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"content": "\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-photo-Albert-Sanchez.jpg\" alt=\"Simon Doonan photo by Albert Sanchez\" title=\"Simon Doonan photo by Albert Sanchez\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37309\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Simon Doonan.\u003c/strong> Photo: Albert Sanchez\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">Simon Doonan\u003c/a> (Twitter @\u003ca href=\"https://twitter.com/#!/simondoonan\">simondoonan\u003c/a>) has long rocked the window dressing for \u003ca href=\"http://www.barneys.com/\">Barneys New York\u003c/a>, where he is currently the Creative Ambassador-at-Large. Doonan--who is known as much for his wit as his fashion prowess--has appeared on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef America\u003c/a>, \u003ca href=\"http://www.cwtv.com/shows/americas-next-top-model\">America’s Next Top Model\u003c/a>, and VH1’s \u003ca href=\"http://www.vh1.com/shows/i_love_the_80s/series.jhtml\">I Love the 80s\u003c/a> series and is a columnist for \u003ca href=\"http://www.slate.com/authors.simon_doonan.html\">Slate.com\u003c/a>. He is the author of the new book \u003ca href=\"http://www.simondoonan.net/books/\">\u003ci>Gay Men Don’t Get Fat\u003c/i>\u003c/a>, (Blue Rider Press, $24.95) which is a twist on the 1970s book \u003ca href=\"http://www.amazon.com/Real-Men-Dont-Eat-Quiche/dp/0671448315\">\u003cem>Real Men Don’t Eat Quiche\u003c/em>\u003c/a> and the more recent book \u003ca href=\"http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0375710515/ref=sr_1_1?s=books&ie=UTF8&qid=1325707016&sr=1-1\">\u003cem>French Women Don’t Get Fat\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>The book premise? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>“There are only two food groups, straight and gay, and a balanced diet (and the concordant trim figure) means some of both.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.amazon.com/Gay-Men-Dont-Get-Fat/dp/0399158731/ref=sr_1_1?ie=UTF8&qid=1317067362&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-Book-Cover300.jpg\" alt=\" Gay Men Dont Get Fat by Simon Doonan\" title=\" Gay Men Dont Get Fat by Simon Doonan\" width=\"300\" height=\"458\" class=\"alignnone size-full wp-image-37310\">\u003c/a>\u003c/p>\n\u003cp> His other books include \u003ca href=\"http://www.amazon.com/Wacky-Chicks-Fearlessly-Inappropriate-Fabulously/dp/0743257898/ref=sr_1_1?s=books&ie=UTF8&qid=1325707039&sr=1-1\">\u003cem>Wacky Chicks\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Eccentric-Glamour-Creating-Insanely-Fabulous/dp/B001O0EGT6/ref=sr_1_1?s=books&ie=UTF8&qid=1325707057&sr=1-1\">\u003cem>Eccentric Glamour\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fashion phenom married his partner, designer \u003ca href=\"http://www.jonathanadler.com/about.php\" http:>Jonathan Adler\u003c/a> in California in 2008, and the two reside in New York City. He told Bay Area Bites that “I cannot imagine living anywhere else, except maybe Fresno which people tell me is lovely in the springtime.” Doonan will be signing books at \u003ca href=\"http://www.barneys.com/Store-Locations/STORE_SANFRANCISCO,default,pg.html\">Barneys San Francisco\u003c/a> on Saturday, January 21 from 2 to 4 p.m. \u003c/p>\n\u003cp>\u003cstrong>What are the rules for eating gay?\u003c/strong>\u003cbr>\nThe trick is to balance your gay food and your straight food. It's about equilibrium. \u003cbr>\nStraight men get fat because they eat too much lardy straight food. On the other hand, if you eat too much gay food you will.... Simply put: eat too many macaroons and you will probably go into a diabetic coma.\u003cbr>\n \u003cbr>\n\u003cstrong>How do gay bear men fit into this?\u003c/strong>\u003cbr>\nGay men do get fat and they are called BEARS. I have an entire chapter -- a chunky chapter -- devoted to Bears. It's called Operation Goldilocks. Guess who's Goldilocks? Oui, c'est moi!\u003cbr>\n \u003cbr>\n\u003cstrong>...and what are the guidelines for eating straight?\u003c/strong>\u003cbr>\nStraight food is often thick and phallic and protein-rich. Think Burritos.\u003c/p>\n\u003cp>\u003cstrong>...lesbian?\u003c/strong>\u003cbr>\nLesbian food is organic and honest and peasant-y. Think organic olive oil. Think trusty community tables. Think crusty whole-meal bread. \u003c/p>\n\u003cp>\u003cstrong>What is your typical weekday breakfast, lunch and dinner (at home or on the go)?\u003c/strong>\u003cbr>\nFor breakfast I eat very fibrous hetero granola with a handful of blueberries to add a little gay panache. For lunch I usually ingest a big bowl of soup. This has given rise to rumors in the Barneys office that I wear dentures and can only eat soft food. It's not true. For dinner we often hit one of our local glam eateries. \u003ca href=\"http://www.ilcantinori.com/\">Il Cantanori\u003c/a> on 10th street is a fave.\u003cbr>\n \u003cbr>\n\u003cstrong>Where did you celebrate when you were married in California in 2008?\u003c/strong>\u003cbr>\nWe had dinner at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and Alice picked up the tab, which was incredibly sweet of her. I worship her. Her food is, and has always been, the perfect combo of gay and straight -- hearty protein with fluffy veggies.\u003cbr>\n \u003cbr>\n\u003cstrong>Guacamole shows up on San Francisco taqueria menus everywhere. You say it’s a no-no...why?\u003c/strong>\u003cbr>\nLet me put it to you this way: if you were to get kidnapped in Mexico and they fed you on guacamole for a week, you would explode out of your holding cell. THAT's how fattening it is.\u003cbr>\n \u003cbr>\n\u003cstrong>What are your favorite San Francisco food spots? How gay/straight are the menus there?\u003c/strong>\u003cbr>\nI love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- a perfect balance of gay and straight, ditto the clientele.\u003cbr>\nJ'adore \u003ca href=\"http://bouletteslarder.com/\">Boulette's Larder\u003c/a> -- fresh and chic, with a top-note of lesbian.\u003cbr>\nAnd of course, Chez Panisse, where it all started.\u003c/p>\n\u003cp> \u003cstrong>How did you come up with the book idea?\u003c/strong>\u003cbr>\nI thought it was time for me to take all my gay nuggets and nuances of wisdom and fling them at the straight world. I want to liberate the women -- and men too -- and show them how to live with the fearless stylish bravado of we homos...and weee homos like Me. \u003cbr>\n \u003cbr>\n\u003cstrong>I was scolded for asking for a beer at a SF fundraiser populated by gay men. The crowd was enjoying vodka and vodka cocktails. What are your thoughts on alcohol?\u003c/strong>\u003cbr>\nI am a tea-totaller. Alcohol scares me. When people get boozed up they start doing insane things and, worse still, eating everything in sight. Naughty naughty.\u003c/p>\n\u003cp>\u003cstrong>What can Bay Area folks expect at your book signing on Jan 21?\u003c/strong> \u003cbr>\nI love SF and am always happy to come visit. I will be radiating gay positivity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s next for you? \u003c/strong>\u003cbr>\nMy Jonny (Jonathan Adler) has won a design award in Madrid and so we are zipping off to collect it in February. I have not been to Spain in decades. Am looking forward to assessing the gay-ness of the paella.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-photo-Albert-Sanchez.jpg\" alt=\"Simon Doonan photo by Albert Sanchez\" title=\"Simon Doonan photo by Albert Sanchez\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37309\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Simon Doonan.\u003c/strong> Photo: Albert Sanchez\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.simondoonan.net/home/\">Simon Doonan\u003c/a> (Twitter @\u003ca href=\"https://twitter.com/#!/simondoonan\">simondoonan\u003c/a>) has long rocked the window dressing for \u003ca href=\"http://www.barneys.com/\">Barneys New York\u003c/a>, where he is currently the Creative Ambassador-at-Large. Doonan--who is known as much for his wit as his fashion prowess--has appeared on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef America\u003c/a>, \u003ca href=\"http://www.cwtv.com/shows/americas-next-top-model\">America’s Next Top Model\u003c/a>, and VH1’s \u003ca href=\"http://www.vh1.com/shows/i_love_the_80s/series.jhtml\">I Love the 80s\u003c/a> series and is a columnist for \u003ca href=\"http://www.slate.com/authors.simon_doonan.html\">Slate.com\u003c/a>. He is the author of the new book \u003ca href=\"http://www.simondoonan.net/books/\">\u003ci>Gay Men Don’t Get Fat\u003c/i>\u003c/a>, (Blue Rider Press, $24.95) which is a twist on the 1970s book \u003ca href=\"http://www.amazon.com/Real-Men-Dont-Eat-Quiche/dp/0671448315\">\u003cem>Real Men Don’t Eat Quiche\u003c/em>\u003c/a> and the more recent book \u003ca href=\"http://www.amazon.com/French-Women-Dont-Get-Fat/dp/0375710515/ref=sr_1_1?s=books&ie=UTF8&qid=1325707016&sr=1-1\">\u003cem>French Women Don’t Get Fat\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>The book premise? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>“There are only two food groups, straight and gay, and a balanced diet (and the concordant trim figure) means some of both.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.amazon.com/Gay-Men-Dont-Get-Fat/dp/0399158731/ref=sr_1_1?ie=UTF8&qid=1317067362&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Doonan-Book-Cover300.jpg\" alt=\" Gay Men Dont Get Fat by Simon Doonan\" title=\" Gay Men Dont Get Fat by Simon Doonan\" width=\"300\" height=\"458\" class=\"alignnone size-full wp-image-37310\">\u003c/a>\u003c/p>\n\u003cp> His other books include \u003ca href=\"http://www.amazon.com/Wacky-Chicks-Fearlessly-Inappropriate-Fabulously/dp/0743257898/ref=sr_1_1?s=books&ie=UTF8&qid=1325707039&sr=1-1\">\u003cem>Wacky Chicks\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Eccentric-Glamour-Creating-Insanely-Fabulous/dp/B001O0EGT6/ref=sr_1_1?s=books&ie=UTF8&qid=1325707057&sr=1-1\">\u003cem>Eccentric Glamour\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fashion phenom married his partner, designer \u003ca href=\"http://www.jonathanadler.com/about.php\" http:>Jonathan Adler\u003c/a> in California in 2008, and the two reside in New York City. He told Bay Area Bites that “I cannot imagine living anywhere else, except maybe Fresno which people tell me is lovely in the springtime.” Doonan will be signing books at \u003ca href=\"http://www.barneys.com/Store-Locations/STORE_SANFRANCISCO,default,pg.html\">Barneys San Francisco\u003c/a> on Saturday, January 21 from 2 to 4 p.m. \u003c/p>\n\u003cp>\u003cstrong>What are the rules for eating gay?\u003c/strong>\u003cbr>\nThe trick is to balance your gay food and your straight food. It's about equilibrium. \u003cbr>\nStraight men get fat because they eat too much lardy straight food. On the other hand, if you eat too much gay food you will.... Simply put: eat too many macaroons and you will probably go into a diabetic coma.\u003cbr>\n \u003cbr>\n\u003cstrong>How do gay bear men fit into this?\u003c/strong>\u003cbr>\nGay men do get fat and they are called BEARS. I have an entire chapter -- a chunky chapter -- devoted to Bears. It's called Operation Goldilocks. Guess who's Goldilocks? Oui, c'est moi!\u003cbr>\n \u003cbr>\n\u003cstrong>...and what are the guidelines for eating straight?\u003c/strong>\u003cbr>\nStraight food is often thick and phallic and protein-rich. Think Burritos.\u003c/p>\n\u003cp>\u003cstrong>...lesbian?\u003c/strong>\u003cbr>\nLesbian food is organic and honest and peasant-y. Think organic olive oil. Think trusty community tables. Think crusty whole-meal bread. \u003c/p>\n\u003cp>\u003cstrong>What is your typical weekday breakfast, lunch and dinner (at home or on the go)?\u003c/strong>\u003cbr>\nFor breakfast I eat very fibrous hetero granola with a handful of blueberries to add a little gay panache. For lunch I usually ingest a big bowl of soup. This has given rise to rumors in the Barneys office that I wear dentures and can only eat soft food. It's not true. For dinner we often hit one of our local glam eateries. \u003ca href=\"http://www.ilcantinori.com/\">Il Cantanori\u003c/a> on 10th street is a fave.\u003cbr>\n \u003cbr>\n\u003cstrong>Where did you celebrate when you were married in California in 2008?\u003c/strong>\u003cbr>\nWe had dinner at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and Alice picked up the tab, which was incredibly sweet of her. I worship her. Her food is, and has always been, the perfect combo of gay and straight -- hearty protein with fluffy veggies.\u003cbr>\n \u003cbr>\n\u003cstrong>Guacamole shows up on San Francisco taqueria menus everywhere. You say it’s a no-no...why?\u003c/strong>\u003cbr>\nLet me put it to you this way: if you were to get kidnapped in Mexico and they fed you on guacamole for a week, you would explode out of your holding cell. THAT's how fattening it is.\u003cbr>\n \u003cbr>\n\u003cstrong>What are your favorite San Francisco food spots? How gay/straight are the menus there?\u003c/strong>\u003cbr>\nI love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- a perfect balance of gay and straight, ditto the clientele.\u003cbr>\nJ'adore \u003ca href=\"http://bouletteslarder.com/\">Boulette's Larder\u003c/a> -- fresh and chic, with a top-note of lesbian.\u003cbr>\nAnd of course, Chez Panisse, where it all started.\u003c/p>\n\u003cp> \u003cstrong>How did you come up with the book idea?\u003c/strong>\u003cbr>\nI thought it was time for me to take all my gay nuggets and nuances of wisdom and fling them at the straight world. I want to liberate the women -- and men too -- and show them how to live with the fearless stylish bravado of we homos...and weee homos like Me. \u003cbr>\n \u003cbr>\n\u003cstrong>I was scolded for asking for a beer at a SF fundraiser populated by gay men. The crowd was enjoying vodka and vodka cocktails. What are your thoughts on alcohol?\u003c/strong>\u003cbr>\nI am a tea-totaller. Alcohol scares me. When people get boozed up they start doing insane things and, worse still, eating everything in sight. Naughty naughty.\u003c/p>\n\u003cp>\u003cstrong>What can Bay Area folks expect at your book signing on Jan 21?\u003c/strong> \u003cbr>\nI love SF and am always happy to come visit. I will be radiating gay positivity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s next for you? \u003c/strong>\u003cbr>\nMy Jonny (Jonathan Adler) has won a design award in Madrid and so we are zipping off to collect it in February. I have not been to Spain in decades. Am looking forward to assessing the gay-ness of the paella.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2011: Part Two",
