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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"disqusTitle": "San Francisco Street Food Festival 2012: Photo Slideshow",
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"content": "\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n",
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"excerpt": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
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"description": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow | KQED",
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"headline": "San Francisco Street Food Festival 2012: Photo Slideshow",
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"slug": "san-francisco-street-food-festival-2012-photo-slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\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/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Night Market + SF Street Food Festival",
"title": "Night Market + SF Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
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"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\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/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2012 Photos: Food, Art, Music & People",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
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"description": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People | KQED",
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"headline": "Outside Lands 2012 Photos: Food, Art, Music & People",
"datePublished": "2012-08-13T12:15:26-07:00",
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"slug": "outside-lands-2012-photos-food-art-music-people",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Day Two at the 2012 Outside Lands",
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"content": "\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-alabama-shakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-alabama-shakes1000.jpg\" alt=\"Crowd at Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\" title=\"Crowd at Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47176\">\u003c/a>\u003cbr>\n\u003cem>Big crowd for Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>For day two at \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> I experimented with bike parking, forgoing the bike valet service for my own lock and a chain link fence near the polo field entrance. Many hours later, it was confirmed: best idea ever.\u003c/p>\n\u003cp>I arrived at the festival just before the end of \u003ca href=\"http://zolajesus.com/\">Zola Jesus\u003c/a>' set to find the Lands End stage even larger than I remembered. A U-shaped ramp jutted out from the main stage, ready for two hours of Metallica later that night. From what I saw, Zola Jesus started the day with a bang. Their closing number had the drummer pounding out a Phil Collins-esque beat while singer Nika Roza Danilova sung in low sultry tones. The song ended with her repeatedly smashing the crash cymbal, double-handed, ringing the day to clanging attention.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus500.jpg\" alt=\"Zola Jesus Photo: Wendy Goodfriend\" title=\"Zola Jesus Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-47180\">\u003c/a>\u003cbr>\n\u003cem>Zola Jesus. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As more and more people filed onto the Polo Field picnic blankets were lifted in favor of standing. A group of floppy-haired young men filed onstage. Australia's Tame Impala were up. I can't imagine the average age of \u003ca href=\"http://www.tameimpala.com/\">Tame Impala\u003c/a> band members is over 30, but here they were, channeling psychedelic groove rock from an era well before their time. Each song triggered a game of \"sounds like\" in my memory banks: Blondie's \"Call Me,\" anything by XTC, the Kinks, even Of Montreal. This unplaceable familiarity possibly detracted from their otherwise engaging show -- listening became a personal challenge to place influences and similar sounds, rather than a pure appreciation of the spacey rock at hand.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47186\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47187\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47185\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Following this, I journeyed over to the Sutro stage to hear the relatively new group \u003ca href=\"http://www.alabamashakes.com/\">Alabama Shakes\u003c/a> play what they term 'roots rock.' To my ears, there was nothing to differentiate these songs from soul tunes of the '60s. Which isn't to say they weren't great performers. Lead singer Brittany Howard delivers her lyrics with soft hums, harsh growls, and everything in between, creating plenty of opportunities for dynamic builds. Alabama Shakes produced the first truly danceable music I heard all day -- and the crowd responded appropriately.