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"disqusTitle": "Words on the Waves: Litquake in Sausalito",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \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/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \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/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco's World Veg Festival Was All About the Food, Baby!",
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"content": "\u003cp>Chef Barry Schenker had an underground vegan supperclub going for years. Invite only and difficult to get an in, it’s said these meals were magic-filled and mind-blowing. The standout of the feasts was always Schenker’s ice cream. To procure it, you basically had to jump through hoops and promise your soul to seitan. But that’s all changed because at this weekend’s 12th annual \u003ca href=\"http://worldvegfestival.com/\">San Francisco World Veg Festival\u003c/a>. Schenker debuted \u003ca href=\"http://genuto.com/\">Genuto\u003c/a> his all natural nut-based ice cream, which will soon be available in Northern California Whole Foods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto.jpg\" alt=\"genuto\" title=\"genuto\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33875\">\u003c/a>\u003c/p>\n\u003cp>Developed with his physician wife Diana Rebman, Genuto’s probiotic nut emulsion blend is cholesterol-free, antioxidant-rich, and low in saturated fats. It’s also ridiculously delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto-owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto-owners.jpg\" alt=\"Diana Rebman and Barry Schenker\" title=\"Diana Rebman and Barry Schenker\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33895\">\u003c/a>\u003c/p>\n\u003cp> At the festival, Schenker and Rebman offered up flavors Simply Pistachio, Chai Latte, and Chocolate Cardamom, and I basically had to try them all. Twice. If you held a gun to my head and made me choose a favorite, I’d call the cops, because who does that!? Then, I’d confess that the Crystallized Ginger, which was spicy and rich, with just a touch of sweetness, really spoke to my heart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/dessert.jpg\" alt=\"Crystallized Ginger\" title=\"Crystallized Ginger\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33876\">\u003c/a>\u003c/p>\n\u003cp>Yes, ice cream speaks to my heart and if that’s not the case for you, then maybe you’re not as obsessed with food as your average vegan. You see, we, as a people, have an appreciation for delicious veg food that’s either enthusiastic or psycho fanatic, depending on where you’re standing. Last weekend’s World Veg Festival was a celebration of all things vegan and awesome. Veg vendors, speakers, and non-profits descended upon San Francisco’s County Fair Building in Golden Gate Park, to meet and educate the masses about the glories of a veganism. I attended with a full wallet and empty belly, ready to take in all the sites, sounds, and snacks of the festival.\u003c/p>\n\u003cp>Before you even enter the building, you are greeted with vendors selling everything from vegan marshmallows to freshly made taquitos. Right off the bat, you’re made aware of the fact that it’s all about the eats.\u003c/p>\n\u003cp>In addition to Genuto, I discovered \u003ca href=\"http://sjaaks.com/categories/show/24\">Eli’s Earth Bars\u003c/a>, the new-ish organic, vegan candy bars from chocolate maker, Sjaak’s.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/eli-earth-bar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/eli-earth-bar1.jpg\" alt=\"Elis Earth Bars\" title=\"Elis Earth Bars\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33879\">\u003c/a>\u003c/p>\n\u003cp>I sampled the Treasure Bar, which is basically a high quality Butterfinger, taken to the next level with a drizzle of caramel and a chocolate coating. Sure, they’re a little more expensive than your average truck stop candy bar, but they’re organic and Fair trade, so you don’t feel like an asshole when you eat one. Or four.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ocd-sweets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ocd-sweets.jpg\" alt=\"Obsessive Confection Disorder OCD Sweets\" title=\"Obsessive Confection Disorder OCD Sweets\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33880\">\u003c/a>\u003c/p>\n\u003cp>Another food highlight was Melodi Donahue and her \u003ca href=\"http://shop.obsessiveconfectiondisorder.com/\">Obsessive Confection Disorder (OCD) Sweets\u003c/a>. \u003c/p>\n\u003cp> Donahue burst onto the scene earlier this year with her insanely-flavored, absolutely irresistible vegan treats. Having previously binged on caramels with crazy flavors—think artichoke and Limoncello; blood orange, ginger, and beet; and sourdough pretzel, IPA—I was excited to see what she cooked up for the fest. Lucky for me, Donahue had some major winners! Her table overflowed with Apple Cider Caramels, Vanilla Bean Caramel Sauce, and Caramel ‘Not’ Corn, which are popcorn-sized bites of marshmallow, coconut, rice, corn, caramel, and India Pale Ale, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/09/meet_ocds_caramel_not_corn_off.php\">will grace the goodie bags at next year’s Academy Awards\u003c/a>.