"title": "Ten Top Food News Stories of 2011: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food -- and a healthy smattering of the year's biggest food celebrities.",
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"description": "Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food -- and a healthy smattering of the year's biggest food celebrities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dinner and Q & A with Chef Stephanie Izard",
"title": "Dinner and Q & A with Chef Stephanie Izard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"Stephanie Izard\" title=\"Stephanie Izard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36419\">\u003c/a>\u003cbr>\n\u003cem>Stephanie Izard\u003c/em>\u003c/p>\n\u003cp>Chef \u003cstrong>Stephanie Izard\u003c/strong>, of Chicago's \u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a> made San Francisco the 13th stop on her \u003ca href=\"http://goat-tour.com/\">Goat Tour\u003c/a>. Her debut cookbook, \u003cem>Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & Drinks\u003c/em>, co-authored with friend and food writer \u003cstrong>Heather Shouse\u003c/strong>, was released by Chronicle Books in October. Rather than a typical book tour though (what would be the fun in that?), Izard decided to travel the country, teaming up to cook with chef friends along the way. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"Chefs Stephanie Izard and Jennifer Biesty\" title=\"Chefs Stephanie Izard and Jennifer Biesty\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36420\">\u003c/a>\u003cbr>\n\u003cem>Chefs Stephanie Izard and Jennifer Biesty\u003c/em>\u003c/p>\n\u003cp>Stephanie joined fellow \u003cem>Top Chef\u003c/em> alum Chef \u003cstrong>Jennifer Biesty\u003c/strong> last Friday at \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> to cook up a special dinner benefiting \u003ca href=\"http://www.strength.org/\">Share our Strength\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" title=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-36412\">\u003c/a>\u003cbr>\n\u003cem>Cauliflower Panna Cotta, Beet Caviar, Crostini\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, we had an amuse bouche of creamy \u003cstrong>Cauliflower Panna Cotta\u003c/strong> topped with roasted beet caviar and crostini, and a glass of bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Seared Scallop, Goat Sausage, Goat XO\" title=\"Seared Scallop, Goat Sausage, Goat XO\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36413\">\u003c/a>\u003cbr>\n\u003cem>Seared Scallop, Goat Sausage, Goat XO\u003c/em>\u003c/p>\n\u003cp>Next up, Stephanie prepared a \u003cstrong>Seared Scallop with Goat Sausage\u003c/strong>, topped with goat liver aioli and served with maitake mushrooms and winter squash in a smoky goat XO sauce. Airy, crispy pillows of cracker-like \"pizza puffs\" were scattered in the mix and added some unexpected crunch. I remembered this dish from a lunch Stephanie did with Chef Shawn McClain at \u003ca href=\"http://www.arialasvegas.com/dining/sage.aspx\">Sage\u003c/a> in \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Las Vegas\u003c/a> a few months ago. I was happy to have an encore of it. Wine pairing: \u003ca href=\"http://pushbackwinery.com/\">Pushback Sauvignon Blanc\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Fregula, Cherry Stone Clams, Calamari\" title=\"Fregula, Cherry Stone Clams, Calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36415\">\u003c/a>\u003cbr>\n\u003cem>Fregula, Cherry Stone Clams, Calamari\u003c/em> \u003c/p>\n\u003cp>Second course was a modern paella of sorts if you will, from Jen. A super sweet Cherry Stone Clam stuffed with calamari and a thin slice of Spanish chorizo over fregula studded with plump buttery Castelvetrano olives, almonds, and a shower of saffron threads. Wine pairing: \u003ca href=\"http://www.dumol.com/\">DuMOL Chardonnay\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" title=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36416\">\u003c/a>\u003cbr>\n\u003cem>Goat Belly, Fennel Puree, Bourbon Buttered Crab\u003c/em>\u003c/p>\n\u003cp>My favorite dish of the evening was Stephanie's \u003cstrong>Crisp Confit Goat Belly\u003c/strong> over a sweet fennel puree, topped with ribbons of shaved fennel, fine strands of lemon zest, and Bourbon Buttered Crab. The goat belly was crispy, fatty, and tender, and the bourbon buttered crab – seriously? To die for. The richness of this glorious fat-on-fat action was offset nicely by the fresh crunch of the fennel and a hit of acid from some lemon juice. Wine pairing: \u003ca href=\"http://www.fortrossvineyard.com/\">Fort Ross Vineyard Pinot Noir\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" title=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36417\">\u003c/a>\u003cbr>\n\u003cem>Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\u003c/em>\u003c/p>\n\u003cp>Jen finished out the savory courses with a hulking \u003cstrong>Chili and Chocolate Braised Wagyu Short Rib\u003c/strong> garnished with pickled pear gremolata and candied fresno chilies over creamy parsnip puree. The chili-chocolate braise imparted a wonderful depth of flavor to the meat, but the unexpected delight were the creative garnishes. The pickled pear gremolata was full of sweet, crunchy, lemony herbaceousness and the brittle candied chilies had snap and heat to them. The parsnip puree was a welcome change to the typical mashed potato. I loved the sweet root veggie flavor and velvety starchiness of it. Definitely something I'll be trying at home this winter.\u003cbr>\nWine pairing: \u003ca href=\"http://www.pahlmeyer.com/\">Jason Pahlmeyer Red Blend\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pear, Huckleberry Crepes, Mascarpone\" title=\"Pear, Huckleberry Crepes, Mascarpone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36418\">\u003c/a>\u003c/p>\n\u003cp>Scala's pastry chef \u003cstrong>Tim Nugent\u003c/strong>, a \u003cem>Top Chef Just Desserts\u003c/em> alum, prepared our dessert for the evening, a roasted \u003cstrong>Pear with Huckleberry Crepes\u003c/strong> served over a spoonful of mascarpone cheese. Wine pairing: \u003ca href=\"http://www.beringer.com/\">Beringer \"Nightengale\" Botrytised Semillon\u003c/a>. \u003c/p>\n\u003cp>After our meal I had a chance to sit down with Stephanie for a bit and chat. Here's what she had to say about her new book, goats, second restaurant, guilty pleasures, and sriracha.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Chef Stephanie Izard\" title=\"Chef Stephanie Izard\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36414\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tell us about your new cookbook \u003cem>Girl in the Kitchen\u003c/em>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Girl in the Kitchen\u003c/em> just came out in October. I wanted it to be very much for the home cook. We're already working on a Girl & the Goat cookbook, which will still be things you can recreate at home, but maybe a little more challenging (because goats are hard to find). But for this one, I got all the ingredients at Whole Foods or my local market, tested all the ingredients in my home kitchen in Chicago, which is like four square feet, and I had to do all the dishes myself, so I kept everything really simple. And I had friends come over and watch me cook so they could ask questions like, \"What is bearding mussels?\" or \"What do you mean you're sweating the vegetables?\" Things that I take for granted or are just second nature, but that maybe home cooks don't know the answer to. So we put little tips and tricks inside the book. And then there are just funny stories. I think it's a fun book and I have a lot of chef friends that obviously aren't going to cook the recipes because they're chefs, but they've sat down on the couch and read the little stories. I think there's a little bit of something for everyone.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite recipe in there?\u003c/strong>\u003c/p>\n\u003cp>There are a few recipes that people ask for from Girl & the Goat, like our green bean recipe. People love our green beans. There's a halibut dish with a pork ragu – that's if you wanted to take a little more time to make a few steps. Also, the apple and pork and bacon ragu – so simple, it takes hardly any time to make, but adding the apple into the bacon and pork just makes it tasty.\u003c/p>\n\u003cp>\u003cstrong>The name of your restaurant comes from your last name, Izard, which is a type of mountain goat that lives in the Pyranees Mountains. Both of your dishes tonight featured some delicious goat. Can you talk a bit about cooking with goat – something not many people are familiar with?\u003c/strong> \u003c/p>\n\u003cp>We get 8-10 whole goats a week from \u003ca href=\"http://www.kilgusfarmstead.com/\">Kilgus Farms\u003c/a>, its about 1 1/2 - 2 hours south of the restaurant in Illinois and we actually get our dairy from Justin Kilgus's dad, who owns a dairy farm. It's just amazing goat. We taste-tested goats around Illinois before we picked that one. I had never cooked goat until we were getting ready to open, and I figured I should probably figure out how to cook it. I remember the first event, we got a couple legs and we braised them in cherries and beer and smoked it, and it came out great, and we were like, \"Oh, goat is good!\" and so we've just been playing around with all sorts of stuff. We have ten or so different dishes that we rotate on the menu. You can do everything with goat that you can do with pig, it just takes a little bit more thought because goats aren't blessed with as much fat as pigs.\u003c/p>\n\u003cp>\u003cstrong>You're working on opening a second restaurant, right?\u003c/strong>\u003c/p>\n\u003cp>We're opening a diner. It's going to be, well hopefully better than Rutti Tutti Fresh and Fruity breakfast, but it'll be diner. A lot of people say \"diner,\" and then they're like, \"Oh, look at my foie gras burger,\" and well, that's not gonna be at a diner…We bake all our breads in house, we're moving that across the street, so I'll have a bakeshop and then a cookie classroom upstairs, and private dining so people can rent it out for private events. \u003c/p>\n\u003cp>\u003cstrong>What's your guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>I just like ranch dressing a lot. We made ranch dressing the other day for this dish we're doing, but I didn't even call it ranch. I just called it buttermilk dressing, because it's delicious, but nothing like Hidden Valley Ranch.\u003c/p>\n\u003cp>\u003cstrong>Sriracha -- trend or staple?\u003c/strong>\u003c/p>\n\u003cp>I love sriracha. We have it in our kitchen all the time. Sriracha and sambal. All the time. I would say every dish at The Goat has one or the other, at least a little bit, in it. But I'm a spice wuss, so I can only have a little bit.\u003c/p>\n\u003cp>\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a>\u003cbr>\n809 W Randolph St\u003cbr>\n(between Halsted St & Green St)\u003cbr>\nChicago, IL 60607\u003cbr>\n(312) 492-6262\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a>\u003cbr>\n432 Powell St\u003cbr>\n(between Post St & Sutter St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 395-8555\u003c/p>\n\n",
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"excerpt": "Chef Stephanie Izard cooks up a special dinner with fellow Top Chef alum Chef Jennifer Biesty to promote her new cookbook and raise some money for Share our Strength. ",
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"description": "Chef Stephanie Izard cooks up a special dinner with fellow Top Chef alum Chef Jennifer Biesty to promote her new cookbook and raise some money for Share our Strength. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"Stephanie Izard\" title=\"Stephanie Izard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36419\">\u003c/a>\u003cbr>\n\u003cem>Stephanie Izard\u003c/em>\u003c/p>\n\u003cp>Chef \u003cstrong>Stephanie Izard\u003c/strong>, of Chicago's \u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a> made San Francisco the 13th stop on her \u003ca href=\"http://goat-tour.com/\">Goat Tour\u003c/a>. Her debut cookbook, \u003cem>Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & Drinks\u003c/em>, co-authored with friend and food writer \u003cstrong>Heather Shouse\u003c/strong>, was released by Chronicle Books in October. Rather than a typical book tour though (what would be the fun in that?), Izard decided to travel the country, teaming up to cook with chef friends along the way. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"Chefs Stephanie Izard and Jennifer Biesty\" title=\"Chefs Stephanie Izard and Jennifer Biesty\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36420\">\u003c/a>\u003cbr>\n\u003cem>Chefs Stephanie Izard and Jennifer Biesty\u003c/em>\u003c/p>\n\u003cp>Stephanie joined fellow \u003cem>Top Chef\u003c/em> alum Chef \u003cstrong>Jennifer Biesty\u003c/strong> last Friday at \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> to cook up a special dinner benefiting \u003ca href=\"http://www.strength.org/\">Share our Strength\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" title=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-36412\">\u003c/a>\u003cbr>\n\u003cem>Cauliflower Panna Cotta, Beet Caviar, Crostini\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, we had an amuse bouche of creamy \u003cstrong>Cauliflower Panna Cotta\u003c/strong> topped with roasted beet caviar and crostini, and a glass of bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Seared Scallop, Goat Sausage, Goat XO\" title=\"Seared Scallop, Goat Sausage, Goat XO\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36413\">\u003c/a>\u003cbr>\n\u003cem>Seared Scallop, Goat Sausage, Goat XO\u003c/em>\u003c/p>\n\u003cp>Next up, Stephanie prepared a \u003cstrong>Seared Scallop with Goat Sausage\u003c/strong>, topped with goat liver aioli and served with maitake mushrooms and winter squash in a smoky goat XO sauce. Airy, crispy pillows of cracker-like \"pizza puffs\" were scattered in the mix and added some unexpected crunch. I remembered this dish from a lunch Stephanie did with Chef Shawn McClain at \u003ca href=\"http://www.arialasvegas.com/dining/sage.aspx\">Sage\u003c/a> in \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Las Vegas\u003c/a> a few months ago. I was happy to have an encore of it. Wine pairing: \u003ca href=\"http://pushbackwinery.com/\">Pushback Sauvignon Blanc\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Fregula, Cherry Stone Clams, Calamari\" title=\"Fregula, Cherry Stone Clams, Calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36415\">\u003c/a>\u003cbr>\n\u003cem>Fregula, Cherry Stone Clams, Calamari\u003c/em> \u003c/p>\n\u003cp>Second course was a modern paella of sorts if you will, from Jen. A super sweet Cherry Stone Clam stuffed with calamari and a thin slice of Spanish chorizo over fregula studded with plump buttery Castelvetrano olives, almonds, and a shower of saffron threads. Wine pairing: \u003ca href=\"http://www.dumol.com/\">DuMOL Chardonnay\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" title=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36416\">\u003c/a>\u003cbr>\n\u003cem>Goat Belly, Fennel Puree, Bourbon Buttered Crab\u003c/em>\u003c/p>\n\u003cp>My favorite dish of the evening was Stephanie's \u003cstrong>Crisp Confit Goat Belly\u003c/strong> over a sweet fennel puree, topped with ribbons of shaved fennel, fine strands of lemon zest, and Bourbon Buttered Crab. The goat belly was crispy, fatty, and tender, and the bourbon buttered crab – seriously? To die for. The richness of this glorious fat-on-fat action was offset nicely by the fresh crunch of the fennel and a hit of acid from some lemon juice. Wine pairing: \u003ca href=\"http://www.fortrossvineyard.com/\">Fort Ross Vineyard Pinot Noir\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" title=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36417\">\u003c/a>\u003cbr>\n\u003cem>Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\u003c/em>\u003c/p>\n\u003cp>Jen finished out the savory courses with a hulking \u003cstrong>Chili and Chocolate Braised Wagyu Short Rib\u003c/strong> garnished with pickled pear gremolata and candied fresno chilies over creamy parsnip puree. The chili-chocolate braise imparted a wonderful depth of flavor to the meat, but the unexpected delight were the creative garnishes. The pickled pear gremolata was full of sweet, crunchy, lemony herbaceousness and the brittle candied chilies had snap and heat to them. The parsnip puree was a welcome change to the typical mashed potato. I loved the sweet root veggie flavor and velvety starchiness of it. Definitely something I'll be trying at home this winter.\u003cbr>\nWine pairing: \u003ca href=\"http://www.pahlmeyer.com/\">Jason Pahlmeyer Red Blend\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pear, Huckleberry Crepes, Mascarpone\" title=\"Pear, Huckleberry Crepes, Mascarpone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36418\">\u003c/a>\u003c/p>\n\u003cp>Scala's pastry chef \u003cstrong>Tim Nugent\u003c/strong>, a \u003cem>Top Chef Just Desserts\u003c/em> alum, prepared our dessert for the evening, a roasted \u003cstrong>Pear with Huckleberry Crepes\u003c/strong> served over a spoonful of mascarpone cheese. Wine pairing: \u003ca href=\"http://www.beringer.com/\">Beringer \"Nightengale\" Botrytised Semillon\u003c/a>. \u003c/p>\n\u003cp>After our meal I had a chance to sit down with Stephanie for a bit and chat. Here's what she had to say about her new book, goats, second restaurant, guilty pleasures, and sriracha.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Chef Stephanie Izard\" title=\"Chef Stephanie Izard\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36414\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tell us about your new cookbook \u003cem>Girl in the Kitchen\u003c/em>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Girl in the Kitchen\u003c/em> just came out in October. I wanted it to be very much for the home cook. We're already working on a Girl & the Goat cookbook, which will still be things you can recreate at home, but maybe a little more challenging (because goats are hard to find). But for this one, I got all the ingredients at Whole Foods or my local market, tested all the ingredients in my home kitchen in Chicago, which is like four square feet, and I had to do all the dishes myself, so I kept everything really simple. And I had friends come over and watch me cook so they could ask questions like, \"What is bearding mussels?\" or \"What do you mean you're sweating the vegetables?\" Things that I take for granted or are just second nature, but that maybe home cooks don't know the answer to. So we put little tips and tricks inside the book. And then there are just funny stories. I think it's a fun book and I have a lot of chef friends that obviously aren't going to cook the recipes because they're chefs, but they've sat down on the couch and read the little stories. I think there's a little bit of something for everyone.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite recipe in there?\u003c/strong>\u003c/p>\n\u003cp>There are a few recipes that people ask for from Girl & the Goat, like our green bean recipe. People love our green beans. There's a halibut dish with a pork ragu – that's if you wanted to take a little more time to make a few steps. Also, the apple and pork and bacon ragu – so simple, it takes hardly any time to make, but adding the apple into the bacon and pork just makes it tasty.\u003c/p>\n\u003cp>\u003cstrong>The name of your restaurant comes from your last name, Izard, which is a type of mountain goat that lives in the Pyranees Mountains. Both of your dishes tonight featured some delicious goat. Can you talk a bit about cooking with goat – something not many people are familiar with?\u003c/strong> \u003c/p>\n\u003cp>We get 8-10 whole goats a week from \u003ca href=\"http://www.kilgusfarmstead.com/\">Kilgus Farms\u003c/a>, its about 1 1/2 - 2 hours south of the restaurant in Illinois and we actually get our dairy from Justin Kilgus's dad, who owns a dairy farm. It's just amazing goat. We taste-tested goats around Illinois before we picked that one. I had never cooked goat until we were getting ready to open, and I figured I should probably figure out how to cook it. I remember the first event, we got a couple legs and we braised them in cherries and beer and smoked it, and it came out great, and we were like, \"Oh, goat is good!\" and so we've just been playing around with all sorts of stuff. We have ten or so different dishes that we rotate on the menu. You can do everything with goat that you can do with pig, it just takes a little bit more thought because goats aren't blessed with as much fat as pigs.\u003c/p>\n\u003cp>\u003cstrong>You're working on opening a second restaurant, right?\u003c/strong>\u003c/p>\n\u003cp>We're opening a diner. It's going to be, well hopefully better than Rutti Tutti Fresh and Fruity breakfast, but it'll be diner. A lot of people say \"diner,\" and then they're like, \"Oh, look at my foie gras burger,\" and well, that's not gonna be at a diner…We bake all our breads in house, we're moving that across the street, so I'll have a bakeshop and then a cookie classroom upstairs, and private dining so people can rent it out for private events. \u003c/p>\n\u003cp>\u003cstrong>What's your guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>I just like ranch dressing a lot. We made ranch dressing the other day for this dish we're doing, but I didn't even call it ranch. I just called it buttermilk dressing, because it's delicious, but nothing like Hidden Valley Ranch.\u003c/p>\n\u003cp>\u003cstrong>Sriracha -- trend or staple?\u003c/strong>\u003c/p>\n\u003cp>I love sriracha. We have it in our kitchen all the time. Sriracha and sambal. All the time. I would say every dish at The Goat has one or the other, at least a little bit, in it. But I'm a spice wuss, so I can only have a little bit.\u003c/p>\n\u003cp>\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a>\u003cbr>\n809 W Randolph St\u003cbr>\n(between Halsted St & Green St)\u003cbr>\nChicago, IL 60607\u003cbr>\n(312) 492-6262\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a>\u003cbr>\n432 Powell St\u003cbr>\n(between Post St & Sutter St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 395-8555\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Filling the Pantry of the San Francisco Food Bank with Pedal Power",
"title": "Filling the Pantry of the San Francisco Food Bank with Pedal Power",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-e1322546996766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-e1322546996766.jpg\" alt=\"supermarket street sweep\" title=\"supermarket street sweep\" width=\"550\" height=\"366\" class=\"alignnone size-full wp-image-36002\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by \u003ca href=\"http://www.flickr.com/photos/koshi/5235358701/\">Koshi\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>I've only been a resident of the Bay Area since 2006, but it's felt like home the moment I ditched my New York City zip code for the \"Best Coast.\" One of the reasons I moved out here is because it's a mecca for folks who love the great outdoors, and as a lifelong cyclist, I can't imagine another place I'd rather live and play. \u003c/p>\n\u003cp>Ironically enough, it wasn't until I left New York that I heard about \u003ca href=\"http://cranksgiving.org\">Cranksgiving\u003c/a>. This is an annual food drive that's been going strong since 1999. It was originally organized by a group of NYC bike messengers and follows the \"\u003ca href=\"http://en.wikipedia.org/wiki/Alleycat_races\">alley cat\u003c/a>\" format of street racing. Alleycats emulate a typical bike messenger's day. There is a \"manifest\" that lists the \"checkpoints\" -- rather like the multiple stops messengers make on their delivery route. During a typical alleycat, an individual stationed at the checkpoint will sign the manifest as proof that the participant came by. With Cranksgiving, the supermarkets serve as the checkpoints, and racers buy a list of groceries that goes directly to food pantries and other non-profit organizations. \u003c/p>\n\u003cp>Cranksgiving has spread around the country, and there are now over 30 benefit races at last count. San Francisco didn't have one in 2006, so I and a group of bike-fanatic friends launched the \u003ca href=\"http://en.wikipedia.org/wiki/Supermarket_Street_Sweep\">Supermarket Street Sweep\u003c/a> (yes, the name is a riff on the \u003ca href=\"http://en.wikipedia.org/wiki/Supermarket_Sweep\">old game show\u003c/a>) to help the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. The Sweep also adheres to the alleycat street race style, but there are two categories: Speed and Cargo. For the Speed category, cyclists race to supermarkets as fast as they can to buy all of the items on their list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/shopping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/shopping-e1322547063950.jpg\" alt=\"shopping\" title=\"shopping\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36003\">\u003c/a>\u003c/p>\n\u003cp>And in a hilly city like San Francisco, that's no easy feat. Contestants who'd like to be winning contenders are not only fit, but also possess excellent navigational skills and the ability to plot the best route just like a regular bicycle messenger. And it doesn't hurt to be able to charm your way to the front of the checkout line to expedite paying for your groceries ahead of your competitors. \u003c/p>\n\u003cp>The Cargo category focuses on racers bringing back as much food as humanly possible from five supermarkets around the city. (The route isn't nearly as challenging as the Speed category as the emphasis is on the amount of food competitors are able to bring back.) One notable winner in 2009, Jeremiah Ducate, brought in a whopping 962 lbs. You can watch him pedaling to victory in this video. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=qWFtW90DZx8]\u003c/p>\n\u003cp>While not everyone is a he-man like Jeremiah, it's pretty impressive how much food folks are able to stuff in panniers, baskets and backpacks. The Sweep has raised over 20,000 pounds of food and close to $5000 in cash, which is the equivalent of 37,333 meals. And with families in California \u003ca href=\"http://californiawatch.org/dailyreport/more-californians-struggle-afford-food-13730\">struggling in this tough economy\u003c/a> to put dinner on the table, every can and box of food matters. \u003c/p>\n\u003cp>All manner of cyclists come out to support the SF Food Bank: commuters, families, amateur racers from local teams and other cycling enthusiasts. It's great to see the Bay Area community come out every year to support an important local charity while having fun. There's also an after party with a raffle and prize ceremony for the participants. The event is supported by a wonderful list of generous sponsors every year; this year there's several bike frames, trailers and other \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\">great prizes\u003c/a> to give away to top winners. \u003c/p>\n\u003cp>Interested in participating in this year's event? Come out to the Claes Oldenberg \u003ca href=\"http://en.wikipedia.org/wiki/File:Rincon_Park_and_Cupid's_Span.jpg\">Cupid's Span\u003c/a> sculpture at Embarcadero and Folsom Streets at high noon this Saturday, December 3. No need to pre-register as participants are checked in and given directions that day. Learn more about the \u003ca href=\"http://supermarketstreetsweep.blogspot.com/2011/10/rules-for-supermarket-street-sweep-2011.html\">rules and list of what to bring\u003c/a> on our blog. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Supermarket Street Sweep\u003c/strong>\u003cbr>\nSaturday, December 3\u003cbr>\nRegistration: High Noon at the Cupid's Span sculpture at Folsom and Embarcadero\u003cbr>\nAfter party begins at 6PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/supermarketstreetsweep\">Supermarket Street Sweep\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/sfstreetsweep\">SFStreetSweep\u003c/a>\u003cbr>\nAll proceeds benefit the \u003ca href=\"http://www.sffoodbank.org/give.html?gclid=CMKRrvme26wCFQVlhwodg08QrQ\">San Francisco Food Bank\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 6th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco Food Bank. This year's event takes place on Saturday, December 3. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-e1322546996766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-e1322546996766.jpg\" alt=\"supermarket street sweep\" title=\"supermarket street sweep\" width=\"550\" height=\"366\" class=\"alignnone size-full wp-image-36002\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by \u003ca href=\"http://www.flickr.com/photos/koshi/5235358701/\">Koshi\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>I've only been a resident of the Bay Area since 2006, but it's felt like home the moment I ditched my New York City zip code for the \"Best Coast.\" One of the reasons I moved out here is because it's a mecca for folks who love the great outdoors, and as a lifelong cyclist, I can't imagine another place I'd rather live and play. \u003c/p>\n\u003cp>Ironically enough, it wasn't until I left New York that I heard about \u003ca href=\"http://cranksgiving.org\">Cranksgiving\u003c/a>. This is an annual food drive that's been going strong since 1999. It was originally organized by a group of NYC bike messengers and follows the \"\u003ca href=\"http://en.wikipedia.org/wiki/Alleycat_races\">alley cat\u003c/a>\" format of street racing. Alleycats emulate a typical bike messenger's day. There is a \"manifest\" that lists the \"checkpoints\" -- rather like the multiple stops messengers make on their delivery route. During a typical alleycat, an individual stationed at the checkpoint will sign the manifest as proof that the participant came by. With Cranksgiving, the supermarkets serve as the checkpoints, and racers buy a list of groceries that goes directly to food pantries and other non-profit organizations. \u003c/p>\n\u003cp>Cranksgiving has spread around the country, and there are now over 30 benefit races at last count. San Francisco didn't have one in 2006, so I and a group of bike-fanatic friends launched the \u003ca href=\"http://en.wikipedia.org/wiki/Supermarket_Street_Sweep\">Supermarket Street Sweep\u003c/a> (yes, the name is a riff on the \u003ca href=\"http://en.wikipedia.org/wiki/Supermarket_Sweep\">old game show\u003c/a>) to help the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. The Sweep also adheres to the alleycat street race style, but there are two categories: Speed and Cargo. For the Speed category, cyclists race to supermarkets as fast as they can to buy all of the items on their list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/shopping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/shopping-e1322547063950.jpg\" alt=\"shopping\" title=\"shopping\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36003\">\u003c/a>\u003c/p>\n\u003cp>And in a hilly city like San Francisco, that's no easy feat. Contestants who'd like to be winning contenders are not only fit, but also possess excellent navigational skills and the ability to plot the best route just like a regular bicycle messenger. And it doesn't hurt to be able to charm your way to the front of the checkout line to expedite paying for your groceries ahead of your competitors. \u003c/p>\n\u003cp>The Cargo category focuses on racers bringing back as much food as humanly possible from five supermarkets around the city. (The route isn't nearly as challenging as the Speed category as the emphasis is on the amount of food competitors are able to bring back.) One notable winner in 2009, Jeremiah Ducate, brought in a whopping 962 lbs. You can watch him pedaling to victory in this video. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qWFtW90DZx8'\n title='//www.youtube.com/embed/qWFtW90DZx8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>While not everyone is a he-man like Jeremiah, it's pretty impressive how much food folks are able to stuff in panniers, baskets and backpacks. The Sweep has raised over 20,000 pounds of food and close to $5000 in cash, which is the equivalent of 37,333 meals. And with families in California \u003ca href=\"http://californiawatch.org/dailyreport/more-californians-struggle-afford-food-13730\">struggling in this tough economy\u003c/a> to put dinner on the table, every can and box of food matters. \u003c/p>\n\u003cp>All manner of cyclists come out to support the SF Food Bank: commuters, families, amateur racers from local teams and other cycling enthusiasts. It's great to see the Bay Area community come out every year to support an important local charity while having fun. There's also an after party with a raffle and prize ceremony for the participants. The event is supported by a wonderful list of generous sponsors every year; this year there's several bike frames, trailers and other \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\">great prizes\u003c/a> to give away to top winners. \u003c/p>\n\u003cp>Interested in participating in this year's event? Come out to the Claes Oldenberg \u003ca href=\"http://en.wikipedia.org/wiki/File:Rincon_Park_and_Cupid's_Span.jpg\">Cupid's Span\u003c/a> sculpture at Embarcadero and Folsom Streets at high noon this Saturday, December 3. No need to pre-register as participants are checked in and given directions that day. Learn more about the \u003ca href=\"http://supermarketstreetsweep.blogspot.com/2011/10/rules-for-supermarket-street-sweep-2011.html\">rules and list of what to bring\u003c/a> on our blog. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Supermarket Street Sweep\u003c/strong>\u003cbr>\nSaturday, December 3\u003cbr>\nRegistration: High Noon at the Cupid's Span sculpture at Folsom and Embarcadero\u003cbr>\nAfter party begins at 6PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/supermarketstreetsweep\">Supermarket Street Sweep\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/sfstreetsweep\">SFStreetSweep\u003c/a>\u003cbr>\nAll proceeds benefit the \u003ca href=\"http://www.sffoodbank.org/give.html?gclid=CMKRrvme26wCFQVlhwodg08QrQ\">San Francisco Food Bank\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cook's Manifesto: Ruhlman's Twenty Cookbook",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\" alt=\"ruhlman twenty\" title=\"ruhlman twenty\" width=\"553\" height=\"345\" class=\"alignnone size-full wp-image-36027\">\u003c/a>\u003c/p>\n\u003cp>Michael Ruhlman -- you've heard \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/28/baking-bread-in-the-digital-era-with-michael-ruhlman/\">his name before\u003c/a> -- is in love with numbers. His previous book, \u003ca href=\"http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC\">\u003cem>Ratio\u003c/em>\u003c/a>, focused less on hard-and-fast recipes and more on the proportions of ingredients to one another. \u003c/p>\n\u003cp>With his latest book, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/american/ruhlman-s-twenty.html\">Ruhlman's Twenty\u003c/a>, he zeroes in on twenty culinary techniques and ingredients over the course of 100 recipes. While I haven't read his first instructional cookbook \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743299787/ref=nosim/ruhlmancom\">The Elements of Cooking\u003c/a>,\" his new work seems to be a more expansive, visually-rich book filled with glossy photos taken by his photographer wife, Donna Turner Ruhlman. \u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/y6WMzgL3qDc\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>From salt to water, roast to braise, Michael gives a thorough run down of methods and terms before launching into the recipes. There's nothing in the book that the average home cook couldn't successfully attempt with a modest amount of effort, and \"Ruhlman's Twenty\" seems geared more for the beginner cook who'd like to add more sparkle to old favorites. The recipes are a collection of comfort food standards, from \"Perfect Meat Loaf with Chipotle Ketchup,\" \"Pulled Pork with Eastern North Carolina Barbecue Sauce,\" \"Mac and Cheese with Soubise\" and \"Rosemary-Brined Buttermilk Fried Chicken\" to basic fare such as \"Scrambled Eggs with Goat Cheese and Chives\" and \"Tomato Sauce.\" There's nothing too complicated or exotic within its pages, and it would be a good addition to the bookshelf for any aspiring foodie looking to step up their culinary game. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\" alt=\"ruhlman twenty\" title=\"ruhlman twenty\" width=\"553\" height=\"345\" class=\"alignnone size-full wp-image-36027\">\u003c/a>\u003c/p>\n\u003cp>Michael Ruhlman -- you've heard \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/28/baking-bread-in-the-digital-era-with-michael-ruhlman/\">his name before\u003c/a> -- is in love with numbers. His previous book, \u003ca href=\"http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC\">\u003cem>Ratio\u003c/em>\u003c/a>, focused less on hard-and-fast recipes and more on the proportions of ingredients to one another. \u003c/p>\n\u003cp>With his latest book, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/american/ruhlman-s-twenty.html\">Ruhlman's Twenty\u003c/a>, he zeroes in on twenty culinary techniques and ingredients over the course of 100 recipes. While I haven't read his first instructional cookbook \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743299787/ref=nosim/ruhlmancom\">The Elements of Cooking\u003c/a>,\" his new work seems to be a more expansive, visually-rich book filled with glossy photos taken by his photographer wife, Donna Turner Ruhlman. \u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/y6WMzgL3qDc\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>From salt to water, roast to braise, Michael gives a thorough run down of methods and terms before launching into the recipes. There's nothing in the book that the average home cook couldn't successfully attempt with a modest amount of effort, and \"Ruhlman's Twenty\" seems geared more for the beginner cook who'd like to add more sparkle to old favorites. The recipes are a collection of comfort food standards, from \"Perfect Meat Loaf with Chipotle Ketchup,\" \"Pulled Pork with Eastern North Carolina Barbecue Sauce,\" \"Mac and Cheese with Soubise\" and \"Rosemary-Brined Buttermilk Fried Chicken\" to basic fare such as \"Scrambled Eggs with Goat Cheese and Chives\" and \"Tomato Sauce.\" There's nothing too complicated or exotic within its pages, and it would be a good addition to the bookshelf for any aspiring foodie looking to step up their culinary game. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Shhh, Greg La Follette's Pinot Noirs Are Talking",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\n\u003cp>http://www.youtube.com/embed/Mfs-ZY2Krl0\u003c/p>\n\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\n\u003cp>http://www.youtube.com/embed/AXwTT16XD5I\u003c/p>\n\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sonoma winemaker Greg La Follette listens to his Pinot Noirs. As a result, they have a lot to say.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mfs-ZY2Krl0'\n title='//www.youtube.com/embed/Mfs-ZY2Krl0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/AXwTT16XD5I'\n title='//www.youtube.com/embed/AXwTT16XD5I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"title": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\n\u003cp>http://www.youtube.com/embed/049Bt2yrhpg\u003c/p>\n\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n",
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"excerpt": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
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"description": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/049Bt2yrhpg'\n title='//www.youtube.com/embed/049Bt2yrhpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers",
"title": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\" alt=\"March for Farmworker Justice in Oakland on 11-6-11\" title=\"March for Farmworker Justice in Oakland on 11-6-11\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35154\">\u003c/a>\u003c/p>\n\u003cp>On Sunday the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW); participants of the Community Food Security Coalition's \u003ca href=\"http://communityfoodconference.org/15/\">Food Justice conference\u003c/a> and Bay Area community allies marched in Oakland for farmworker justice. The destination was \u003ca href=\"http://www.traderjoes.com/index.asp\">Trader Joe's\u003c/a> where the group planned to deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores. The CIW's \u003ca href=\"http://ciw-online.org/101.html#cff\">Campaign for Fair Food\u003c/a> has gotten commitments from other food industry corporations (including Taco Bell, McDonald's, Subway, Bon Appétit Management Co. and Whole Foods) to provide a \u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">penny-per-pound increase\u003c/a> to raise wages for tomato harvesters and to use suppliers that abide by a strict code of conduct for farmworkers. Trader Joe's has been repeatedly called on to support these efforts but has not been willing to sign an agreement with CIW. TJ's made a \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=60\">statement regarding the issue\u003c/a> on 10/21/11 (posted on website 10/23/11) and \u003ca href=\"http://www.ciw-online.org/ciw_response_to_TJ_1021.html\">CIW responded\u003c/a>. CIW basically claims that TJ's solutions are not verifiable and lack accountability. Since the public image of Trader Joe's relies on being politically correct and it ranks as a \u003ca href=\"http://ethisphere.com/wme2010/\">top ethical company\u003c/a> the marchers' messaging calls into question the company's lack of transparency and potential hypocrisy: \"Traitor Joe's - a wolf in sheep's clothing?