchlight Storytelling kicked off its 11th season at the Mission's Verdi Club with dueling tales of Chinese sex ed, wheatgrass going where no wheatgrass should go, and a very bad night at Senor Frogs. ",
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"description": "Every performance-art event should come with a full bar and handmade banh mi. Porchlight Storytelling kicked off its 11th season at the Mission's Verdi Club with dueling tales of Chinese sex ed, wheatgrass going where no wheatgrass should go, and a very bad night at Senor Frogs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Check, Please! at SoMa StrEat Food Park",
"title": "KQED's Check, Please! at SoMa StrEat Food Park",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n",
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"excerpt": "Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feasting in the Fields at Green Gulch Farm",
"title": "Feasting in the Fields at Green Gulch Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\" alt=\"apple tree on the green gulch farm\" title=\"apple tree on the green gulch farm\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48862\">\u003c/a>\u003c/p>\n\u003cp>The weather was unusually cooperative at Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a>. The farm, an outpost of \u003ca href=\"http://www.sfzc.org/\">San Francisco’s Zen Meditation Center\u003c/a>, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “\u003ca href=\"http://50years.sfzc.org/feasting-in-the-fields/\">Feasting in the Fields\u003c/a>,” paid tribute to that legacy with a menu designed by \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a> of Greens and a powerhouse roster of speakers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\" alt=\"cheese offerings\" title=\"cheese offerings\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48866\">\u003c/a>\u003c/p>\n\u003cp>The day began at 11:30am as guests milled about and munched on grilled zucchini and fromage blanc on crostini; \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes blue cheese\u003c/a> mousse on fingerling potato rounds; lettuce wraps filled with peanuts, ginger and herbs; and an array of \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> cheeses. Lemon verbena lemonade, elderflower spritzer and other non-alcoholic beverages were prepared by \u003ca href=\"https://twitter.com/markforager\">Mark Ellenbogen\u003c/a>, former wine director for Slanted Door and Aziza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\" alt=\"beverage options\" title=\"beverage options\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48863\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The weather was unusually cooperative in Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the Green Gulch Farm. The farm, an outpost of San Francisco’s Zen Meditation Center, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “Feasting in the Fields,” paid tribute to that legacy with a menu designed by Annie Somerville of Greens and a powerhouse roster of speakers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-48803\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 6 (706) airs Thursday September 13 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7117\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7133\">Phnom Penh House\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7139\">Pho Vi Hoa\u003c/a> (Los Altos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7147\">Grand Café\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- How Does Wine Age?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/QcbYx9sa4Zk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>FREE EVENT: Friday Sept. 14, 5pm-10pm\u003c/strong>\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">\u003cstrong>KQED's Check, Please! Bay Area Free event at SoMa StrEAT Food Park.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>KQED’s Check, Please! Bay Area celebrates seven new shows with a fun food truck event led by host Leslie Sbrocco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join KQED at this FREE party, starting at 5pm Friday 9/14 at SoMa StrEAT Food Park in San Francisco for food, laughs and a chance to be on-camera. Delicious food available for purchase from ten great food trucks. Donate $15 to support KQED and get two glasses of wine!\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">RSVP and Get Tickets\u003c/a>\u003c/p>\n\n",
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"disqusTitle": "Southerner in the City: John T. Edge Takes on San Francisco",
"title": "Southerner in the City: John T. Edge Takes on San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, \"The Truck Food Cookbook.\"",
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"description": "Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, "The Truck Food Cookbook."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \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>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\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>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burning Man 2012: Photos of Food + Art + Fire ",
"title": "Burning Man 2012: Photos of Food + Art + Fire ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My decompression from \u003ca href=\"http://www.burningman.com/\">Burning Man Fertility 2.0\u003c/a> (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food & Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\" alt=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" title=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2054\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a-150x150.jpg\" alt=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" title=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1901\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000-150x150.jpg\" alt=\"Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1902\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000-150x150.jpg\" alt=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1910\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome-150x150.jpg\" alt=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" title=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1907\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000-150x150.jpg\" alt=\"Hug Deli. Photo: Wendy Goodfriend\" title=\"Hug Deli. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1919\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000-150x150.jpg\" alt=\"Eggs. Photo: Wendy Goodfriend\" title=\"Eggs. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700-150x150.jpg\" alt=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1921\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700-150x150.jpg\" alt=\"Head of Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Head of Dragon Smoker- Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1922\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000-150x150.jpg\" alt=\"Lemonade trailer. Photo: Wendy Goodfriend\" title=\"Lemonade trailer. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1912\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700-150x150.jpg\" alt=\"Ofosho Ramen. Photo: Wendy Goodfriend\" title=\"Ofosho Ramen. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1915\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000-150x150.jpg\" alt=\"Wonder Why. Photo: Wendy Goodfriend\" title=\"Wonder Why. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1925\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000-150x150.jpg\" alt=\"Drinkies. Photo: Wendy Goodfriend\" title=\"Drinkies. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1917\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour-150x150.jpg\" alt=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" title=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1920\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a-150x150.jpg\" alt=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1924\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000-150x150.jpg\" alt=\"Martini Village. Photo: Wendy Goodfriend\" title=\"Martini Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1913\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fire Art\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thetemplecrew.org/juno.html\">The Temple of Juno by David Best Petaluma, CA\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2052\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1800\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1774\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1770\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://laurakimpton.com/portfolio/installations/big-words/#1\">\u003cstrong>The EGO Project by Laura Kimpton and Michael Garlington, Fairfax, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1787\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1799\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1788\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1784\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1798\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1794\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.momafire.com/\">\u003cstrong>momafire by Eric Rebollo Aka Big E & mike tedeschi\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\" alt=\"momafire pre-burn. Photo: Wendy Goodfriend\" title=\"momafire pre-burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\" alt=\"momafire burn. Photo: Wendy Goodfriend\" title=\"momafire burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/bm12_theme.html\">\u003cstrong>The Man: Pavilion design by Rod Garrett and Andrew Johnstone\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2060\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1833\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1839\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1830\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://fluxfoundation.org/portfolio/zoa/\">\u003cstrong>zoa by Flux Foundation, Berkeley, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\" alt=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" title=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2056\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b-150x150.jpg\" alt=\"Zoa - first burn Photo: Wendy Goodfriend\" title=\"Zoa - first burn Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1878\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000-150x150.jpg\" alt=\"zoa post-burn. Photo: Wendy Goodfriend\" title=\"zoa post-burn. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2070\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000-150x150.jpg\" alt=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" title=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1880\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://burnwallstreet.net/\">\u003cstrong>Burn Wall Street by Otto Von Danger, Oakland, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\" alt=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2048\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1732\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1731\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1815\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1809\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1812\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/\">\u003cstrong>Art on the Playa\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\" alt=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" title=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-1937\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b-150x150.jpg\" alt=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" title=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1946\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000-150x150.jpg\" alt=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" title=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1945\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000-150x150.jpg\" alt=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" title=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1940\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000-150x150.jpg\" alt=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" title=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1941\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700-150x150.jpg\" alt=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" title=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1938\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti-150x150.jpg\" alt=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" title=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1952\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000-150x150.jpg\" alt=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" title=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1992\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700-150x150.jpg\" alt=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" title=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1998\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a-150x150.jpg\" alt=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" title=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1977\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000-150x150.jpg\" alt=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" title=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1993\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b-150x150.jpg\" alt=\"Rainbow light. Photo: Wendy Goodfriend\" title=\"Rainbow light. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1968\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000-150x150.jpg\" alt=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" title=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1959\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/on_the_playa/playa_vehicles/index.html\">\u003cstrong>Art Cars\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\" alt=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2065\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire-150x150.jpg\" alt=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" title=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2027\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000-150x150.jpg\" alt=\"tongue-face artcar. Photo: Wendy Goodfriend\" title=\"tongue-face artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2017\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700-150x150.jpg\" alt=\"horsehead artcar. Photo: Wendy Goodfriend\" title=\"horsehead artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>People\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\" alt=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" title=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2107\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000-150x150.jpg\" alt=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" title=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2109\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000-150x150.jpg\" alt=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" title=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2104\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a-150x150.jpg\" alt=\"Thunderdome. Photo: Wendy Goodfriend\" title=\"Thunderdome. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2078\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000-150x150.jpg\" alt=\"Lamplighters. Photo: Wendy Goodfriend\" title=\"Lamplighters. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2086\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000-150x150.jpg\" alt=\"Love Is All You Need. Photo: Wendy Goodfriend\" title=\"Love Is All You Need. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2096\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000-150x150.jpg\" alt=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" title=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2098\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To see more of my photos from Burning Man 2012 go to \u003ca href=\"http://www.look2remember.com/burning-man-2012/\">look2remember.com\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "My decompression from Burning Man Fertility 2.0 (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…",
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"description": "My decompression from Burning Man Fertility 2.0 (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…",
"title": "Burning Man 2012: Photos of Food + Art + Fire | KQED",
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"headline": "Burning Man 2012: Photos of Food + Art + Fire ",
"datePublished": "2012-09-10T20:20:04-07:00",
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"slug": "burning-man-2012-photos-of-food-art-fire",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My decompression from \u003ca href=\"http://www.burningman.com/\">Burning Man Fertility 2.0\u003c/a> (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food & Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\" alt=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" title=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2054\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a-150x150.jpg\" alt=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" title=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1901\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000-150x150.jpg\" alt=\"Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1902\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000-150x150.jpg\" alt=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1910\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome-150x150.jpg\" alt=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" title=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1907\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000-150x150.jpg\" alt=\"Hug Deli. Photo: Wendy Goodfriend\" title=\"Hug Deli. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1919\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000-150x150.jpg\" alt=\"Eggs. Photo: Wendy Goodfriend\" title=\"Eggs. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700-150x150.jpg\" alt=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1921\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700-150x150.jpg\" alt=\"Head of Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Head of Dragon Smoker- Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1922\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000-150x150.jpg\" alt=\"Lemonade trailer. Photo: Wendy Goodfriend\" title=\"Lemonade trailer. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1912\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700-150x150.jpg\" alt=\"Ofosho Ramen. Photo: Wendy Goodfriend\" title=\"Ofosho Ramen. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1915\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000-150x150.jpg\" alt=\"Wonder Why. Photo: Wendy Goodfriend\" title=\"Wonder Why. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1925\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000-150x150.jpg\" alt=\"Drinkies. Photo: Wendy Goodfriend\" title=\"Drinkies. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1917\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour-150x150.jpg\" alt=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" title=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1920\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a-150x150.jpg\" alt=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1924\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000-150x150.jpg\" alt=\"Martini Village. Photo: Wendy Goodfriend\" title=\"Martini Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1913\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fire Art\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://thetemplecrew.org/juno.html\">The Temple of Juno by David Best Petaluma, CA\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2052\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1800\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1774\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1770\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://laurakimpton.com/portfolio/installations/big-words/#1\">\u003cstrong>The EGO Project by Laura Kimpton and Michael Garlington, Fairfax, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1787\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1799\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1788\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1784\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1798\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1794\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.momafire.com/\">\u003cstrong>momafire by Eric Rebollo Aka Big E & mike tedeschi\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\" alt=\"momafire pre-burn. Photo: Wendy Goodfriend\" title=\"momafire pre-burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\" alt=\"momafire burn. Photo: Wendy Goodfriend\" title=\"momafire burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/bm12_theme.html\">\u003cstrong>The Man: Pavilion design by Rod Garrett and Andrew Johnstone\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2060\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1833\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1839\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1830\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://fluxfoundation.org/portfolio/zoa/\">\u003cstrong>zoa by Flux Foundation, Berkeley, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\" alt=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" title=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2056\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b-150x150.jpg\" alt=\"Zoa - first burn Photo: Wendy Goodfriend\" title=\"Zoa - first burn Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1878\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000-150x150.jpg\" alt=\"zoa post-burn. Photo: Wendy Goodfriend\" title=\"zoa post-burn. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2070\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000-150x150.jpg\" alt=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" title=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1880\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://burnwallstreet.net/\">\u003cstrong>Burn Wall Street by Otto Von Danger, Oakland, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\" alt=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2048\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1732\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1731\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1815\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1809\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1812\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/\">\u003cstrong>Art on the Playa\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\" alt=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" title=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-1937\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b-150x150.jpg\" alt=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" title=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1946\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000-150x150.jpg\" alt=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" title=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1945\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000-150x150.jpg\" alt=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" title=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1940\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000-150x150.jpg\" alt=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" title=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1941\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700-150x150.jpg\" alt=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" title=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1938\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti-150x150.jpg\" alt=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" title=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1952\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000-150x150.jpg\" alt=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" title=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1992\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700-150x150.jpg\" alt=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" title=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1998\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a-150x150.jpg\" alt=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" title=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1977\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000-150x150.jpg\" alt=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" title=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1993\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b-150x150.jpg\" alt=\"Rainbow light. Photo: Wendy Goodfriend\" title=\"Rainbow light. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1968\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000-150x150.jpg\" alt=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" title=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1959\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/on_the_playa/playa_vehicles/index.html\">\u003cstrong>Art Cars\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\" alt=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2065\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire-150x150.jpg\" alt=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" title=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2027\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000-150x150.jpg\" alt=\"tongue-face artcar. Photo: Wendy Goodfriend\" title=\"tongue-face artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2017\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700-150x150.jpg\" alt=\"horsehead artcar. Photo: Wendy Goodfriend\" title=\"horsehead artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>People\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\" alt=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" title=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2107\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000-150x150.jpg\" alt=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" title=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2109\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000-150x150.jpg\" alt=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" title=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2104\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a-150x150.jpg\" alt=\"Thunderdome. Photo: Wendy Goodfriend\" title=\"Thunderdome. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2078\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000-150x150.jpg\" alt=\"Lamplighters. Photo: Wendy Goodfriend\" title=\"Lamplighters. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2086\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000-150x150.jpg\" alt=\"Love Is All You Need. Photo: Wendy Goodfriend\" title=\"Love Is All You Need. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2096\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000-150x150.jpg\" alt=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" title=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2098\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To see more of my photos from Burning Man 2012 go to \u003ca href=\"http://www.look2remember.com/burning-man-2012/\">look2remember.com\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Today's Winemakers Put Livermore Valley Vineyards Back On The Map",
"title": "Today's Winemakers Put Livermore Valley Vineyards Back On The Map",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03671.jpg\" alt=\"Livermore's Wood Family Vineyards\" title=\"Livermore's Wood Family Vineyards\" width=\"500\" height=\"375\" class=\"size-full wp-image-48026\">\u003cbr>\n\u003cem>Livermore's Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>Long before there was a national energy lab and towering wind turbines dotting the hills nearby, there were vineyards. In fact, winemaking in Livermore Valley goes all the way back to the Spanish missionaries. Some of the only wineries to survive Prohibition in California are located here. The historic \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a> wineries now anchor a growing wine region with more than forty wineries, many of them boutique wine producers with tasting rooms along main thoroughfares like Tesla Road. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lvwine.org/\">The Livermore Valley: Worth a visit\u003c/a>\u003c/strong>\u003cbr>\nThe Livermore Valley may be lesser known than its neighbors to the northwest, but the region (which spans six cities) is producing some award-winning wines on par with those from Sonoma and Napa. If you want to spend less time and money on a wine country visit, Livermore Valley, generally, has more modest tasting fees and bottle prices than Sonoma or Napa. I also found the winemakers to be more accessible.