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/caramel-notcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/caramel-notcorn.jpg\" alt=\"Caramel not corn\" title=\"Caramel not corn\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33882\">\u003c/a>\u003c/p>\n\u003cp> Yes, I was eating something that Meryl Streep will eat, and I got to have it before her. Sometimes life is fair! Donahue said that she sold out on Saturday, and had to run home and make more of everything. She’s currently set to take over the nation’s sweet tooth when featured in next month’s \u003cem>O Magazine\u003c/em>—we all know that whatever Oprah touches turns to CHA-CHING—so I plan on ordering a metric ton before that happens. She’s currently a one woman operation and I need my magical beer caramels.\u003c/p>\n\u003cp>Although World Veg festival is primarily about gorging on as many samples as possible, it’s also filled with non-profits like \u003ca href=\"http://www.foodispower.org/\">Food Empowerment Project\u003c/a> and \u003ca href=\"http://saveabunny.org\">SaveABunny\u003c/a>, both looking to spread the message, recruit volunteers, and save awesome animals. There were also tons of vegan companies peddling everything from message t-shirts proclaiming your love of kale to board games that teach kid compassion for animals. One of my favorites was Roni Seabery’s company, \u003ca href=\"http://daisywares.net/\">Daisy Wares\u003c/a>, which allowed me to stock up on the most marvelous smelling lavender soap I’ve ever almost accidentally eaten.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/daisy-wares.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/daisy-wares.jpg\" alt=\"Daisy Wares\" title=\"Daisy Wares\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33884\">\u003c/a>\u003c/p>\n\u003cp>In the adjoining rooms, the festival’s line-up of vegan-famous speakers tackled a variety of issues, including The Truth About Protein and our role in global depletion. Heavy stuff! Vegan cookbook author extraordinaire, \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a>, gave a talk titled, \"From Excuse-itarian to Vegan: Addressing the Blocks and Debunking the Myths that Keep People from Making Changes,\" which packed the house. Patrick-Goudreau is excellent to hear live, speaking persuasively about food and our relationship to it. She made the fantastic point that, “We flavor our meat with plants with ketchup, mustard, and spices... we're the only animal who flavors our meat,” She continued with, \"We do not crave the flesh of an animal, we crave flavor, fullness, fat, and salt.\"\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/colleen-goudreau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/colleen-goudreau1.jpg\" alt=\"Colleen Patrick-Goudreau\" title=\"Colleen Patrick-Goudreau\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33873\">\u003c/a>\u003c/p>\n\u003cp>Through other booths and speakers, I acquired little tidbits of information that I can’t stop thinking about. For example, did you know that the organic label doesn't mean that workers or animals are treated well, it’s just that they're not exposed to chemicals? And that factory farms are always in poor areas, far away from anyone with power or money to be affected by the smell and horrific air and water quality. This is one of the most upsetting things about modern animal agriculture, the fact that it’s so hidden, and its enormous impart on poor communities. As Paul McCartney says, “If slaughterhouses had glass walls, everyone would be a vegetarian.”\u003c/p>\n\u003cp>While this weekend World Veg Festival housed its usual high concentration of leather-free Birkenstocks, there was also a few \u003ca href=\"http://www.stellamccartney.com/default/shop-products/Shoes\">Stella McCartney pumps\u003c/a> in the house. The entire event is a nice reminder of where veganism has been, and where it’s headed. We’ve come a long way, baby! I left feeling uplifted, inspired, righteous, and so freaking full.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/entrance-world-veg-day500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/entrance-world-veg-day500.jpg\" alt=\"World Veg Fest entrance\" title=\"World Veg Fest entrance\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-33905\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Last weekend's World Vegetarian Festival in Golden Gate Park showcased the brightest and best speakers, non-profits, and most importantly, food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Barry Schenker had an underground vegan supperclub going for years. Invite only and difficult to get an in, it’s said these meals were magic-filled and mind-blowing. The standout of the feasts was always Schenker’s ice cream. To procure it, you basically had to jump through hoops and promise your soul to seitan. But that’s all changed because at this weekend’s 12th annual \u003ca href=\"http://worldvegfestival.com/\">San Francisco World Veg Festival\u003c/a>. Schenker debuted \u003ca href=\"http://genuto.com/\">Genuto\u003c/a> his all natural nut-based ice cream, which will soon be available in Northern California Whole Foods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto.jpg\" alt=\"genuto\" title=\"genuto\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33875\">\u003c/a>\u003c/p>\n\u003cp>Developed with his physician wife Diana Rebman, Genuto’s probiotic nut emulsion blend is cholesterol-free, antioxidant-rich, and low in saturated fats. It’s also ridiculously delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto-owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/genuto-owners.jpg\" alt=\"Diana Rebman and Barry Schenker\" title=\"Diana Rebman and Barry Schenker\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33895\">\u003c/a>\u003c/p>\n\u003cp> At the festival, Schenker and Rebman offered up flavors Simply Pistachio, Chai Latte, and Chocolate Cardamom, and I basically had to try them all. Twice. If you held a gun to my head and made me choose a favorite, I’d call the cops, because who does that!? Then, I’d confess that the Crystallized Ginger, which was spicy and rich, with just a touch of sweetness, really spoke to my heart. \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/24/2011/10/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/dessert.jpg\" alt=\"Crystallized Ginger\" title=\"Crystallized Ginger\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33876\">\u003c/a>\u003c/p>\n\u003cp>Yes, ice cream speaks to my heart and if that’s not the case for you, then maybe you’re not as obsessed with food as your average vegan. You see, we, as a people, have an appreciation for delicious veg food that’s either enthusiastic or psycho fanatic, depending on where you’re standing. Last weekend’s World Veg Festival was a celebration of all things vegan and awesome. Veg vendors, speakers, and non-profits descended upon San Francisco’s County Fair Building in Golden Gate Park, to meet and educate the masses about the glories of a veganism. I attended with a full wallet and empty belly, ready to take in all the sites, sounds, and snacks of the festival.\u003c/p>\n\u003cp>Before you even enter the building, you are greeted with vendors selling everything from vegan marshmallows to freshly made taquitos. Right off the bat, you’re made aware of the fact that it’s all about the eats.\u003c/p>\n\u003cp>In addition to Genuto, I discovered \u003ca href=\"http://sjaaks.com/categories/show/24\">Eli’s Earth Bars\u003c/a>, the new-ish organic, vegan candy bars from chocolate maker, Sjaak’s.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/eli-earth-bar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/eli-earth-bar1.jpg\" alt=\"Elis Earth Bars\" title=\"Elis Earth Bars\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33879\">\u003c/a>\u003c/p>\n\u003cp>I sampled the Treasure Bar, which is basically a high quality Butterfinger, taken to the next level with a drizzle of caramel and a chocolate coating. Sure, they’re a little more expensive than your average truck stop candy bar, but they’re organic and Fair trade, so you don’t feel like an asshole when you eat one. Or four.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ocd-sweets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ocd-sweets.jpg\" alt=\"Obsessive Confection Disorder OCD Sweets\" title=\"Obsessive Confection Disorder OCD Sweets\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33880\">\u003c/a>\u003c/p>\n\u003cp>Another food highlight was Melodi Donahue and her \u003ca href=\"http://shop.obsessiveconfectiondisorder.com/\">Obsessive Confection Disorder (OCD) Sweets\u003c/a>. \u003c/p>\n\u003cp> Donahue burst onto the scene earlier this year with her insanely-flavored, absolutely irresistible vegan treats. Having previously binged on caramels with crazy flavors—think artichoke and Limoncello; blood orange, ginger, and beet; and sourdough pretzel, IPA—I was excited to see what she cooked up for the fest. Lucky for me, Donahue had some major winners! Her table overflowed with Apple Cider Caramels, Vanilla Bean Caramel Sauce, and Caramel ‘Not’ Corn, which are popcorn-sized bites of marshmallow, coconut, rice, corn, caramel, and India Pale Ale, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/09/meet_ocds_caramel_not_corn_off.php\">will grace the goodie bags at next year’s Academy Awards\u003c/a>.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/caramel-notcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/caramel-notcorn.jpg\" alt=\"Caramel not corn\" title=\"Caramel not corn\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33882\">\u003c/a>\u003c/p>\n\u003cp> Yes, I was eating something that Meryl Streep will eat, and I got to have it before her. Sometimes life is fair! Donahue said that she sold out on Saturday, and had to run home and make more of everything. She’s currently set to take over the nation’s sweet tooth when featured in next month’s \u003cem>O Magazine\u003c/em>—we all know that whatever Oprah touches turns to CHA-CHING—so I plan on ordering a metric ton before that happens. She’s currently a one woman operation and I need my magical beer caramels.