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000.jpg\" alt=\"Alabama Shakes Photo: Wendy Goodfriend\" title=\"Alabama Shakes Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47190\">\u003c/a>\u003cbr>\n\u003cem>Alabama Shakes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Though I originally planned to next see \u003ca href=\"http://www.explosionsinthesky.com/\">Explosions in the Sky\u003c/a>, on my way to the Twin Peaks stage the crush of people between me and my destination dissuaded me. Saturday was way more crowded than Friday. I also had a hankering to hear something completely different than the guitar-heavy first half of my afternoon. Staking out a spot for \u003ca href=\"http://bigboi.com/\">Big Boi\u003c/a> turned out to be a great idea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000h.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47196\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j1.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47198\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47194\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Due to \"technical difficulties\" last year, Big Boi's set at 2011's Outside Lands turned into a brief (and by all reports strange) impromptu stand-up routine by Dave Chappelle before the performance was outright cancelled. This year, the rapper and crew assured the audience, \"if we're gonna do it, we're gonna do it right.\" OutKast has been on hiatus since 2007, but Big Boi performed a number of their greatest hits, including \"Ms. Jackson,\" \"So Fresh, So Clean,\" \"B.O.B. (Bombs over Baghdad),\" and \"Ghetto Musick.\" Backed by music videos and a flashing Big Boi logo, the OutKast songs were missing their more melodic half. Big Boi relied on the audience to fill these gaps, laying down his rhymes with incredible speed and fluidity. His solo material was equally well received -- 2011's loss was definitely 2012's gain.\u003c/p>\n\u003cp>Nearby, at the Panhandle stage (the coziest of the bunch), local garage rock foursome \u003ca href=\"http://www.theeohsees.com/\">Thee Oh Sees\u003c/a> were delivering upbeat, moshy tunes to a much smaller, but possibly even more enthusiastic audience. Lead singer and guitarist John Dwyer screeched and whooped, his hair completely obscuring his eyes. In fact, everyone in the band was exceedingly fun to watch. Dwyer's vocal style, especially with keyboardist Brigid Dawson's backup, was reminiscent of The B-52s' Fred Schneider. Or, The B-52s' Fred Schneider if he listened to a lot of the Melvins and lived in the Marina. If that doesn't sound good, believe me, it is.\u003c/p>\n\u003cp>By this time -- 6:30 pm -- it was cold. The fog that never really lifted was getting thicker and wetter by the minute. With a choice between \u003ca href=\"http://www2.norahjones.com/\">Norah Jones\u003c/a> and \u003ca href=\"http://www.passionpitmusic.com/home\">Passion Pit\u003c/a>, I chose warmth. I found it within the tightly packed crowd at the Twin Peaks stage, but Passion Pit's pop wasn't as mood-lifting as I'd hoped. It definitely didn't make me forget my tired feet. Perhaps I'd been alone at Outside Lands for too many hours without a personal supply of hard liquor (as did most people around me). For brief moments at a time, the band did achieve their full electropop sound and carried the whole crowd into boppy good cheer. But even without the band's help, I remembered a crucial element of large music performances: crowd camaraderie. As people pushed and shoved, jockeying for a better view of the misty pink stage, each group of strangers became a unit, banded together by proximity and their attempts at keeping everyone around them in good humor, enjoying each other as much as the music they came to see.\u003c/p>\n\u003cp>The one Passion Pit song I kind of wanted to hear echoed over Martin Luther King Drive as I biked home, a fitting close to a full day. It's title? \"Sleepyhead.\" One more day to go -- here's hoping for just a little sunshine to match everyone's good spirits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Outside Lands continues August 12, 2012. For more information visit \u003ca href=\"http://www.sfoutsidelands.com/home/\">sfoutsidelands.com\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-alabama-shakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-alabama-shakes1000.jpg\" alt=\"Crowd at Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\" title=\"Crowd at Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47176\">\u003c/a>\u003cbr>\n\u003cem>Big crowd for Alabama Shakes at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>For day two at \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> I experimented with bike parking, forgoing the bike valet service for my own lock and a chain link fence near the polo field entrance. Many hours later, it was confirmed: best idea ever.\u003c/p>\n\u003cp>I arrived at the festival just before the end of \u003ca href=\"http://zolajesus.com/\">Zola Jesus\u003c/a>' set to find the Lands End stage even larger than I remembered. A U-shaped ramp jutted out from the main stage, ready for two hours of Metallica later that night. From what I saw, Zola Jesus started the day with a bang. Their closing number had the drummer pounding out a Phil Collins-esque beat while singer Nika Roza Danilova sung in low sultry tones. The song ended with her repeatedly smashing the crash cymbal, double-handed, ringing the day to clanging attention.