\u003c/p>\n\u003cp>A couple of recent trips to Livermore wine country gave me the chance to sample the region’s wares. Here are a few smaller wineries I think are worth exploring:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0373.jpg\" alt=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" title=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" width=\"500\" height=\"445\" class=\"size-full wp-image-48043\">\u003cbr>\n\u003cem>Rhonda Wood, Winemaker at Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.woodfamilyvineyards.com/\">Wood Family Vineyards\u003c/a>\u003c/strong>\u003cbr>\nWhat does a former U.S. Airways pilot do when she is no longer flying commercial jetliners? She makes wine, of course. Rhonda Wood, a local favorite, used to make beer but eventually caught the wine bug. She taught herself to make wine by reading books, attending UC Davis extension classes and volunteering at wineries. In 2000 she and her husband, Michael, started Wood Family Vineyards. They consistently sell out of their wine through a mailing list and events that they hold at their Livermore Valley vineyard home. The day I visited I noticed something I don't generally hear in a barrel room -- local female folk rock vocalists blaring over the speakers. Wood is one of few female winemakers I have interviewed. She says, as a pilot, she is used to working in a male dominated world and if she has encountered obstacles, she doesn't mention them. Her attitude about awards, and she has won several of them, is equally matter of fact. \"How many awards do you need,\" she asked me. After tasting through about a half dozen of her wines, I had a favorite -- a smooth, rich, 2009 Zinfandel from Livermore Valley ($28).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/1010181749091ajw_cabfrcrush___29_sm.jpg\" alt=\"Jim Frost, Winemaker at Auburn James\" title=\"Jim Frost, Winemaker at Auburn James\" width=\"500\" height=\"370\" class=\"size-full wp-image-48048\">\u003cbr>\n\u003cem>Jim Frost, Winemaker at Auburn James. Photo: Stevie M. Sturla\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.auburnjames.com/\">Auburn James\u003c/a>\u003c/strong>\u003cbr>\nJim Frost makes wine that knocked my socks off. This English born former engineer is kind of a winemaker’s winemaker. The strong silent type, Frost seems more comfortable working behind the scenes making hits like his 2009 Auburn James Diablo Rosso ($60), an Alamo Tennat and Cab Blend that he creates with a custom crush client. This is a rich, balanced wine with red fruits including a hint of rhubarb. I also enjoyed a very nice, more affordable Pinot Noir ($34) and a 2008 Viognier ($30) that I am still trying to decide if I like. On the nose it’s a ripe, juicy apricot but on the palate I tasted cloves and bitters. This is a very interesting wine that pairs well with spicy food. In fact, pairing wine is what Frost likes to do, he doesn’t think of it, as many Americans do, as a stand alone beverage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03831.jpg\" alt=\"Auburn James tasting room in Danville\" title=\"Auburn James tasting room in Danville\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-48063\">\u003cbr>\n\u003cem>Auburn James tasting room in Danville\u003c/em>\u003c/p>\n\u003cp>Frost may spend much of his time at his winery in Livermore but I could set up camp at his handsome, comfortable tasting room in Danville. Frost and his partner, Matt Ospeck, opened the wine tasting room last year. They focus on premier wines and they are at the pricier end for Livermore Valley. A light menu of nibbles and small plates is designed to pair with glasses and flights of wines. Another tip, try the 2008 Bella Vista Napa Valley Cab. If the $75 dollar bottle price is too expensive, you can try it by the glass or with a flight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03651.jpg\" alt=\"Collin Cranor, Winemaker at Nottingham Cellars\" title=\"Collin Cranor, Winemaker at Nottingham Cellars\" width=\"500\" height=\"379\" class=\"size-full wp-image-48037\">\u003cbr>\n\u003cem>Collin Cranor, Winemaker at Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nottinghamcellars.com/index.php\">Nottingham Cellars\u003c/a> \u003c/strong>\u003cbr>\nThe owners of this family run winery may have reached into the past to come up with the name Nottingham, the original name of Livermore, but they have looked to the future in hiring their winemaker, Collin Cranor. At 26 years old, he’s among the youngest in California and is scoring high points from critics. Cranor has got the passion and a great attitude. I am a big fan of wine on tap and first took notice of Nottingham after trying a reasonably priced, tasty, red blend on tap at \u003ca href=\"http://toastoakland.com/\">Toast\u003c/a> in Oakland. On a visit to Nottingham Cellars I tasted through several other hand-crafted varietals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0362.jpg\" alt=\"Bottles of wine from Nottingham Cellars\" title=\"Bottles of wine from Nottingham Cellars \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48032\">\u003cbr>\n\u003cem>Bottles of wine from Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>My top picks from Nottingham included a 2009 Cab from Livermore, due out this fall ($44). This was a winner, chalky, earthy and spicy. I also liked the 2010 Rhone Red blend, Awakening ($36). A slightly less expensive choice is Ralphi’s Blend with hints of espresso and raspberry ($30). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are other outstanding wines being made in Livermore including wines from \u003ca href=\"http://www.mcgrailvineyards.com/home.html\">McGrail\u003c/a> and \u003ca href=\"http://www.stevenkent.com/\">Steven Kent\u003c/a>. But don’t trust me, taste for yourself. Livermore is holding its \u003ca href=\"http://www.lvwine.org/event/1736/1346558400_1346644800/31st_Annual_Harvest_Wine_Celebration_Labor_Day_Weekend_Sunday_Monday.html\">31st Annual Harvest Wine Celebration\u003c/a> on Sunday, September 2nd and Monday, September 3rd between noon and 5 p.m. Area wineries will offer wine, food, art and music to ticket holders. Bus transportation between wineries will be available on Sunday. Contact the \u003ca href=\"http://www.lvwine.org/\">Livermore Valley Winegrowers Association\u003c/a> for more details. \u003c/p>\n\n",
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"excerpt": "Livermore Valley, in the middle of a winemaking renaissance, celebrates its 31st Annual Harvest Wine Celebration Labor Day weekend (Sunday & Monday). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03671.jpg\" alt=\"Livermore's Wood Family Vineyards\" title=\"Livermore's Wood Family Vineyards\" width=\"500\" height=\"375\" class=\"size-full wp-image-48026\">\u003cbr>\n\u003cem>Livermore's Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>Long before there was a national energy lab and towering wind turbines dotting the hills nearby, there were vineyards. In fact, winemaking in Livermore Valley goes all the way back to the Spanish missionaries. Some of the only wineries to survive Prohibition in California are located here. The historic \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a> wineries now anchor a growing wine region with more than forty wineries, many of them boutique wine producers with tasting rooms along main thoroughfares like Tesla Road. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lvwine.org/\">The Livermore Valley: Worth a visit\u003c/a>\u003c/strong>\u003cbr>\nThe Livermore Valley may be lesser known than its neighbors to the northwest, but the region (which spans six cities) is producing some award-winning wines on par with those from Sonoma and Napa. If you want to spend less time and money on a wine country visit, Livermore Valley, generally, has more modest tasting fees and bottle prices than Sonoma or Napa. I also found the winemakers to be more accessible.