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\" alt=\"Traitor Joes - A Wolf in Sheeps Clothing\" title=\"Traitor Joes - A Wolf in Sheeps Clothing\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35155\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/H2UERrmLU7I\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\n\u003cem>Lucas Benitez from the Coalition of Immokalee Workers addresses the participants at the beginning of the march\u003c/em>\u003c/p>\n\u003cp> The marchers did not obtain a permit so they peacefully marched along the sidewalk for two miles from the Marriott in downtown Oakland where the Food Justice conference was being held, past the Occupy Oakland encampment, along Lake Merritt and concluding the march at the Lakeshore Avenue Trader Joe's. One of the consistent chants reflected the influence of the Occupy movement: \"\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Trader Joe's owners are the one percent\u003c/a>, one penny more won't even make a dent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/gcSMDXpGGdk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Once the marchers arrived at Trader Joe's, Lucas Benitez went inside the store with others to present the management with the letter and explain their intent. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\" alt=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" title=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35161\">\u003c/a>\u003cbr>\n\u003cem>Lucas Benitez presents letter to Greg, a Trader Joe Captain at Trader Joe's on Lakeshore Ave. in Oakland\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the marchers chanted in front of the store.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/JeYc59rdZFI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It will be interesting to see how Trader Joe's responds to the continued efforts of the Coalition of Immokalee Workers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157628073546266\" title=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003cimg src=\"https://farm7.staticflickr.com/6056/6322107592_fe4f8aa59b_b.jpg\" width=\"1000\" height=\"669\" alt=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related Posts and Videos:\u003c/strong>\n\u003cli>\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Inside the secret world of Trader Joe's - Full Version\u003c/a> (8/23/10, by Beth Kowitt, CNN Money - FORTUNE)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grist.org/industrial-agriculture/2011-02-10-is-quirky-grocery-chain-short-changing-farmworker-justice\">Why is Trader Joe’s short-changing farmworker justice?\u003c/a> (2/15/11, by Sean Sellers, Grist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">Coalition of Immokalee Workers YouTube Channel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gaycitynews.com/articles/2010/08/11/news/doc4c630ed5ab347625543692.txt\">Protest Questions Human Cost of Trader Joe’s Cheap Tomatoes\u003c/a> (8/11/10, by Bonnie Rosenstock & Scott Stiffler, Chelsea Now)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2011/01/19/us/19farm.html?_r=3&ref=us\">After Long Fight, Farmworkers in Florida Win an Increase in Pay\u003c/a> (1/18/11, by Kristofer Rios, NYTimes)\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">Politics of the Plate: The Price of Tomatoes\u003c/a> (3/09, Barry Estabrook, Gourmet)\u003c/li>\n\u003cli>\u003ca href=\"http://politicsoftheplate.com/?page_id=831\">Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit\u003c/a> (Published 6/7/11, Barry Estabrook)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "On Sunday the Coalition of Immokalee Workers (CIW); participants of the Food Justice conference and Bay Area community allies marched in Oakland for farmworker justice. The destination was Trader Joe's where the group planned deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores.",
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"description": "On Sunday the Coalition of Immokalee Workers (CIW); participants of the Food Justice conference and Bay Area community allies marched in Oakland for farmworker justice. The destination was Trader Joe's where the group planned deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores.",
"title": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers | KQED",
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"headline": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers",
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"slug": "oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\" alt=\"March for Farmworker Justice in Oakland on 11-6-11\" title=\"March for Farmworker Justice in Oakland on 11-6-11\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35154\">\u003c/a>\u003c/p>\n\u003cp>On Sunday the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW); participants of the Community Food Security Coalition's \u003ca href=\"http://communityfoodconference.org/15/\">Food Justice conference\u003c/a> and Bay Area community allies marched in Oakland for farmworker justice. The destination was \u003ca href=\"http://www.traderjoes.com/index.asp\">Trader Joe's\u003c/a> where the group planned to deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores. The CIW's \u003ca href=\"http://ciw-online.org/101.html#cff\">Campaign for Fair Food\u003c/a> has gotten commitments from other food industry corporations (including Taco Bell, McDonald's, Subway, Bon Appétit Management Co. and Whole Foods) to provide a \u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">penny-per-pound increase\u003c/a> to raise wages for tomato harvesters and to use suppliers that abide by a strict code of conduct for farmworkers. Trader Joe's has been repeatedly called on to support these efforts but has not been willing to sign an agreement with CIW. TJ's made a \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=60\">statement regarding the issue\u003c/a> on 10/21/11 (posted on website 10/23/11) and \u003ca href=\"http://www.ciw-online.org/ciw_response_to_TJ_1021.html\">CIW responded\u003c/a>. CIW basically claims that TJ's solutions are not verifiable and lack accountability. Since the public image of Trader Joe's relies on being politically correct and it ranks as a \u003ca href=\"http://ethisphere.com/wme2010/\">top ethical company\u003c/a> the marchers' messaging calls into question the company's lack of transparency and potential hypocrisy: \"Traitor Joe's - a wolf in sheep's clothing?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\" alt=\"Traitor Joes - A Wolf in Sheeps Clothing\" title=\"Traitor Joes - A Wolf in Sheeps Clothing\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35155\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/H2UERrmLU7I\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\n\u003cem>Lucas Benitez from the Coalition of Immokalee Workers addresses the participants at the beginning of the march\u003c/em>\u003c/p>\n\u003cp> The marchers did not obtain a permit so they peacefully marched along the sidewalk for two miles from the Marriott in downtown Oakland where the Food Justice conference was being held, past the Occupy Oakland encampment, along Lake Merritt and concluding the march at the Lakeshore Avenue Trader Joe's. One of the consistent chants reflected the influence of the Occupy movement: \"\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Trader Joe's owners are the one percent\u003c/a>, one penny more won't even make a dent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/gcSMDXpGGdk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Once the marchers arrived at Trader Joe's, Lucas Benitez went inside the store with others to present the management with the letter and explain their intent. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\" alt=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" title=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35161\">\u003c/a>\u003cbr>\n\u003cem>Lucas Benitez presents letter to Greg, a Trader Joe Captain at Trader Joe's on Lakeshore Ave. in Oakland\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the marchers chanted in front of the store.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/JeYc59rdZFI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It will be interesting to see how Trader Joe's responds to the continued efforts of the Coalition of Immokalee Workers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157628073546266\" title=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003cimg src=\"https://farm7.staticflickr.com/6056/6322107592_fe4f8aa59b_b.jpg\" width=\"1000\" height=\"669\" alt=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related Posts and Videos:\u003c/strong>\n\u003cli>\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Inside the secret world of Trader Joe's - Full Version\u003c/a> (8/23/10, by Beth Kowitt, CNN Money - FORTUNE)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grist.org/industrial-agriculture/2011-02-10-is-quirky-grocery-chain-short-changing-farmworker-justice\">Why is Trader Joe’s short-changing farmworker justice?\u003c/a> (2/15/11, by Sean Sellers, Grist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">Coalition of Immokalee Workers YouTube Channel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gaycitynews.com/articles/2010/08/11/news/doc4c630ed5ab347625543692.txt\">Protest Questions Human Cost of Trader Joe’s Cheap Tomatoes\u003c/a> (8/11/10, by Bonnie Rosenstock & Scott Stiffler, Chelsea Now)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2011/01/19/us/19farm.html?_r=3&ref=us\">After Long Fight, Farmworkers in Florida Win an Increase in Pay\u003c/a> (1/18/11, by Kristofer Rios, NYTimes)\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">Politics of the Plate: The Price of Tomatoes\u003c/a> (3/09, Barry Estabrook, Gourmet)\u003c/li>\n\u003cli>\u003ca href=\"http://politicsoftheplate.com/?page_id=831\">Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit\u003c/a> (Published 6/7/11, Barry Estabrook)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Occupy Oakland General Strike and the Whole Foods Incident",
"title": "Occupy Oakland General Strike and the Whole Foods Incident",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_34967\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34967\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods3.jpg\" alt=\"STRIKE spraypainted on Oakland Whole Foods window during General Strike demonstrations\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">STRIKE spraypainted on Oakland Whole Foods window during General Strike demonstrations \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was taking photos to cover the Occupy movement's General Strike in Oakland for \u003ca href=\"http://ww2.kqed.org/news/2011/11/02/occupy-oakland-2/\">KQED News\u003c/a> on 11/2/11. I followed a few smaller contingents to document their marches including the education protest at the University of California and the Anti-Capitalist March. Here is my perspective on the situation that occurred at the Oakland Whole Foods during the Anti-Capitalist March. I have also included a couple of graphic videos by others to reveal some of the activities that took place.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.indybay.org/newsitems/2011/10/31/18696293.php\">Anti-Capitalist March\u003c/a> that started from the main area surrounding Frank Ogawa Plaza as part of the General Strike ended up including Oakland Whole Foods along their route. Why Whole Foods? I don't know if Whole Foods was originally planned as a protest destination along with financial institutions, but I got the impression that the marchers were following up on information shared by a speaker addressing the crowd at the General Strike in Frank Ogawa Plaza. The speaker told the crowd that a Whole Foods employee was told by management that his/her employment status would be jeopardized if he/she chose not to work to attend the General Strike. This \u003ca href=\"http://twitter.com/#!/raum/status/131818700494995456\">information was circulating on Twitter\u003c/a> (12:43pm) as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-shot-2013-07-18-at-12.50.37-PM.png\">\u003cimg class=\"aligncenter size-full wp-image-65848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-shot-2013-07-18-at-12.50.37-PM.png\" alt=\"Tweet about Whole Foods Market and General Strike\">\u003c/a>\u003c/p>\n\u003cp>[\u003cstrong>Update 11/5/11:\u003c/strong> whole foods oakland \u003ca href=\"http://twitter.com/#!/wfm_oakland/status/131839872020398080\">@wfm_oakland\u003c/a> tweeted rumors are false at 2:07pm] Whole Foods Market Northern California dispelled this information as rumor on their \u003ca href=\"http://twitter.com/#!/wfmnorcal\">Twitter feed\u003c/a> (2:29pm) and \u003ca href=\"https://www.facebook.com/wfmoakland/posts/10150338521791198\">Facebook page\u003c/a> (at 2:28pm). I believe the protesters got to Whole Foods at approximately 2:40pm shortly after this information went out via social media.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefood-twitter-rumorfalse.jpg\">\u003cimg class=\"alignnone size-full wp-image-34984\" title=\"Whole Foods NorCal tweet dispelling rumor about saying they would fire an employee for not working and attending General Strike\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefood-twitter-rumorfalse.jpg\" alt=\"Whole Foods NorCal tweet dispelling rumor about saying they would fire an employee for not working and attending General Strike\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_34970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/hunger-games.jpg\" alt=\"Anti-Capitalist march -- The Hunger Games\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">The Anti-Capitalist March before leaving the main protest area surrounding Frank Ogawa Plaza. Note food reference: \u003ca href=\"http://en.wikipedia.org/wiki/The_Hunger_Games\">The Hunger Games\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_34974\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/theveganpolice.jpg\" alt=\"Anti-Capitalist March during Occupy Oakland General Strike\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">The Anti-Capitalist March en route. Note food reference: \u003ca href=\"http://theveganpolice.com/main/?page_id=38\">The Vegan Police\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the marchers got to Whole Foods one protester immediately started spray painting the window of Whole Foods with the word \"STRIKE.