\u003c/p>\n\u003cp>Although World Veg festival is primarily about gorging on as many samples as possible, it’s also filled with non-profits like \u003ca href=\"http://www.foodispower.org/\">Food Empowerment Project\u003c/a> and \u003ca href=\"http://saveabunny.org\">SaveABunny\u003c/a>, both looking to spread the message, recruit volunteers, and save awesome animals. There were also tons of vegan companies peddling everything from message t-shirts proclaiming your love of kale to board games that teach kid compassion for animals. One of my favorites was Roni Seabery’s company, \u003ca href=\"http://daisywares.net/\">Daisy Wares\u003c/a>, which allowed me to stock up on the most marvelous smelling lavender soap I’ve ever almost accidentally eaten.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/daisy-wares.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/daisy-wares.jpg\" alt=\"Daisy Wares\" title=\"Daisy Wares\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33884\">\u003c/a>\u003c/p>\n\u003cp>In the adjoining rooms, the festival’s line-up of vegan-famous speakers tackled a variety of issues, including The Truth About Protein and our role in global depletion. Heavy stuff! Vegan cookbook author extraordinaire, \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a>, gave a talk titled, \"From Excuse-itarian to Vegan: Addressing the Blocks and Debunking the Myths that Keep People from Making Changes,\" which packed the house. Patrick-Goudreau is excellent to hear live, speaking persuasively about food and our relationship to it. She made the fantastic point that, “We flavor our meat with plants with ketchup, mustard, and spices... we're the only animal who flavors our meat,” She continued with, \"We do not crave the flesh of an animal, we crave flavor, fullness, fat, and salt.\"\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/colleen-goudreau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/colleen-goudreau1.jpg\" alt=\"Colleen Patrick-Goudreau\" title=\"Colleen Patrick-Goudreau\" width=\"374\" height=\"500\" class=\"alignnone size-full wp-image-33873\">\u003c/a>\u003c/p>\n\u003cp>Through other booths and speakers, I acquired little tidbits of information that I can’t stop thinking about. For example, did you know that the organic label doesn't mean that workers or animals are treated well, it’s just that they're not exposed to chemicals? And that factory farms are always in poor areas, far away from anyone with power or money to be affected by the smell and horrific air and water quality. This is one of the most upsetting things about modern animal agriculture, the fact that it’s so hidden, and its enormous impart on poor communities. As Paul McCartney says, “If slaughterhouses had glass walls, everyone would be a vegetarian.”\u003c/p>\n\u003cp>While this weekend World Veg Festival housed its usual high concentration of leather-free Birkenstocks, there was also a few \u003ca href=\"http://www.stellamccartney.com/default/shop-products/Shoes\">Stella McCartney pumps\u003c/a> in the house. The entire event is a nice reminder of where veganism has been, and where it’s headed. We’ve come a long way, baby! I left feeling uplifted, inspired, righteous, and so freaking full.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Will Wait For Good Food: Eat Real Festival 2011",
"title": "Will Wait For Good Food: Eat Real Festival 2011",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"description": "The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\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/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Interview with La Mar's Chef de Cuisine Dennis Arvizu",
"title": "Interview with La Mar's Chef de Cuisine Dennis Arvizu",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n",
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"excerpt": "La Mar Cebichería Peruana, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\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/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In the Kitchen at the Headlands Center for the Arts",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen560.jpg\" alt=\"Headlands Center for the Arts kitchen\" title=\"Headlands Center for the Arts kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33406\">\u003c/a>\u003cbr>\n\u003cem>Kitchen at Headland Center for the Arts\u003c/em>\u003c/p>\n\u003cp>Sometimes, being a single, freelancing, non-home-owner with an old car and no kids can have its benefits. Like the opportunity to move into a tent in Santa Cruz to be an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">apprentice farmer\u003c/a> at the \u003ca href=\"http://casfs.ucsc.edu/\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC for six months; couldn't have done that with a mortgage to pay. Or now, my latest adventure, being a live-in cook-intern in the kitchen at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, just across the bridge in the Golden Gate National Recreation Area. \u003c/p>\n\u003cp>For those of you who haven't made the fifteen-minute drive over the water lately, the Headlands Center for the Arts is an artists' residency program occupying a collection of former military buildings in the Marin Headlands. Built in 1907, the buildings were abandoned by the military in 1972. In the late 1970s, an intrepid group of local artists began to renovate them for use. By 1982, the Center had a board of directors, and by 1985, it was granting commissions for renovations of everything from the latrines to the Mess Hall to the storage depot. Now, nearly 30 years later, the place is a well-recognized part of the Bay Area art scene, attracting artists from all around the world for its residency program. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/messhalldiningroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/messhalldiningroom560.jpg\" alt=\"Headlands Center for the Arts Mess Hall Dining Room\" title=\"Headlands Center for the Arts Mess Hall Dining Room\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33407\">\u003c/a>\u003cbr>\n\u003cem>Mess Hall Dining Room\u003c/em>\u003c/p>\n\u003cp>There are lots of good things about being an artist in residence here. Time, unfettered time, time to breathe and think, look and hear and create. A studio for work, an airy room for sleep, the folded, elephantine hills of the Headlands and the whole Pacific ocean laid out at your feet. The rattle of the eucalyptus leaves and the shriek of the wild turkeys at night, the deer browsing under the fog-dripping cypress branches in the early morning. Support and appreciation for your work and its whims, wherever it takes you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, you get fed, an organic, made-from-scratch, sit-down dinner cooked for you, your fellow artists, and your guests four nights a week, plus a mid-day brunch on Sundays, cooked and served in the Mess Hall, itself designed into a particularly warm community space by artist Anne Hamilton. Nearly everything on the table is local: those frilly, multi-colored little lettuces picked yesterday at County Line Harvest in Petaluma, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/28/science-on-the-spot-secrets-of-sourdough/\">whole-wheat sesame-sourdough bread\u003c/a> baked in the kitchen twice a week by \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/15/brick-oven-lovin-again-benefit-headlands-center-for-the-arts/\">Eduardo Morell\u003c/a> in the wood-burning brick oven designed by Alan Scott. When you get peckish, or bored, in need of coffee and conversation (or wifi), you can dawdle in the Mess Hall, foraging for last night's leftovers (mmm, salmon! Mexican wedding cookies!) and chatting up the kitchen staff: myself, fellow intern Damon Little, and head chef Keith Mercovich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/woodoven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/woodoven560.jpg\" alt=\"Headlands Center of the Arts wood-burning brick oven designed by Alan Scott\" title=\"Headlands Center of the Arts wood-burning brick oven designed by Alan Scott\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33408\">\u003c/a>\u003cbr>\n\u003cem>Wood-burning brick oven designed by Alan Scott\u003c/em>\u003c/p>\n\u003cp>We'll probably be chopping huge piles of chard, skinning halibut, shucking oysters or hulling strawberries for tarts. We might be making things from scratch that you didn't know could be made from scratch, like macaroni, or hot dogs, or bacon. We might be laying out sides of salmon on a bed of fennel for gravlax, kneading dough for Tuesday's pizza night, slicing multicolored, palm-sized tomatoes, or stirring up caramel gelato. Whatever we're busy with, you'll be having it for dinner in just a few hours. \u003c/p>\n\u003cp>\u003cstrong>Stephanie Shares Pizza-Making Tips from the Headlands.\u003c/strong> \u003cem>Video: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Pt4lEhLWe3Q\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Of course, I feel a little guilty writing about this, since the artists' dinner at the Headlands isn't open to the public. Only artists, staff, and a limited number of their guests can attend a typical weeknight dinner, much to the chagrin of the hikers and hostel-stayers who wander in, draw by the smells and conviviality. But there are ways to get a seat at the table. You can become a \u003ca href=\"http://www.headlands.org/article.asp?key=29\">member\u003c/a>, which gets you invited to the quarterly members' dinners with the artists. You can come to one of the Headlands' public programs, which often include an optional dinner or brunch. You can do what I did, and volunteer during one of the public programs, which earns you a meal. (Naturally, I volunteered in the kitchen, but there are always varied volunteer slots open for any given event.) This Sunday, in fact, I'll be one of a group of artists leading a series of hikes, each with a different theme around the area, followed by brunch in the Mess Hall. \u003c/p>\n\u003cp>Such will be my Sunday: up early to make Jonagold apple coffee cake for 75, lead my hike for an hour, then return to the kitchen, put my apron back on, help finish cooking and serving, eat, then wash dishes and help clean the kitchen, getting it ready for dinner prep the following day. In between, deep breaths of the clear, ocean-scented air, particularly lovely now that our equinoctial summer has arrived, banishing (most of) the brooding fog at long last. It's part supper club, part dinner party, part co-op (dessert doesn't appear until after everyone has pitched in to help with the dishes), but it all comes together to make a community. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Stephanie Rosenbaum will be leading \"Plants of Pleasure, Plants of Pain,\" a visual foraging hike about the area's edible and poisonous plants as part of the \u003ca href=\"http://www.headlands.org/event_detail.asp?key=20&eventkey=1126\">Desire Trails\u003c/a> program on Sunday, Sept 25, at 1pm, followed by brunch at 3pm. The hike is free; brunch is $15 for Headlands members, $20 for the public. \u003c/em>\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/24/2011/09/kitchen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen560.jpg\" alt=\"Headlands Center for the Arts kitchen\" title=\"Headlands Center for the Arts kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33406\">\u003c/a>\u003cbr>\n\u003cem>Kitchen at Headland Center for the Arts\u003c/em>\u003c/p>\n\u003cp>Sometimes, being a single, freelancing, non-home-owner with an old car and no kids can have its benefits. Like the opportunity to move into a tent in Santa Cruz to be an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">apprentice farmer\u003c/a> at the \u003ca href=\"http://casfs.ucsc.edu/\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC for six months; couldn't have done that with a mortgage to pay. Or now, my latest adventure, being a live-in cook-intern in the kitchen at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, just across the bridge in the Golden Gate National Recreation Area. \u003c/p>\n\u003cp>For those of you who haven't made the fifteen-minute drive over the water lately, the Headlands Center for the Arts is an artists' residency program occupying a collection of former military buildings in the Marin Headlands. Built in 1907, the buildings were abandoned by the military in 1972. In the late 1970s, an intrepid group of local artists began to renovate them for use. By 1982, the Center had a board of directors, and by 1985, it was granting commissions for renovations of everything from the latrines to the Mess Hall to the storage depot. Now, nearly 30 years later, the place is a well-recognized part of the Bay Area art scene, attracting artists from all around the world for its residency program. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/messhalldiningroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/messhalldiningroom560.jpg\" alt=\"Headlands Center for the Arts Mess Hall Dining Room\" title=\"Headlands Center for the Arts Mess Hall Dining Room\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33407\">\u003c/a>\u003cbr>\n\u003cem>Mess Hall Dining Room\u003c/em>\u003c/p>\n\u003cp>There are lots of good things about being an artist in residence here. Time, unfettered time, time to breathe and think, look and hear and create. A studio for work, an airy room for sleep, the folded, elephantine hills of the Headlands and the whole Pacific ocean laid out at your feet. The rattle of the eucalyptus leaves and the shriek of the wild turkeys at night, the deer browsing under the fog-dripping cypress branches in the early morning. Support and appreciation for your work and its whims, wherever it takes you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of course, you get fed, an organic, made-from-scratch, sit-down dinner cooked for you, your fellow artists, and your guests four nights a week, plus a mid-day brunch on Sundays, cooked and served in the Mess Hall, itself designed into a particularly warm community space by artist Anne Hamilton. Nearly everything on the table is local: those frilly, multi-colored little lettuces picked yesterday at County Line Harvest in Petaluma, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/28/science-on-the-spot-secrets-of-sourdough/\">whole-wheat sesame-sourdough bread\u003c/a> baked in the kitchen twice a week by \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/15/brick-oven-lovin-again-benefit-headlands-center-for-the-arts/\">Eduardo Morell\u003c/a> in the wood-burning brick oven designed by Alan Scott. When you get peckish, or bored, in need of coffee and conversation (or wifi), you can dawdle in the Mess Hall, foraging for last night's leftovers (mmm, salmon! Mexican wedding cookies!) and chatting up the kitchen staff: myself, fellow intern Damon Little, and head chef Keith Mercovich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/woodoven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/woodoven560.jpg\" alt=\"Headlands Center of the Arts wood-burning brick oven designed by Alan Scott\" title=\"Headlands Center of the Arts wood-burning brick oven designed by Alan Scott\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33408\">\u003c/a>\u003cbr>\n\u003cem>Wood-burning brick oven designed by Alan Scott\u003c/em>\u003c/p>\n\u003cp>We'll probably be chopping huge piles of chard, skinning halibut, shucking oysters or hulling strawberries for tarts. We might be making things from scratch that you didn't know could be made from scratch, like macaroni, or hot dogs, or bacon. We might be laying out sides of salmon on a bed of fennel for gravlax, kneading dough for Tuesday's pizza night, slicing multicolored, palm-sized tomatoes, or stirring up caramel gelato. Whatever we're busy with, you'll be having it for dinner in just a few hours. \u003c/p>\n\u003cp>\u003cstrong>Stephanie Shares Pizza-Making Tips from the Headlands.