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus500.jpg\" alt=\"Zola Jesus Photo: Wendy Goodfriend\" title=\"Zola Jesus Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-47180\">\u003c/a>\u003cbr>\n\u003cem>Zola Jesus. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As more and more people filed onto the Polo Field picnic blankets were lifted in favor of standing. A group of floppy-haired young men filed onstage. Australia's Tame Impala were up. I can't imagine the average age of \u003ca href=\"http://www.tameimpala.com/\">Tame Impala\u003c/a> band members is over 30, but here they were, channeling psychedelic groove rock from an era well before their time. Each song triggered a game of \"sounds like\" in my memory banks: Blondie's \"Call Me,\" anything by XTC, the Kinks, even Of Montreal. This unplaceable familiarity possibly detracted from their otherwise engaging show -- listening became a personal challenge to place influences and similar sounds, rather than a pure appreciation of the spacey rock at hand.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47186\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47187\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47185\">\u003c/a>\u003cbr>\n\u003cem>Tame Impala. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Following this, I journeyed over to the Sutro stage to hear the relatively new group \u003ca href=\"http://www.alabamashakes.com/\">Alabama Shakes\u003c/a> play what they term 'roots rock.' To my ears, there was nothing to differentiate these songs from soul tunes of the '60s. Which isn't to say they weren't great performers. Lead singer Brittany Howard delivers her lyrics with soft hums, harsh growls, and everything in between, creating plenty of opportunities for dynamic builds. Alabama Shakes produced the first truly danceable music I heard all day -- and the crowd responded appropriately.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000.jpg\" alt=\"Alabama Shakes Photo: Wendy Goodfriend\" title=\"Alabama Shakes Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47190\">\u003c/a>\u003cbr>\n\u003cem>Alabama Shakes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Though I originally planned to next see \u003ca href=\"http://www.explosionsinthesky.com/\">Explosions in the Sky\u003c/a>, on my way to the Twin Peaks stage the crush of people between me and my destination dissuaded me. Saturday was way more crowded than Friday. I also had a hankering to hear something completely different than the guitar-heavy first half of my afternoon. Staking out a spot for \u003ca href=\"http://bigboi.com/\">Big Boi\u003c/a> turned out to be a great idea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000h.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47196\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j1.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47198\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47194\">\u003c/a>\u003cbr>\n\u003cem>Big Boi. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Due to \"technical difficulties\" last year, Big Boi's set at 2011's Outside Lands turned into a brief (and by all reports strange) impromptu stand-up routine by Dave Chappelle before the performance was outright cancelled. This year, the rapper and crew assured the audience, \"if we're gonna do it, we're gonna do it right.\" OutKast has been on hiatus since 2007, but Big Boi performed a number of their greatest hits, including \"Ms. Jackson,\" \"So Fresh, So Clean,\" \"B.O.B. (Bombs over Baghdad),\" and \"Ghetto Musick.\" Backed by music videos and a flashing Big Boi logo, the OutKast songs were missing their more melodic half. Big Boi relied on the audience to fill these gaps, laying down his rhymes with incredible speed and fluidity. His solo material was equally well received -- 2011's loss was definitely 2012's gain.\u003c/p>\n\u003cp>Nearby, at the Panhandle stage (the coziest of the bunch), local garage rock foursome \u003ca href=\"http://www.theeohsees.com/\">Thee Oh Sees\u003c/a> were delivering upbeat, moshy tunes to a much smaller, but possibly even more enthusiastic audience. Lead singer and guitarist John Dwyer screeched and whooped, his hair completely obscuring his eyes. In fact, everyone in the band was exceedingly fun to watch. Dwyer's vocal style, especially with keyboardist Brigid Dawson's backup, was reminiscent of The B-52s' Fred Schneider. Or, The B-52s' Fred Schneider if he listened to a lot of the Melvins and lived in the Marina. If that doesn't sound good, believe me, it is.\u003c/p>\n\u003cp>By this time -- 6:30 pm -- it was cold. The fog that never really lifted was getting thicker and wetter by the minute. With a choice between \u003ca href=\"http://www2.norahjones.com/\">Norah Jones\u003c/a> and \u003ca href=\"http://www.passionpitmusic.com/home\">Passion Pit\u003c/a>, I chose warmth. I found it within the tightly packed crowd at the Twin Peaks stage, but Passion Pit's pop wasn't as mood-lifting as I'd hoped. It definitely didn't make me forget my tired feet. Perhaps I'd been alone at Outside Lands for too many hours without a personal supply of hard liquor (as did most people around me). For brief moments at a time, the band did achieve their full electropop sound and carried the whole crowd into boppy good cheer. But even without the band's help, I remembered a crucial element of large music performances: crowd camaraderie. As people pushed and shoved, jockeying for a better view of the misty pink stage, each group of strangers became a unit, banded together by proximity and their attempts at keeping everyone around them in good humor, enjoying each other as much as the music they came to see.