\" Another protester attempted to break the window using the long pole with the black flag he/she was carrying. Conflict ensued as a protestor tried to physically stop the protester who had been trying to break the window. Andrew Stelzer reporting for KQED News shot video of this incident (see below). I moved to the periphery of the scene and took photos as a number of protesters in the contingent began to throw chairs and tables into the street, broke a window and spray painted the exterior of the building. Numerous other protesters mobilized and eventually got the protesters who were vandalizing Whole Foods to stop their activities (see TomVeeTV video below). During this incident I did not see any police in the area. This conflict was resolved within the group. The protesters regrouped, and the march moved on.\u003c/p>\n\u003cfigure id=\"attachment_34975\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods1.jpg\" alt=\"Protestor from the Anti-Capitalist March spray painting window at Oakland Whole Foods\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">Protestor from the Anti-Capitalist March spray painting window at Oakland Whole Foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>http://www.youtube.com/embed/rqoFR1MPSH0\u003cbr>\n\u003cem>Video shot by \u003ca href=\"http://andrewstelzer.com/\">Andrew Stelzer\u003c/a> of the incident at Oakland Whole Foods\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_34976\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods2.jpg\" alt=\"Oakland Whole Food -- protesters throwing chairs, tables, spraypainting, breaking windows\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">Oakland Whole Food -- protesters throwing chairs, tables, spraypainting, breaking windows \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_35003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-35003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods5-1000.jpg\" alt=\"The massive crowd of protesters at Whole Food in Oakland during the General Strike\" width=\"1000\" height=\"671\">\u003cfigcaption class=\"wp-caption-text\">The massive crowd of protesters at Whole Food in Oakland during the General Strike \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>http://www.youtube.com/embed/ZqYM_fNsndA\u003cbr>\n\u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ZqYM_fNsndA&feature=player_embedded\">TomVeeTV\u003c/a>'s video is quite graphic and shows the conflict between the protesters. Whole Foods incident starts right after 2:25 minutes into video\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Related Posts on KQED News:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/03/video-one-protester-tackled-by-another-over-smashed-whole-foods-window/\">Video: One Protester Tackled by Another Over Smashed Whole Foods Window\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/02/occupy-oakland-2/\">A Day of Demonstrations: Occupy Oakland General Strike\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/04/video-jon-stewart-on-occupy-oakland-vandalism/\">Video: Jon Stewart on Occupy Oakland Vandalism\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nbcbayarea.com/video/#!/news/local/Raw-Video-of-Whole-Foods-Vandalism/133117228\">Video: An aerial view of the Whole Foods incident\u003c/a> (NBC Bay Area)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "I was taking photos to cover the Occupy movement's General Strike in Oakland for KQED News on 11/2/11. I followed a few smaller contingents to document their marches including the education protest at the University of California and the Anti-Capitalist March. Here is my perspective on the situation that occurred at the Oakland Whole Foods during the Anti-Capitalist March. I have also included a couple of graphic videos by others to reveal some of the activities that took place.",
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"description": "I was taking photos to cover the Occupy movement's General Strike in Oakland for KQED News on 11/2/11. I followed a few smaller contingents to document their marches including the education protest at the University of California and the Anti-Capitalist March. Here is my perspective on the situation that occurred at the Oakland Whole Foods during the Anti-Capitalist March. I have also included a couple of graphic videos by others to reveal some of the activities that took place.",
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"headline": "Occupy Oakland General Strike and the Whole Foods Incident",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_34967\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34967\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods3.jpg\" alt=\"STRIKE spraypainted on Oakland Whole Foods window during General Strike demonstrations\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">STRIKE spraypainted on Oakland Whole Foods window during General Strike demonstrations \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was taking photos to cover the Occupy movement's General Strike in Oakland for \u003ca href=\"http://ww2.kqed.org/news/2011/11/02/occupy-oakland-2/\">KQED News\u003c/a> on 11/2/11. I followed a few smaller contingents to document their marches including the education protest at the University of California and the Anti-Capitalist March. Here is my perspective on the situation that occurred at the Oakland Whole Foods during the Anti-Capitalist March. I have also included a couple of graphic videos by others to reveal some of the activities that took place.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.indybay.org/newsitems/2011/10/31/18696293.php\">Anti-Capitalist March\u003c/a> that started from the main area surrounding Frank Ogawa Plaza as part of the General Strike ended up including Oakland Whole Foods along their route. Why Whole Foods? I don't know if Whole Foods was originally planned as a protest destination along with financial institutions, but I got the impression that the marchers were following up on information shared by a speaker addressing the crowd at the General Strike in Frank Ogawa Plaza. The speaker told the crowd that a Whole Foods employee was told by management that his/her employment status would be jeopardized if he/she chose not to work to attend the General Strike. This \u003ca href=\"http://twitter.com/#!/raum/status/131818700494995456\">information was circulating on Twitter\u003c/a> (12:43pm) as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-shot-2013-07-18-at-12.50.37-PM.png\">\u003cimg class=\"aligncenter size-full wp-image-65848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-shot-2013-07-18-at-12.50.37-PM.png\" alt=\"Tweet about Whole Foods Market and General Strike\">\u003c/a>\u003c/p>\n\u003cp>[\u003cstrong>Update 11/5/11:\u003c/strong> whole foods oakland \u003ca href=\"http://twitter.com/#!/wfm_oakland/status/131839872020398080\">@wfm_oakland\u003c/a> tweeted rumors are false at 2:07pm] Whole Foods Market Northern California dispelled this information as rumor on their \u003ca href=\"http://twitter.com/#!/wfmnorcal\">Twitter feed\u003c/a> (2:29pm) and \u003ca href=\"https://www.facebook.com/wfmoakland/posts/10150338521791198\">Facebook page\u003c/a> (at 2:28pm). I believe the protesters got to Whole Foods at approximately 2:40pm shortly after this information went out via social media.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefood-twitter-rumorfalse.jpg\">\u003cimg class=\"alignnone size-full wp-image-34984\" title=\"Whole Foods NorCal tweet dispelling rumor about saying they would fire an employee for not working and attending General Strike\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefood-twitter-rumorfalse.jpg\" alt=\"Whole Foods NorCal tweet dispelling rumor about saying they would fire an employee for not working and attending General Strike\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_34970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/hunger-games.jpg\" alt=\"Anti-Capitalist march -- The Hunger Games\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">The Anti-Capitalist March before leaving the main protest area surrounding Frank Ogawa Plaza. Note food reference: \u003ca href=\"http://en.wikipedia.org/wiki/The_Hunger_Games\">The Hunger Games\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_34974\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/theveganpolice.jpg\" alt=\"Anti-Capitalist March during Occupy Oakland General Strike\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">The Anti-Capitalist March en route. Note food reference: \u003ca href=\"http://theveganpolice.com/main/?page_id=38\">The Vegan Police\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the marchers got to Whole Foods one protester immediately started spray painting the window of Whole Foods with the word \"STRIKE.\" Another protester attempted to break the window using the long pole with the black flag he/she was carrying. Conflict ensued as a protestor tried to physically stop the protester who had been trying to break the window. Andrew Stelzer reporting for KQED News shot video of this incident (see below). I moved to the periphery of the scene and took photos as a number of protesters in the contingent began to throw chairs and tables into the street, broke a window and spray painted the exterior of the building. Numerous other protesters mobilized and eventually got the protesters who were vandalizing Whole Foods to stop their activities (see TomVeeTV video below). During this incident I did not see any police in the area. This conflict was resolved within the group. The protesters regrouped, and the march moved on.\u003c/p>\n\u003cfigure id=\"attachment_34975\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods1.jpg\" alt=\"Protestor from the Anti-Capitalist March spray painting window at Oakland Whole Foods\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">Protestor from the Anti-Capitalist March spray painting window at Oakland Whole Foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>http://www.youtube.com/embed/rqoFR1MPSH0\u003cbr>\n\u003cem>Video shot by \u003ca href=\"http://andrewstelzer.com/\">Andrew Stelzer\u003c/a> of the incident at Oakland Whole Foods\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_34976\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg class=\"size-full wp-image-34976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods2.jpg\" alt=\"Oakland Whole Food -- protesters throwing chairs, tables, spraypainting, breaking windows\" width=\"560\" height=\"376\">\u003cfigcaption class=\"wp-caption-text\">Oakland Whole Food -- protesters throwing chairs, tables, spraypainting, breaking windows \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_35003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-35003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wholefoods5-1000.jpg\" alt=\"The massive crowd of protesters at Whole Food in Oakland during the General Strike\" width=\"1000\" height=\"671\">\u003cfigcaption class=\"wp-caption-text\">The massive crowd of protesters at Whole Food in Oakland during the General Strike \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>http://www.youtube.com/embed/ZqYM_fNsndA\u003cbr>\n\u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ZqYM_fNsndA&feature=player_embedded\">TomVeeTV\u003c/a>'s video is quite graphic and shows the conflict between the protesters. Whole Foods incident starts right after 2:25 minutes into video\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts on KQED News:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/03/video-one-protester-tackled-by-another-over-smashed-whole-foods-window/\">Video: One Protester Tackled by Another Over Smashed Whole Foods Window\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/02/occupy-oakland-2/\">A Day of Demonstrations: Occupy Oakland General Strike\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/11/04/video-jon-stewart-on-occupy-oakland-vandalism/\">Video: Jon Stewart on Occupy Oakland Vandalism\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nbcbayarea.com/video/#!/news/local/Raw-Video-of-Whole-Foods-Vandalism/133117228\">Video: An aerial view of the Whole Foods incident\u003c/a> (NBC Bay Area)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gabrielle Hamilton: Blood, Bones & Bombshells",