\u003c/p>\n\u003cp>A couple of recent trips to Livermore wine country gave me the chance to sample the region’s wares. Here are a few smaller wineries I think are worth exploring:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0373.jpg\" alt=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" title=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" width=\"500\" height=\"445\" class=\"size-full wp-image-48043\">\u003cbr>\n\u003cem>Rhonda Wood, Winemaker at Wood Family Vineyards\u003c/em>\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.woodfamilyvineyards.com/\">Wood Family Vineyards\u003c/a>\u003c/strong>\u003cbr>\nWhat does a former U.S. Airways pilot do when she is no longer flying commercial jetliners? She makes wine, of course. Rhonda Wood, a local favorite, used to make beer but eventually caught the wine bug. She taught herself to make wine by reading books, attending UC Davis extension classes and volunteering at wineries. In 2000 she and her husband, Michael, started Wood Family Vineyards. They consistently sell out of their wine through a mailing list and events that they hold at their Livermore Valley vineyard home. The day I visited I noticed something I don't generally hear in a barrel room -- local female folk rock vocalists blaring over the speakers. Wood is one of few female winemakers I have interviewed. She says, as a pilot, she is used to working in a male dominated world and if she has encountered obstacles, she doesn't mention them. Her attitude about awards, and she has won several of them, is equally matter of fact. \"How many awards do you need,\" she asked me. After tasting through about a half dozen of her wines, I had a favorite -- a smooth, rich, 2009 Zinfandel from Livermore Valley ($28).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/1010181749091ajw_cabfrcrush___29_sm.jpg\" alt=\"Jim Frost, Winemaker at Auburn James\" title=\"Jim Frost, Winemaker at Auburn James\" width=\"500\" height=\"370\" class=\"size-full wp-image-48048\">\u003cbr>\n\u003cem>Jim Frost, Winemaker at Auburn James. Photo: Stevie M. Sturla\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.auburnjames.com/\">Auburn James\u003c/a>\u003c/strong>\u003cbr>\nJim Frost makes wine that knocked my socks off. This English born former engineer is kind of a winemaker’s winemaker. The strong silent type, Frost seems more comfortable working behind the scenes making hits like his 2009 Auburn James Diablo Rosso ($60), an Alamo Tennat and Cab Blend that he creates with a custom crush client. This is a rich, balanced wine with red fruits including a hint of rhubarb. I also enjoyed a very nice, more affordable Pinot Noir ($34) and a 2008 Viognier ($30) that I am still trying to decide if I like. On the nose it’s a ripe, juicy apricot but on the palate I tasted cloves and bitters. This is a very interesting wine that pairs well with spicy food. In fact, pairing wine is what Frost likes to do, he doesn’t think of it, as many Americans do, as a stand alone beverage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03831.jpg\" alt=\"Auburn James tasting room in Danville\" title=\"Auburn James tasting room in Danville\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-48063\">\u003cbr>\n\u003cem>Auburn James tasting room in Danville\u003c/em>\u003c/p>\n\u003cp>Frost may spend much of his time at his winery in Livermore but I could set up camp at his handsome, comfortable tasting room in Danville. Frost and his partner, Matt Ospeck, opened the wine tasting room last year. They focus on premier wines and they are at the pricier end for Livermore Valley. A light menu of nibbles and small plates is designed to pair with glasses and flights of wines. Another tip, try the 2008 Bella Vista Napa Valley Cab. If the $75 dollar bottle price is too expensive, you can try it by the glass or with a flight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03651.jpg\" alt=\"Collin Cranor, Winemaker at Nottingham Cellars\" title=\"Collin Cranor, Winemaker at Nottingham Cellars\" width=\"500\" height=\"379\" class=\"size-full wp-image-48037\">\u003cbr>\n\u003cem>Collin Cranor, Winemaker at Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nottinghamcellars.com/index.php\">Nottingham Cellars\u003c/a> \u003c/strong>\u003cbr>\nThe owners of this family run winery may have reached into the past to come up with the name Nottingham, the original name of Livermore, but they have looked to the future in hiring their winemaker, Collin Cranor. At 26 years old, he’s among the youngest in California and is scoring high points from critics. Cranor has got the passion and a great attitude. I am a big fan of wine on tap and first took notice of Nottingham after trying a reasonably priced, tasty, red blend on tap at \u003ca href=\"http://toastoakland.com/\">Toast\u003c/a> in Oakland. On a visit to Nottingham Cellars I tasted through several other hand-crafted varietals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0362.jpg\" alt=\"Bottles of wine from Nottingham Cellars\" title=\"Bottles of wine from Nottingham Cellars \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48032\">\u003cbr>\n\u003cem>Bottles of wine from Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>My top picks from Nottingham included a 2009 Cab from Livermore, due out this fall ($44). This was a winner, chalky, earthy and spicy. I also liked the 2010 Rhone Red blend, Awakening ($36). A slightly less expensive choice is Ralphi’s Blend with hints of espresso and raspberry ($30). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are other outstanding wines being made in Livermore including wines from \u003ca href=\"http://www.mcgrailvineyards.com/home.html\">McGrail\u003c/a> and \u003ca href=\"http://www.stevenkent.com/\">Steven Kent\u003c/a>. But don’t trust me, taste for yourself. Livermore is holding its \u003ca href=\"http://www.lvwine.org/event/1736/1346558400_1346644800/31st_Annual_Harvest_Wine_Celebration_Labor_Day_Weekend_Sunday_Monday.html\">31st Annual Harvest Wine Celebration\u003c/a> on Sunday, September 2nd and Monday, September 3rd between noon and 5 p.m. Area wineries will offer wine, food, art and music to ticket holders. Bus transportation between wineries will be available on Sunday. Contact the \u003ca href=\"http://www.lvwine.org/\">Livermore Valley Winegrowers Association\u003c/a> for more details. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tips on Preparing Food for Burning Man",