\u003c/strong> \u003cem>Video: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Pt4lEhLWe3Q\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Of course, I feel a little guilty writing about this, since the artists' dinner at the Headlands isn't open to the public. Only artists, staff, and a limited number of their guests can attend a typical weeknight dinner, much to the chagrin of the hikers and hostel-stayers who wander in, draw by the smells and conviviality. But there are ways to get a seat at the table. You can become a \u003ca href=\"http://www.headlands.org/article.asp?key=29\">member\u003c/a>, which gets you invited to the quarterly members' dinners with the artists. You can come to one of the Headlands' public programs, which often include an optional dinner or brunch. You can do what I did, and volunteer during one of the public programs, which earns you a meal. (Naturally, I volunteered in the kitchen, but there are always varied volunteer slots open for any given event.) This Sunday, in fact, I'll be one of a group of artists leading a series of hikes, each with a different theme around the area, followed by brunch in the Mess Hall. \u003c/p>\n\u003cp>Such will be my Sunday: up early to make Jonagold apple coffee cake for 75, lead my hike for an hour, then return to the kitchen, put my apron back on, help finish cooking and serving, eat, then wash dishes and help clean the kitchen, getting it ready for dinner prep the following day. In between, deep breaths of the clear, ocean-scented air, particularly lovely now that our equinoctial summer has arrived, banishing (most of) the brooding fog at long last. It's part supper club, part dinner party, part co-op (dessert doesn't appear until after everyone has pitched in to help with the dishes), but it all comes together to make a community. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Stephanie Rosenbaum will be leading \"Plants of Pleasure, Plants of Pain,\" a visual foraging hike about the area's edible and poisonous plants as part of the \u003ca href=\"http://www.headlands.org/event_detail.asp?key=20&eventkey=1126\">Desire Trails\u003c/a> program on Sunday, Sept 25, at 1pm, followed by brunch at 3pm. The hike is free; brunch is $15 for Headlands members, $20 for the public. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\">\u003cimg class=\"alignleft size-full wp-image-32938\" title=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\" alt=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" width=\"248\" height=\"140\">\u003c/a>The towers were there, shining. Growing up some 25 miles from New York City, I knew them as part of the landscape, two blocky, unimaginably tall sentries, two slabs flashing gold and bronze in the afternoon sun, ungainly anchors on the skyline. Every time we drove to the city, they were there, poised across the river.\u003c/p>\n\u003cp>And then, they were not there. I still remember that first reaction. \u003cem>They were so huge. How could they just be gone?\u003c/em> In 2001, I'd been living in San Francisco for eleven years, getting back to New York once a year, if that, for business or family. On that day, I did what so many of us did: made panicked phone calls to everyone I knew back East, my mother who could have been in the city that morning, my brother-in-law who flew American every other week for work, my friends who lived downtown. I sat with my best friend, who lived in the same Valencia Street apartment building as I did, holding her young daughter on my lap. My friend held her 4-day-old son in her arms, and wondered what sort of a world she had brought him into. At Citysearch, where I'd just started as the restaurants editor a few days before, we sat numbly at our computers, wondering what we could possibly write about.\u003c/p>\n\u003cp>Windows on the World in the North Tower was gone. The longtime destination restaurant was famed for its views and its wine list, for being the place where, as former \u003ca href=\"http://www.gourmet.com\">Gourmet\u003c/a> editor and \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a> restaurant critic Ruth Reichl wrote in \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">New York\u003c/a> magazine, New Yorkers who could handle the sky-high prices rode the elevator up to the 107th floor to order \"like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters.\" During the 80s, my father frequently went there for wine tastings with some of the city's best wine writers and sommeliers, coming home star-struck and high on Burgundy and Bordeaux.