"title": "Gabrielle Hamilton: Blood, Bones & Bombshells",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/blood-bones-bombshells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/blood-bones-bombshells.jpg\" alt=\"Blood, Bones, Butter, Gabrielle Hamilton Photo: Melissa Hamilton\" title=\"Blood, Bones, Butter, Gabrielle Hamilton Photo: Melissa Hamilton\" width=\"507\" height=\"354\" class=\"alignnone size-full wp-image-34672\">\u003c/a>\u003cbr>\n\u003cem>Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/em>\u003c/p>\n\u003cp>Gabrielle Hamilton can write, there's no doubt about that. Craft infuses her recent bestseller, peppered as it is with references to both body and kitchen fluids.\u003c/p>\n\u003cp>Still, this writer was reluctant to read the memoir of this reluctant chef. When a book like \u003cem>\u003ca href=\"http://bloodbonesandbutter.net/\">Blood, Bones & Butter\u003c/a>\u003c/em> gets so much advance praise it's hard to believe it can live up to the hype.\u003c/p>\n\u003cp>Let's review, shall we? There was the excerpt in \u003cem>The New Yorker\u003c/em>, a \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Hamilton.html?ref=review\">\u003cem>New York Times\u003c/em> profile\u003c/a> and laudatory reviews from the paper of record by \u003ca href=\"http://www.nytimes.com/2011/02/25/books/25book.html?_r=1\">Michiko Kakutani\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://www.nytimes.com/2011/03/13/books/review/book-review-blood-bones-and-butter-by-gabrielle-hamilton.html?ref=books\">Frank Bruni\u003c/a>, along with glowing accounts in the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/02/28/AR2011022805907.html\">\u003cem>Washington Post\u003c/em>\u003c/a> and \u003ca href=\"http://online.wsj.com/article/SB10001424052748704900004576152672320375398.html\">\u003cem>Wall Street Journal\u003c/em>\u003c/a>. Of course, the \u003ca href=\"http://www.elle.com/Pop-Culture/Movies-TV-Music-Books/Gabrielle-Hamilton\">womens' glossies\u003c/a> weighed in with pleasure, as did the blogosphere, including the \u003cem>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/01/stop-this-grill-i-want-to-get-off-or-do-i/\">Times\u003c/a>\u003c/em> (again), \u003ca href=\"http://5secondrule.typepad.com/my_weblog/reviews/\">5 Second Rule\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>Top chefs chimed in too: Her book boasts bubbly blurbs from \u003ca href=\"http://www.anthonybourdain.net/\">Bourdain\u003c/a>, \u003ca href=\"http://www.mariobatali.com/\">Batali\u003c/a>, and \u003ca href=\"http://www.danielnyc.com/aboutDB.html\">Boulud\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Curious to find out what all the fuss was about, this reporter went to hear Hamilton speak at \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in March, when she swung through town on book tour, and again last Thursday, when she appeared on stage in conversation with \u003ca href=\"http://www.kimseverson.com/\">Kim Severson\u003c/a> as part of the \u003ca href=\"http://www.cityarts.net/n.hamilton.html\">City Arts & Lecture series\u003c/a>. Oh, and in between this reporter devoured her almost 300-page coming-of-age story.\u003c/p>\n\u003cp>The book is an indisputable page turner, but let's dispose of one major beef up front: The last section -- \"Butter\" -- feels rushed and not ready for prime time, in large part because the central concern -- the unraveling of her lonely marriage -- was not resolved in real time. No matter, the publisher wanted that memoir hitting the shelves pronto and mass marketing waits for no one. (Hamilton said Thursday that she's since addressed the marriage matter -- in life and on the page in an epilogue for the paperback edition, available in January.) \u003c/p>\n\u003cp>Clearly, the woman has a talent with pots and pens. The owner of \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, a wildly popular little bistro in Manhattan's East Village, (the restaurant's title comes from a childhood nickname), Hamilton recently won a \u003ca href=\"http://www.jbfawards.com/2011/nominees.php\">James Beard Award\u003c/a> for best New York City chef after receiving nominations for the coveted title three years running. (Though \u003ca href=\"http://www.time.com/time/nation/article/0,8599,2070677,00.html\">some grumbled\u003c/a> that the gal who serves Triscuits and canned sardines at the bar won more for what she represents than what she cooks.) She's written about the chef's life for \u003cem>\u003ca href=\"http://www.bonappetit.com/magazine/2011/05/gabrielle-hamilton-family-meal\">Bon Appetit\u003c/a>\u003c/em>\u003ca href=\"http://www.bonappetit.com/magazine/2011/05/gabrielle-hamilton-family-meal\">\u003c/a>, \u003cem>\u003ca href=\"http://www.foodandwine.com/articles/a-rogue-chef-tells-all\">Food & Wine\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.saveur.com/article/Kitchen/Gabrielle-Hamilton-Open-House\">Saveur\u003c/a>\u003c/em>, where her sister \u003ca href=\"http://www.nytimes.com/2009/12/02/dining/02canal.html\">Melissa Hamilton\u003c/a> was an editor, and appeared in six volumes of \u003ca href=\"http://www.amazon.com/Best-Food-Writing-Holly-Hughes/dp/073821518X\">\u003cem>Best Food Writing\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.prunerestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/prune-screenshot560.jpg\" alt=\"Prune restaurant\" title=\"Prune restaurant\" width=\"560\" height=\"277\" class=\"alignnone size-full wp-image-34676\">\u003c/a>\u003c/p>\n\u003cp>Hamilton has worked hard and overcome obstacles to get to the top of her game, in two creative fields no less. She survived a largely feral childhood followed by a drug-fueled, unsupervised adolescence, turned to cooking to find family, home, hope, structure, and salvation and wound up, on a whim, running a restaurant of her own. \u003c/p>\n\u003cp>She's not interested in glamorizing either pursuit. If anything she has a tendency to martyrdom: Hamilton recounts cleaning human excrement off the restaurant stoop and deposing of a dead rat riddled with maggots found on the back steps. She turns hundreds of eggs on the breakfast line, while major-league pregnant and, later, with babies clinging to her breast. Her autobiography, a decade in the making, is scribbled on brown paper between services, on subway rides, and while putting those babes to bed. There is never enough time or sleep.\u003c/p>\n\u003cp>Professionally, Hamilton is a big talent and a huge success. Her personal life, as she reveals in her book, is a bit messier. Estranged from her mother for decades, she identifies as lesbian but ditched the sisterhood for a clandestine affair with an Italian man she ends up marrying. He is the father of her two boys, though from the beginning of their coupling trouble is brewing. For starters, Hamilton seems more in love with his mother and summer visits to the Italian clan's compound than her actual husband. \u003c/p>\n\u003cp>These personal revelations would seem meaty subjects for seasoned interviewer Kim Severson in her City Arts & Lectures discussion with Hamilton. But Severson -- now the \u003cem>New York Times'\u003c/em> Atlanta bureau chief who appears to keep her hand in the food beat and her heart in San Francisco -- was in a tricky situation. Just days before Hamilton landed in town the \u003cem>New York Post\u003c/em> had dropped \u003ca href=\"http://www.nypost.com/p/pagesix/prune_chef_in_secret_affair_W65bU4XOt1FWNlYe9xQF9L\">a bombshell about the celebrity chef's love life\u003c/a>. \u003c/p>\n\u003cp>Of course, who Hamilton sleeps with is really nobody else's business, except that her memoir includes revelations about her adventures in the sack as well as an apron. And Hamilton talks a lot about the value of being honest and authentic in the kitchen and on the page. To top it off, the \u003cem>New York Post\u003c/em> item on Hamilton was \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/amidst_rumored_scandal_nyc_che.html\">recycled in the local food media\u003c/a> the day before her appearance.\u003c/p>\n\u003cp>Severson gave a nod to the matter early on in the chat: \"I'm going to ask you the question on everyone's minds, [theatrical pause] How do you keep your skin so dewy?\" That set the tone for an evening of mostly softballs from Severson, who made a running gag about not being \"bitter\" that Hamilton's memoir was a better read than her own, \u003cem>\u003ca href=\"http://kimseverson.com/index.php/site/books/\">Spoon Fed\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> staffer did try some shock value, noting the book's unusual intimacy, which a friend described to Severson this way: \"I feel like I know every fold in her vagina.\" But she quickly found herself in the role of comforting colleague, after an earthquake literally shook the subdued Hamilton, who looked like she wanted to bolt from the stage when things started rocking.\u003c/p>\n\u003cp>A few sips of wine later, however, Hamilton regained her composure and temporarily shut down Severson, as she meandered through her self-described cliched questions. Case in point: \"What's the last taste you would want in your mouth before you die?\" Surely not the first time Hamilton's fielded that query.\u003c/p>\n\u003cp>\"I thought we were going to have an intelligent conversation about writing and you want to know if I keep lube in my bedside table,\" Hamilton scolded at one point. Note to \u003ca href=\"http://www.cityarts.net/radio.hunt.html\">Linda Hunt\u003c/a>: Not all KQED subscribers may be amused by the repartee between these two, who wondered if any couple, regardless of orientation, can keep sex alive in a long-term relationship -- though, it must be said, the crowd at Herbst Theater ate it up. \u003c/p>\n\u003cp>During the audience Q&A fans gushed about how much they loved Hamilton's book, even if they hadn't finished it, and her restaurant, even if they hadn't eaten there yet. In such an environment, this reporter felt it would have been a hostile act to ask the writer-chef if she cared to comment about the recent allegations in the press. Instead, she opted for the more discreet email follow up to both Hamilton and Severson, neither of whom jumped at the opportunity to explain why the subject wasn't broached on stage.\u003c/p>\n\u003cp>Hardly surprising. Hamilton made it clear at her book signing at Omnivore that she's selective about what aspects of her private life the public get to know about through her writing. Her mantra: If it's not in there, it's not tellable -- readers don't get all of her. Fair enough.\u003c/p>\n\u003cp>It's this kind of contradiction -- the tell-all that keeps secrets -- that makes Hamilton such a fascinating creature. She's full of inconsistencies -- aren't we all? -- only hers are on display for all the world to see and hear. Hamilton often says she loathes being called \"a female chef\" and yet when TV came calling looking for just such a demographic, she jumped at the chance to take one for the team. \u003c/p>\n\u003cp>Similarly she thinks the term \"food writer\" is demeaning; she's simply a chef who is also a scribe and cooking is what allowed her to come to the party. Yet, when asked what readers can expect next from the literary writer she responds: A cookbook. \u003c/p>\n\u003cp>During the talk Hamilton mentions the moms at her sons' school, who she says look at her disdainfully as she drops off her kids. Her children eat poorly and often in the car on the way to school, she confesses. And yet, one can't help but get the impression that the 45-year-old looks down her nose at \u003cem>them\u003c/em>. Severson counters that perhaps the other moms are intimidated or awed by the successful chef with the best-selling memoir but Hamilton dismisses this notion out of hand.\u003c/p>\n\u003cp>And the Beard Award is silly, Hamilton says, until she wins it, and then it's the most important culinary honor a chef can earn. Thankfully she has a sense of humor about all this flip-flopping.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jbfawards.com/2011/nominees.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/james-beard-hamilton560.jpg\" alt=\"Gabrielle Hamilton winning James Beard Award \" title=\"Gabrielle Hamilton winning James Beard Award \" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-34680\">\u003c/a>\u003c/p>\n\u003cp>One gets the sense that Hamilton doesn't give a hoot if you like her, agree with her opinions, or want to read her book. It's what makes her intriguing and may well be an essential part of why she's so talented on the page and in the kitchen. She's just doing her own thing and not seeking anyone else's praise or approval.\u003c/p>\n\u003cp>During the course of the 90-minute City Arts & Lectures dialogue she laments the fetishization of food (the cult of farmers' markets, home cooks with \u003ca href=\"http://www.npr.org/2011/10/23/141611844/self-starters-eat-up-slow-cooking-technique\">sous vide\u003c/a> machines), discussions of gender issues in restaurant kitchens (snoozeville), and the plethora of social media around food culture. Reading about food online, she says, is like eating at McDonalds. \"You end up feeling hungry, undernourished, tired, and full of self loathing.\" \u003c/p>\n\u003cp>She's also down on the rise of reality TV cooking shows, even though she's had her own turn in front of the camera. (She slayed \u003ca href=\"http://www.bobbyflay.com/\">Bobby Flay\u003c/a> on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">\"Iron Chef\"\u003c/a>). \"It's starting to suck for all of us, since TV isn't about cooking it's about entertaining,\" says Hamilton. \"It's impossible to be quiet or subtle with food on television because actual cooking is really quite dull and repetitive.\"\u003c/p>\n\u003cp>Plans for a movie based on the memoir are already in the works, Hamilton told fans Thursday. She jokes she'd like to see Robert Downey Jr. play her.\u003c/p>\n\u003cp>That seems about right. Hamilton has balls. And a muscularity to her convictions and craft that the actor could convey handsomely. Audiences with a taste for Hamilton's contrarian ways might just go for such gender-bending casting. Stay tuned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Listen to the conversation between Gabrielle Hamilton and Kim Severson \u003ca href=\"http://cityarts.net/radio-broadcasts/\">broadcast on KQED Sunday, November 27 at 1 p.m.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Reluctant chef and contrarian conversationalist Gabrielle Hamilton keeps Kim Severson on her toes at a City Arts & Lectures event.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/blood-bones-bombshells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/blood-bones-bombshells.jpg\" alt=\"Blood, Bones, Butter, Gabrielle Hamilton Photo: Melissa Hamilton\" title=\"Blood, Bones, Butter, Gabrielle Hamilton Photo: Melissa Hamilton\" width=\"507\" height=\"354\" class=\"alignnone size-full wp-image-34672\">\u003c/a>\u003cbr>\n\u003cem>Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/em>\u003c/p>\n\u003cp>Gabrielle Hamilton can write, there's no doubt about that. Craft infuses her recent bestseller, peppered as it is with references to both body and kitchen fluids.\u003c/p>\n\u003cp>Still, this writer was reluctant to read the memoir of this reluctant chef. When a book like \u003cem>\u003ca href=\"http://bloodbonesandbutter.net/\">Blood, Bones & Butter\u003c/a>\u003c/em> gets so much advance praise it's hard to believe it can live up to the hype.\u003c/p>\n\u003cp>Let's review, shall we? There was the excerpt in \u003cem>The New Yorker\u003c/em>, a \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Hamilton.html?ref=review\">\u003cem>New York Times\u003c/em> profile\u003c/a> and laudatory reviews from the paper of record by \u003ca href=\"http://www.nytimes.com/2011/02/25/books/25book.html?