"title": "Tips on Preparing Food for Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.facebook.com/media/set/?set=a.2461639068474.2145018.1477128853&type=3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dustcitydiner-ana-grillo560.jpg\" alt=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" title=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-48445\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Grilled Cheese at Dust City Diner at Burning Man 2011.\u003c/strong> Photo Credit: \u003ca href=\"https://www.facebook.com/ana.grillo\">Ana Grillo\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Today I bought three huge bags of neon fur and a pound of glitter to mod podge. Because that’s just the kind of stuff on your to-do list when you’re getting ready for \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/experience.html\">Burning Man\u003c/a>. \u003c/p>\n\u003cp>It’s my \u003ca href=\"http://www.burningman.com/first_timers/\">first burn\u003c/a> and I am positively buzzing with anticipation. Outfits and magical fairy dust aside, there are practical \u003ca href=\"http://survival.burningman.com/\">survival things\u003c/a> to think about too, like \u003cstrong>\u003cem>what are we going to eat\u003c/em>\u003c/strong>? \u003c/p>\n\u003cp>We are going to be in the middle of the desert in hundred degree weather and no refrigeration, just coolers and a supply of ice. It’s going to be extreme camping cooking. I’ve done my research and have picked up some great tips: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are your best friend.\u003c/strong> Even better, a vacuum sealer is your bestest best friend, but Ziplocks will do fine. Playa dust will get on everything and the best way to minimize ingestion of it is to prepare and portion out meals ahead of time.\u003c/li>\n\u003cli>\u003cstrong>Portion out your ice in Ziplocks.\u003c/strong> When it melts, your cooler won’t turn into a soupy mess, and you’ll have a baggie of ice-cold water to drink. Ahh, refreshing!\u003c/li>\n\u003cli>\u003cstrong>Elevate your food in the cooler using Tupperware or layers of cardboard.\u003c/strong> If your bags of ice leak, this adds some protection for your goods so they’re not sitting on the bottom of your cooler in water.\u003c/li>\n\u003cli>\u003cstrong>Label your coolers with contents.\u003c/strong> This will minimize unnecessary opening and closing. This especially holds true if you are the kind of person who stands in front of the fridge hemming and hawing over what you’re in the mood for.\u003c/li>\n\u003cli>\u003cstrong>Your body will crave hydration, protein, and sodium.\u003c/strong> Plan accordingly. Some popular items: bacon, soups, chili, peanut butter.\u003c/li>\n\u003cli>\u003cstrong>Opt for sturdy breads.\u003c/strong> Flat bread and naan will last longer than softer breads.\u003c/li>\n\u003cli>\u003cstrong>Don’t forget your coffee/tea/French press.\u003c/strong> Mint tea can help settle stomachs.\u003c/li>\n\u003cli>\u003cstrong>Bring Coconut Oil.\u003c/strong> You can cook with it, use it to soften hands and feet battered by the elements, and it doesn't require refrigeration.\u003c/li>\n\u003cli>\u003cstrong>Have an easy meal ready for Night 1.\u003c/strong> You are going to be excited and busy setting up camp. It may be late. You won’t want to cook a thing. Grab a burrito in Reno so you have something easy and ready to eat.\u003c/li>\n\u003cli>\u003cstrong>Get some of your favorite take-out and freeze it.\u003c/strong> It will be a great later-in-the-week treat. Indian? Great choice. Sushi? Not so much.\u003c/li>\n\u003c/ol>\n\u003cp>My game plan is to \u003cstrong>prepare as much as possible in advance\u003c/strong>, \u003cstrong>portion out the meals\u003c/strong>, \u003cstrong>vacuum seal\u003c/strong>, and \u003cstrong>freeze them\u003c/strong> so that on-site prep will be fast, easy, and will produce minimal grey water (you are not allowed to dump waste water on the playa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4035684306/in/set-72157622425997753\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Grooviks-Cube-Sunrise-Burning-Man-2009.jpg\" alt=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-48255\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Groovik's Cube, Sunrise, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Want to see my \u003cstrong>Burning Man Meal Plan\u003c/strong>? I’ve done the work so you don’t have to. Less time worrying about food, more time making \u003ca href=\"http://joythebaker.com/2012/05/how-to-make-summer-city-shoes/\">sparkle shoes\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>DINNERS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Big-Ass Pot of Chili\u003c/a> and \u003ca href=\"http://www.abreadaday.com/?p=146\">Cornbread Muffins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Chicken & Sausage Dirty Jambalaya\u003c/a>\u003c/li>\n\u003cli>Indian Takeout\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>LUNCHES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://souschefseries.com/detail/scs/9832/Meet-Rebecca-Meeker-chef-de-cuisine-at-Congress.htm#recipe\">Gazpacho\u003c/a> and Grilled Cheese\u003c/li>\n\u003cli>Mediterranean Tapas (Pita, Hummus, Cured Meat, Cheese, Red Peppers, Olives, Artichokes, Gigantes Beans in Tomato Sauce, Cornichons)\u003c/li>\n\u003cli>Instant Udon Soup Bowls\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>BREAKFASTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Breakfast Burritos (Sausage, Egg, Cheese, Beans, Rice)\u003c/li>\n\u003cli>\u003ca href=\"http://heatovento350.blogspot.com/2011/09/peanut-butter-and-jelly-french-toast.html\">PB&J French Toast\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>DESSERTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Rocky Road Rice Krispies Treats (i.e. amped up Rice Krispies Treats with add-ins of chocolate chips, peanuts, and marshmallows)\u003c/li>\n\u003cli>\u003ca href=\"http://whatsgabycooking.com/slutty-brownies/\">Slutty Brownies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shutterbean.com/2011/lemon-date-bars/\">Lemon Date Energy Bars\u003c/a>\u003c/li>\n\u003cli>Beef Jerky\u003c/li>\n\u003cli>Dried Fruit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Other helpful links to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/user/halcyonstyn\">Halcyon’s Burning Man Tips & Tricks Video Series\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/kitchens.html#.UDMfJqAbDAk\">Tips on Organizing a Communal Kitchen\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/drinks.html#.UDR999ZlQjB\">Tips on Beverages\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=0lszHxuEq0k\">How to Make a Faux Fur Vest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=B7aSPMEn7S0&feature=youtu.be\">No-Sew Tutu Tutorial\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4503255435/in/set-72157622425997753/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Sunrise-at-The-Temple-Burning-Man-20091.jpg\" alt=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48614\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sunrise at The Temple, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m ready to get dusty and soak in all the beauty I can. Are you? Any veteran burners out there with good tips and words of wisdom to share?\u003c/p>\n\n",
"disqusIdentifier": "48252 http://blogs.kqed.org/bayareabites/?p=48252",