\u003c/p>\n\u003cp>The one Passion Pit song I kind of wanted to hear echoed over Martin Luther King Drive as I biked home, a fitting close to a full day. It's title? \"Sleepyhead.\" One more day to go -- here's hoping for just a little sunshine to match everyone's good spirits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Outside Lands continues August 12, 2012. For more information visit \u003ca href=\"http://www.sfoutsidelands.com/home/\">sfoutsidelands.com\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
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"description": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED",
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"headline": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \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/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \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/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\" alt=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" title=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47222\">\u003c/a>\u003cbr>\n\u003cem>Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The day started with \u003ca href=\"http://whitedenimmusic.com/\">White Denim\u003c/a> on the Sutro stage shredding their hearts out in the lingering fog. For 32 minutes straight, they played without stopping more than a half-beat between songs, building relentless sonic attacks through cyclical crescendos and driving, rapid beats. White Denim projected stadium-sized rock off the stage to a crowd ill-fitting their gigantic sound. Given all this, vocals seem unnecessary, but White Denim delivered those too. Lead singer James Petralli swung from croon to growl, impressively and effectively. Their second-to-last-song and undeniable hit of the set, \"Street Joy,\" started soft and slow but built to an epic, rumbling finish. It's a shame more people weren't around for their performance -- they set a high water mark for the rest Friday's acts and I, in my limited ability to see and hear everything, couldn't find their better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47226\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47228\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\" alt=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47230\">\u003c/a>\u003cbr>\n\u003cem>Sharon Van Etten. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>With White Denim still ringing in my ears, I secured a pair of fluorescent orange earplugs and staked out space for \u003ca href=\"http://sharonvanetten.com/\">Sharon Van Etten\u003c/a>. After such a loud, high energy set, her confessional folk-tinged songs were a bit of a come down. Was it the sleepy bedroom nature of her music, or was she a lackluster performer? The answer came as she warmed up, and her light tone shifted into the spooky, haunting \"Give Out.\" \"This song's about moving to New York City for love,\" she announced before starting. Then, as an off-mic aside: \"You can throw up now.\" After White Denim's nonstop tunes, Van Etten's between-song quips were charming, if self-deprecating. After \"Serpents,\" the first song she wrote for electric guitar -- a darkly infectious melody -- she shouted, \"That song's only three chords, anybody can play it!\" Thankfully, it wasn't just anybody up there, but Van Etten and her skillful backing band.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\" alt=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47233\">\u003c/a>\u003cbr>\n\u003cem>Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>It was hard to leave the Sutro stage, especially since musician/comedian \u003ca href=\"http://reggiewatts.com/\">Reggie Watts\u003c/a> was next in the lineup. With his hair swaying gently in the still-cool breeze, he climbed on stage wearing red suspenders and a rakish grin. For those unfamiliar with Watts' act, he performs largely improvised musical numbers blending various styles (hip-hop, soul, beatboxing, spoken word, you name it) with the help of loops and hilarious self-referential lyrics. Watts was met with huge cheers and unbridled laughter. As clever and funny as he is, it's equally fascinating to watch him build his songs onstage, adding each element in successive layers until he's assembled something that doesn't sound too far off from a studio-produced jam. Many of his songs addressed the \u003cstrong>Outside Lands\u003c/strong> crowd specifically. \"You've got a long day ahead of you, pick your battles well,\" he sang. There were also frequent references to antibacterial hand sanitizer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\" alt=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47236\">\u003c/a>\u003cbr>\n\u003cem>The crowd dancing to Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>I tore myself away to