_r=1\">Michiko Kakutani\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://www.nytimes.com/2011/03/13/books/review/book-review-blood-bones-and-butter-by-gabrielle-hamilton.html?ref=books\">Frank Bruni\u003c/a>, along with glowing accounts in the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/02/28/AR2011022805907.html\">\u003cem>Washington Post\u003c/em>\u003c/a> and \u003ca href=\"http://online.wsj.com/article/SB10001424052748704900004576152672320375398.html\">\u003cem>Wall Street Journal\u003c/em>\u003c/a>. Of course, the \u003ca href=\"http://www.elle.com/Pop-Culture/Movies-TV-Music-Books/Gabrielle-Hamilton\">womens' glossies\u003c/a> weighed in with pleasure, as did the blogosphere, including the \u003cem>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/01/stop-this-grill-i-want-to-get-off-or-do-i/\">Times\u003c/a>\u003c/em> (again), \u003ca href=\"http://5secondrule.typepad.com/my_weblog/reviews/\">5 Second Rule\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>Top chefs chimed in too: Her book boasts bubbly blurbs from \u003ca href=\"http://www.anthonybourdain.net/\">Bourdain\u003c/a>, \u003ca href=\"http://www.mariobatali.com/\">Batali\u003c/a>, and \u003ca href=\"http://www.danielnyc.com/aboutDB.html\">Boulud\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Curious to find out what all the fuss was about, this reporter went to hear Hamilton speak at \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in March, when she swung through town on book tour, and again last Thursday, when she appeared on stage in conversation with \u003ca href=\"http://www.kimseverson.com/\">Kim Severson\u003c/a> as part of the \u003ca href=\"http://www.cityarts.net/n.hamilton.html\">City Arts & Lecture series\u003c/a>. Oh, and in between this reporter devoured her almost 300-page coming-of-age story.\u003c/p>\n\u003cp>The book is an indisputable page turner, but let's dispose of one major beef up front: The last section -- \"Butter\" -- feels rushed and not ready for prime time, in large part because the central concern -- the unraveling of her lonely marriage -- was not resolved in real time. No matter, the publisher wanted that memoir hitting the shelves pronto and mass marketing waits for no one. (Hamilton said Thursday that she's since addressed the marriage matter -- in life and on the page in an epilogue for the paperback edition, available in January.) \u003c/p>\n\u003cp>Clearly, the woman has a talent with pots and pens. The owner of \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, a wildly popular little bistro in Manhattan's East Village, (the restaurant's title comes from a childhood nickname), Hamilton recently won a \u003ca href=\"http://www.jbfawards.com/2011/nominees.php\">James Beard Award\u003c/a> for best New York City chef after receiving nominations for the coveted title three years running. (Though \u003ca href=\"http://www.time.com/time/nation/article/0,8599,2070677,00.html\">some grumbled\u003c/a> that the gal who serves Triscuits and canned sardines at the bar won more for what she represents than what she cooks.) She's written about the chef's life for \u003cem>\u003ca href=\"http://www.bonappetit.com/magazine/2011/05/gabrielle-hamilton-family-meal\">Bon Appetit\u003c/a>\u003c/em>\u003ca href=\"http://www.bonappetit.com/magazine/2011/05/gabrielle-hamilton-family-meal\">\u003c/a>, \u003cem>\u003ca href=\"http://www.foodandwine.com/articles/a-rogue-chef-tells-all\">Food & Wine\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.saveur.com/article/Kitchen/Gabrielle-Hamilton-Open-House\">Saveur\u003c/a>\u003c/em>, where her sister \u003ca href=\"http://www.nytimes.com/2009/12/02/dining/02canal.html\">Melissa Hamilton\u003c/a> was an editor, and appeared in six volumes of \u003ca href=\"http://www.amazon.com/Best-Food-Writing-Holly-Hughes/dp/073821518X\">\u003cem>Best Food Writing\u003c/em>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.prunerestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/prune-screenshot560.jpg\" alt=\"Prune restaurant\" title=\"Prune restaurant\" width=\"560\" height=\"277\" class=\"alignnone size-full wp-image-34676\">\u003c/a>\u003c/p>\n\u003cp>Hamilton has worked hard and overcome obstacles to get to the top of her game, in two creative fields no less. She survived a largely feral childhood followed by a drug-fueled, unsupervised adolescence, turned to cooking to find family, home, hope, structure, and salvation and wound up, on a whim, running a restaurant of her own. \u003c/p>\n\u003cp>She's not interested in glamorizing either pursuit. If anything she has a tendency to martyrdom: Hamilton recounts cleaning human excrement off the restaurant stoop and deposing of a dead rat riddled with maggots found on the back steps. She turns hundreds of eggs on the breakfast line, while major-league pregnant and, later, with babies clinging to her breast. Her autobiography, a decade in the making, is scribbled on brown paper between services, on subway rides, and while putting those babes to bed. There is never enough time or sleep.\u003c/p>\n\u003cp>Professionally, Hamilton is a big talent and a huge success. Her personal life, as she reveals in her book, is a bit messier. Estranged from her mother for decades, she identifies as lesbian but ditched the sisterhood for a clandestine affair with an Italian man she ends up marrying. He is the father of her two boys, though from the beginning of their coupling trouble is brewing. For starters, Hamilton seems more in love with his mother and summer visits to the Italian clan's compound than her actual husband. \u003c/p>\n\u003cp>These personal revelations would seem meaty subjects for seasoned interviewer Kim Severson in her City Arts & Lectures discussion with Hamilton. But Severson -- now the \u003cem>New York Times'\u003c/em> Atlanta bureau chief who appears to keep her hand in the food beat and her heart in San Francisco -- was in a tricky situation. Just days before Hamilton landed in town the \u003cem>New York Post\u003c/em> had dropped \u003ca href=\"http://www.nypost.com/p/pagesix/prune_chef_in_secret_affair_W65bU4XOt1FWNlYe9xQF9L\">a bombshell about the celebrity chef's love life\u003c/a>. \u003c/p>\n\u003cp>Of course, who Hamilton sleeps with is really nobody else's business, except that her memoir includes revelations about her adventures in the sack as well as an apron. And Hamilton talks a lot about the value of being honest and authentic in the kitchen and on the page. To top it off, the \u003cem>New York Post\u003c/em> item on Hamilton was \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/amidst_rumored_scandal_nyc_che.html\">recycled in the local food media\u003c/a> the day before her appearance.\u003c/p>\n\u003cp>Severson gave a nod to the matter early on in the chat: \"I'm going to ask you the question on everyone's minds, [theatrical pause] How do you keep your skin so dewy?\" That set the tone for an evening of mostly softballs from Severson, who made a running gag about not being \"bitter\" that Hamilton's memoir was a better read than her own, \u003cem>\u003ca href=\"http://kimseverson.com/index.php/site/books/\">Spoon Fed\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> staffer did try some shock value, noting the book's unusual intimacy, which a friend described to Severson this way: \"I feel like I know every fold in her vagina.\" But she quickly found herself in the role of comforting colleague, after an earthquake literally shook the subdued Hamilton, who looked like she wanted to bolt from the stage when things started rocking.\u003c/p>\n\u003cp>A few sips of wine later, however, Hamilton regained her composure and temporarily shut down Severson, as she meandered through her self-described cliched questions. Case in point: \"What's the last taste you would want in your mouth before you die?\" Surely not the first time Hamilton's fielded that query.\u003c/p>\n\u003cp>\"I thought we were going to have an intelligent conversation about writing and you want to know if I keep lube in my bedside table,\" Hamilton scolded at one point. Note to \u003ca href=\"http://www.cityarts.net/radio.hunt.html\">Linda Hunt\u003c/a>: Not all KQED subscribers may be amused by the repartee between these two, who wondered if any couple, regardless of orientation, can keep sex alive in a long-term relationship -- though, it must be said, the crowd at Herbst Theater ate it up. \u003c/p>\n\u003cp>During the audience Q&A fans gushed about how much they loved Hamilton's book, even if they hadn't finished it, and her restaurant, even if they hadn't eaten there yet. In such an environment, this reporter felt it would have been a hostile act to ask the writer-chef if she cared to comment about the recent allegations in the press. Instead, she opted for the more discreet email follow up to both Hamilton and Severson, neither of whom jumped at the opportunity to explain why the subject wasn't broached on stage.\u003c/p>\n\u003cp>Hardly surprising. Hamilton made it clear at her book signing at Omnivore that she's selective about what aspects of her private life the public get to know about through her writing. Her mantra: If it's not in there, it's not tellable -- readers don't get all of her. Fair enough.\u003c/p>\n\u003cp>It's this kind of contradiction -- the tell-all that keeps secrets -- that makes Hamilton such a fascinating creature. She's full of inconsistencies -- aren't we all? -- only hers are on display for all the world to see and hear. Hamilton often says she loathes being called \"a female chef\" and yet when TV came calling looking for just such a demographic, she jumped at the chance to take one for the team. \u003c/p>\n\u003cp>Similarly she thinks the term \"food writer\" is demeaning; she's simply a chef who is also a scribe and cooking is what allowed her to come to the party. Yet, when asked what readers can expect next from the literary writer she responds: A cookbook. \u003c/p>\n\u003cp>During the talk Hamilton mentions the moms at her sons' school, who she says look at her disdainfully as she drops off her kids. Her children eat poorly and often in the car on the way to school, she confesses. And yet, one can't help but get the impression that the 45-year-old looks down her nose at \u003cem>them\u003c/em>. Severson counters that perhaps the other moms are intimidated or awed by the successful chef with the best-selling memoir but Hamilton dismisses this notion out of hand.\u003c/p>\n\u003cp>And the Beard Award is silly, Hamilton says, until she wins it, and then it's the most important culinary honor a chef can earn. Thankfully she has a sense of humor about all this flip-flopping.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jbfawards.com/2011/nominees.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/james-beard-hamilton560.jpg\" alt=\"Gabrielle Hamilton winning James Beard Award \" title=\"Gabrielle Hamilton winning James Beard Award \" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-34680\">\u003c/a>\u003c/p>\n\u003cp>One gets the sense that Hamilton doesn't give a hoot if you like her, agree with her opinions, or want to read her book. It's what makes her intriguing and may well be an essential part of why she's so talented on the page and in the kitchen. She's just doing her own thing and not seeking anyone else's praise or approval.\u003c/p>\n\u003cp>During the course of the 90-minute City Arts & Lectures dialogue she laments the fetishization of food (the cult of farmers' markets, home cooks with \u003ca href=\"http://www.npr.org/2011/10/23/141611844/self-starters-eat-up-slow-cooking-technique\">sous vide\u003c/a> machines), discussions of gender issues in restaurant kitchens (snoozeville), and the plethora of social media around food culture. Reading about food online, she says, is like eating at McDonalds. \"You end up feeling hungry, undernourished, tired, and full of self loathing.\" \u003c/p>\n\u003cp>She's also down on the rise of reality TV cooking shows, even though she's had her own turn in front of the camera. (She slayed \u003ca href=\"http://www.bobbyflay.com/\">Bobby Flay\u003c/a> on \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">\"Iron Chef\"\u003c/a>). \"It's starting to suck for all of us, since TV isn't about cooking it's about entertaining,\" says Hamilton. \"It's impossible to be quiet or subtle with food on television because actual cooking is really quite dull and repetitive.\"\u003c/p>\n\u003cp>Plans for a movie based on the memoir are already in the works, Hamilton told fans Thursday. She jokes she'd like to see Robert Downey Jr. play her.\u003c/p>\n\u003cp>That seems about right. Hamilton has balls. And a muscularity to her convictions and craft that the actor could convey handsomely. Audiences with a taste for Hamilton's contrarian ways might just go for such gender-bending casting. Stay tuned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Listen to the conversation between Gabrielle Hamilton and Kim Severson \u003ca href=\"http://cityarts.net/radio-broadcasts/\">broadcast on KQED Sunday, November 27 at 1 p.m.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rawdance Brings A Public Affair to Orson Restaurant",
"title": "Rawdance Brings A Public Affair to Orson Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \u003c/p>\n\n",
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"excerpt": "The pair behind Rawdance bring their fresh moves to the restaurant scene in performances at Orson this week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)",
"title": "Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. Only 52 weeks to go until we do it all again!\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627916992866/\" title=\"link to mobile version of flickr set for TIMF Saturday\">\u003cstrong>SATURDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627796046357/\" title=\"link to mobile version of Flickr set for TIMF Sunday\">\u003cstrong>SUNDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "This year's Treasure Island Music Festival couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. \u003cem>Post by Emmanuel Hapsis\u003c/em>",
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"description": "This year's Treasure Island Music Festival couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. Post by Emmanuel Hapsis",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. 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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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