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"excerpt": "What to eat at Burning Man: tips on food preparation and recipes that will fortify and satisfy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/media/set/?set=a.2461639068474.2145018.1477128853&type=3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dustcitydiner-ana-grillo560.jpg\" alt=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" title=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-48445\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Grilled Cheese at Dust City Diner at Burning Man 2011.\u003c/strong> Photo Credit: \u003ca href=\"https://www.facebook.com/ana.grillo\">Ana Grillo\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Today I bought three huge bags of neon fur and a pound of glitter to mod podge. Because that’s just the kind of stuff on your to-do list when you’re getting ready for \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/experience.html\">Burning Man\u003c/a>. \u003c/p>\n\u003cp>It’s my \u003ca href=\"http://www.burningman.com/first_timers/\">first burn\u003c/a> and I am positively buzzing with anticipation. Outfits and magical fairy dust aside, there are practical \u003ca href=\"http://survival.burningman.com/\">survival things\u003c/a> to think about too, like \u003cstrong>\u003cem>what are we going to eat\u003c/em>\u003c/strong>? \u003c/p>\n\u003cp>We are going to be in the middle of the desert in hundred degree weather and no refrigeration, just coolers and a supply of ice. It’s going to be extreme camping cooking. I’ve done my research and have picked up some great tips: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are your best friend.\u003c/strong> Even better, a vacuum sealer is your bestest best friend, but Ziplocks will do fine. Playa dust will get on everything and the best way to minimize ingestion of it is to prepare and portion out meals ahead of time.\u003c/li>\n\u003cli>\u003cstrong>Portion out your ice in Ziplocks.\u003c/strong> When it melts, your cooler won’t turn into a soupy mess, and you’ll have a baggie of ice-cold water to drink. Ahh, refreshing!\u003c/li>\n\u003cli>\u003cstrong>Elevate your food in the cooler using Tupperware or layers of cardboard.\u003c/strong> If your bags of ice leak, this adds some protection for your goods so they’re not sitting on the bottom of your cooler in water.\u003c/li>\n\u003cli>\u003cstrong>Label your coolers with contents.\u003c/strong> This will minimize unnecessary opening and closing. This especially holds true if you are the kind of person who stands in front of the fridge hemming and hawing over what you’re in the mood for.\u003c/li>\n\u003cli>\u003cstrong>Your body will crave hydration, protein, and sodium.\u003c/strong> Plan accordingly. Some popular items: bacon, soups, chili, peanut butter.\u003c/li>\n\u003cli>\u003cstrong>Opt for sturdy breads.\u003c/strong> Flat bread and naan will last longer than softer breads.\u003c/li>\n\u003cli>\u003cstrong>Don’t forget your coffee/tea/French press.\u003c/strong> Mint tea can help settle stomachs.\u003c/li>\n\u003cli>\u003cstrong>Bring Coconut Oil.\u003c/strong> You can cook with it, use it to soften hands and feet battered by the elements, and it doesn't require refrigeration.\u003c/li>\n\u003cli>\u003cstrong>Have an easy meal ready for Night 1.\u003c/strong> You are going to be excited and busy setting up camp. It may be late. You won’t want to cook a thing. Grab a burrito in Reno so you have something easy and ready to eat.\u003c/li>\n\u003cli>\u003cstrong>Get some of your favorite take-out and freeze it.\u003c/strong> It will be a great later-in-the-week treat. Indian? Great choice. Sushi? Not so much.\u003c/li>\n\u003c/ol>\n\u003cp>My game plan is to \u003cstrong>prepare as much as possible in advance\u003c/strong>, \u003cstrong>portion out the meals\u003c/strong>, \u003cstrong>vacuum seal\u003c/strong>, and \u003cstrong>freeze them\u003c/strong> so that on-site prep will be fast, easy, and will produce minimal grey water (you are not allowed to dump waste water on the playa). \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.flickr.com/photos/michaelholden/4035684306/in/set-72157622425997753\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Grooviks-Cube-Sunrise-Burning-Man-2009.jpg\" alt=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-48255\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Groovik's Cube, Sunrise, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Want to see my \u003cstrong>Burning Man Meal Plan\u003c/strong>? I’ve done the work so you don’t have to. Less time worrying about food, more time making \u003ca href=\"http://joythebaker.com/2012/05/how-to-make-summer-city-shoes/\">sparkle shoes\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>DINNERS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Big-Ass Pot of Chili\u003c/a> and \u003ca href=\"http://www.abreadaday.com/?p=146\">Cornbread Muffins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Chicken & Sausage Dirty Jambalaya\u003c/a>\u003c/li>\n\u003cli>Indian Takeout\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>LUNCHES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://souschefseries.com/detail/scs/9832/Meet-Rebecca-Meeker-chef-de-cuisine-at-Congress.htm#recipe\">Gazpacho\u003c/a> and Grilled Cheese\u003c/li>\n\u003cli>Mediterranean Tapas (Pita, Hummus, Cured Meat, Cheese, Red Peppers, Olives, Artichokes, Gigantes Beans in Tomato Sauce, Cornichons)\u003c/li>\n\u003cli>Instant Udon Soup Bowls\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>BREAKFASTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Breakfast Burritos (Sausage, Egg, Cheese, Beans, Rice)\u003c/li>\n\u003cli>\u003ca href=\"http://heatovento350.blogspot.com/2011/09/peanut-butter-and-jelly-french-toast.html\">PB&J French Toast\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>DESSERTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Rocky Road Rice Krispies Treats (i.e. amped up Rice Krispies Treats with add-ins of chocolate chips, peanuts, and marshmallows)\u003c/li>\n\u003cli>\u003ca href=\"http://whatsgabycooking.com/slutty-brownies/\">Slutty Brownies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shutterbean.com/2011/lemon-date-bars/\">Lemon Date Energy Bars\u003c/a>\u003c/li>\n\u003cli>Beef Jerky\u003c/li>\n\u003cli>Dried Fruit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Other helpful links to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/user/halcyonstyn\">Halcyon’s Burning Man Tips & Tricks Video Series\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/kitchens.html#.UDMfJqAbDAk\">Tips on Organizing a Communal Kitchen\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/drinks.html#.UDR999ZlQjB\">Tips on Beverages\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=0lszHxuEq0k\">How to Make a Faux Fur Vest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=B7aSPMEn7S0&feature=youtu.be\">No-Sew Tutu Tutorial\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4503255435/in/set-72157622425997753/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Sunrise-at-The-Temple-Burning-Man-20091.jpg\" alt=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48614\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sunrise at The Temple, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m ready to get dusty and soak in all the beauty I can. Are you? Any veteran burners out there with good tips and words of wisdom to share?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gifting an Epic Dinner in the Desert at Burning Man",
"title": "Gifting an Epic Dinner in the Desert at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/BurningManLoca5l.mp3\"] \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Black Rock French Quarter Organizers plan for an epic dinner to thank theme camp volunteers.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"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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"meta": {
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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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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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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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"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",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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