find food and drink, returning shortly to catch the first half of \u003ca href=\"http://thewalkmen.com/\">The Walkmen\u003c/a>'s set. Since I last saw them in a more intimate setting in 2006, they haven't lost any of their fire. Incredibly proficient musicians, they started late, but strong. Lead singer Hamilton Leithauser howls into the microphone, veins popping in his neck, his body balanced against the tilt of the mic stand. \"Thinking of a Dream I Had,\" a standout from their 2004 album \u003cem>Bows + Arrows\u003c/em> had the entire crowd moving, with many longtime fans singing along, choosing to remain for that moment with The Walkmen over the arguably bigger act one stage over: \u003ca href=\"http://www.beck.com/\">Beck\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\" alt=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47239\">\u003c/a>\u003cbr>\n\u003cem>Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Despite my brief foray outside of Lindley Meadow, I was unprepared for the scale of the Lands End stage. Starting at the far end of the Polo Field, Beck was nothing more than a gray speck in the distance, dwarfed by the two massive screens flanking the stage. While I worked at getting closer to the stage, everyone around me was dancing and singing along to \"Loser.\" It sounded good, but a bit tight, a bit shaky. Where was the flow? This continued until he got to songs from his 2002 album \u003cem>Sea Change\u003c/em>, warm, ambient, wonderful numbers. Too bad the weather wasn't warm and wonderful to match.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\" alt=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" title=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47241\">\u003c/a>\u003cbr>\n\u003cem>Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>After one day at the 2012 \u003cstrong>Outside Lands\u003c/strong> Festival, I can advise all attendees to dress warmly! Even cooler than buying an official Outside Lands blanket is bringing enough layers to make it through a day of mercurial San Francisco weather. I can also advise attendees to veer from their pre-planned schedule. I accidentally caught the first half of \u003ca href=\"http://dieantwoord.com/\">Die Antwoord\u003c/a>'s rave/rap performance (featuring lyrics I cannot quote here) and must admit, I've never seen or heard anything quite like that before. Here's to day two and all the aural discoveries ahead!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong> continues \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/day-two-at-the-2012-outside-lands/\">August 11\u003c/a> and 12, 2012. For \u003ca href=\"http://www.sfoutsidelands.com/home/\">more information\u003c/a> visit sfoutsidelands.com.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\" alt=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" title=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47222\">\u003c/a>\u003cbr>\n\u003cem>Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The day started with \u003ca href=\"http://whitedenimmusic.com/\">White Denim\u003c/a> on the Sutro stage shredding their hearts out in the lingering fog. For 32 minutes straight, they played without stopping more than a half-beat between songs, building relentless sonic attacks through cyclical crescendos and driving, rapid beats. White Denim projected stadium-sized rock off the stage to a crowd ill-fitting their gigantic sound. Given all this, vocals seem unnecessary, but White Denim delivered those too. Lead singer James Petralli swung from croon to growl, impressively and effectively. Their second-to-last-song and undeniable hit of the set, \"Street Joy,\" started soft and slow but built to an epic, rumbling finish. It's a shame more people weren't around for their performance -- they set a high water mark for the rest Friday's acts and I, in my limited ability to see and hear everything, couldn't find their better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47226\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47228\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\" alt=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47230\">\u003c/a>\u003cbr>\n\u003cem>Sharon Van Etten. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>With White Denim still ringing in my ears, I secured a pair of fluorescent orange earplugs and staked out space for \u003ca href=\"http://sharonvanetten.com/\">Sharon Van Etten\u003c/a>. After such a loud, high energy set, her confessional folk-tinged songs were a bit of a come down. Was it the sleepy bedroom nature of her music, or was she a lackluster performer? The answer came as she warmed up, and her light tone shifted into the spooky, haunting \"Give Out.\" \"This song's about moving to New York City for love,\" she announced before starting. Then, as an off-mic aside: \"You can throw up now.\" After White Denim's nonstop tunes, Van Etten's between-song quips were charming, if self-deprecating. After \"Serpents,\" the first song she wrote for electric guitar -- a darkly infectious melody -- she shouted, \"That song's only three chords, anybody can play it!\" Thankfully, it wasn't just anybody up there, but Van Etten and her skillful backing band.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\" alt=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47233\">\u003c/a>\u003cbr>\n\u003cem>Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>It was hard to leave the Sutro stage, especially since musician/comedian \u003ca href=\"http://reggiewatts.com/\">Reggie Watts\u003c/a> was next in the lineup. With his hair swaying gently in the still-cool breeze, he climbed on stage wearing red suspenders and a rakish grin. For those unfamiliar with Watts' act, he performs largely improvised musical numbers blending various styles (hip-hop, soul, beatboxing, spoken word, you name it) with the help of loops and hilarious self-referential lyrics. Watts was met with huge cheers and unbridled laughter. As clever and funny as he is, it's equally fascinating to watch him build his songs onstage, adding each element in successive layers until he's assembled something that doesn't sound too far off from a studio-produced jam. Many of his songs addressed the \u003cstrong>Outside Lands\u003c/strong> crowd specifically. \"You've got a long day ahead of you, pick your battles well,\" he sang. There were also frequent references to antibacterial hand sanitizer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\" alt=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47236\">\u003c/a>\u003cbr>\n\u003cem>The crowd dancing to Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>I tore myself away to find food and drink, returning shortly to catch the first half of \u003ca href=\"http://thewalkmen.com/\">The Walkmen\u003c/a>'s set. Since I last saw them in a more intimate setting in 2006, they haven't lost any of their fire. Incredibly proficient musicians, they started late, but strong. Lead singer Hamilton Leithauser howls into the microphone, veins popping in his neck, his body balanced against the tilt of the mic stand. \"Thinking of a Dream I Had,\" a standout from their 2004 album \u003cem>Bows + Arrows\u003c/em> had the entire crowd moving, with many longtime fans singing along, choosing to remain for that moment with The Walkmen over the arguably bigger act one stage over: \u003ca href=\"http://www.beck.com/\">Beck\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\" alt=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47239\">\u003c/a>\u003cbr>\n\u003cem>Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Despite my brief foray outside of Lindley Meadow, I was unprepared for the scale of the Lands End stage. Starting at the far end of the Polo Field, Beck was nothing more than a gray speck in the distance, dwarfed by the two massive screens flanking the stage. While I worked at getting closer to the stage, everyone around me was dancing and singing along to \"Loser.\" It sounded good, but a bit tight, a bit shaky. Where was the flow? This continued until he got to songs from his 2002 album \u003cem>Sea Change\u003c/em>, warm, ambient, wonderful numbers. Too bad the weather wasn't warm and wonderful to match.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\" alt=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" title=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47241\">\u003c/a>\u003cbr>\n\u003cem>Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>After one day at the 2012 \u003cstrong>Outside Lands\u003c/strong> Festival, I can advise all attendees to dress warmly! Even cooler than buying an official Outside Lands blanket is bringing enough layers to make it through a day of mercurial San Francisco weather. I can also advise attendees to veer from their pre-planned schedule. I accidentally caught the first half of \u003ca href=\"http://dieantwoord.com/\">Die Antwoord\u003c/a>'s rave/rap performance (featuring lyrics I cannot quote here) and must admit, I've never seen or heard anything quite like that before. Here's to day two and all the aural discoveries ahead!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong> continues \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/day-two-at-the-2012-outside-lands/\">August 11\u003c/a> and 12, 2012. For \u003ca href=\"http://www.sfoutsidelands.com/home/\">more information\u003c/a> visit sfoutsidelands.com.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"title": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Porn from the Tasting Tent at SF Chefs 2012",
"title": "Food Porn from the Tasting Tent at SF Chefs 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "46729 http://blogs.kqed.org/bayareabites/?p=46729",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\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/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Affordable Wines You Should Buy Today, from Wine Riot",
"title": "6 Affordable Wines You Should Buy Today, from Wine Riot",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n",
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"excerpt": "Want some tasty and affordable wines for your next meal, event or drunken binge. Here are 6 affordable ones from the Wine Riot event. Wine Riot is the hipster version of wine tasting. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
"title": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"description": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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