\u003c/p>\n\u003cp>When the tower went down, dozens of staff working the morning shift lost their lives, including Heather Ho, the restaurant's new, and talented, 32-year-old pastry chef, a native of Hawaii who had been named a \u003ca href=\"http://articles.sfgate.com/1999-05-12/food/17686870_1_brulee-pastry-chef-desserts\">Chronicle Rising Star chef in 1999\u003c/a>.\u003c/p>\n\u003cp>During my four-year stint as the restaurant critic for \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, I'd eaten her charming, witty versions of all-American desserts, like lemon icebox cake, while she was making a name for herself at \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>. The magazine named her the city's best pastry chef in 2000. She'd left Boulevard at the end of May, 2001 to start her new job in New York. As Amy Machnak, who replaced Ho at Boulevard, told the \u003ca href=\"http://articles.latimes.com/2002/sep/11/nation/na-911machnak11\">LA Times\u003c/a> a year later,\u003c/p>\n\u003cblockquote>\u003cp>\"My first day was her last day. She was testing recipes, playing around with a new dessert. I thought: 'How strange that she is leaving and going to New York for this really great job, and she's still testing recipes. But I look back at it now and I understand that she was just that creative. I don't think her mind ever stopped.\"\u003c/p>\u003c/blockquote>\n\u003cp>A month after the attacks, benefits at Boulevard and the now-closed Aqua (where Ho had also worked) raised over $40,000 for the newly created Heather Ho Memorial Scholarship at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>, where she had studied.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\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/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\">\u003cimg class=\"alignleft size-full wp-image-32938\" title=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\" alt=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" width=\"248\" height=\"140\">\u003c/a>The towers were there, shining. Growing up some 25 miles from New York City, I knew them as part of the landscape, two blocky, unimaginably tall sentries, two slabs flashing gold and bronze in the afternoon sun, ungainly anchors on the skyline. Every time we drove to the city, they were there, poised across the river.\u003c/p>\n\u003cp>And then, they were not there. I still remember that first reaction. \u003cem>They were so huge. How could they just be gone?\u003c/em> In 2001, I'd been living in San Francisco for eleven years, getting back to New York once a year, if that, for business or family. On that day, I did what so many of us did: made panicked phone calls to everyone I knew back East, my mother who could have been in the city that morning, my brother-in-law who flew American every other week for work, my friends who lived downtown. I sat with my best friend, who lived in the same Valencia Street apartment building as I did, holding her young daughter on my lap. My friend held her 4-day-old son in her arms, and wondered what sort of a world she had brought him into. At Citysearch, where I'd just started as the restaurants editor a few days before, we sat numbly at our computers, wondering what we could possibly write about.\u003c/p>\n\u003cp>Windows on the World in the North Tower was gone. The longtime destination restaurant was famed for its views and its wine list, for being the place where, as former \u003ca href=\"http://www.gourmet.com\">Gourmet\u003c/a> editor and \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a> restaurant critic Ruth Reichl wrote in \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">New York\u003c/a> magazine, New Yorkers who could handle the sky-high prices rode the elevator up to the 107th floor to order \"like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters.\" During the 80s, my father frequently went there for wine tastings with some of the city's best wine writers and sommeliers, coming home star-struck and high on Burgundy and Bordeaux.\u003c/p>\n\u003cp>When the tower went down, dozens of staff working the morning shift lost their lives, including Heather Ho, the restaurant's new, and talented, 32-year-old pastry chef, a native of Hawaii who had been named a \u003ca href=\"http://articles.sfgate.com/1999-05-12/food/17686870_1_brulee-pastry-chef-desserts\">Chronicle Rising Star chef in 1999\u003c/a>.\u003c/p>\n\u003cp>During my four-year stint as the restaurant critic for \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, I'd eaten her charming, witty versions of all-American desserts, like lemon icebox cake, while she was making a name for herself at \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>. The magazine named her the city's best pastry chef in 2000. She'd left Boulevard at the end of May, 2001 to start her new job in New York. As Amy Machnak, who replaced Ho at Boulevard, told the \u003ca href=\"http://articles.latimes.com/2002/sep/11/nation/na-911machnak11\">LA Times\u003c/a> a year later,\u003c/p>\n\u003cblockquote>\u003cp>\"My first day was her last day. She was testing recipes, playing around with a new dessert. I thought: 'How strange that she is leaving and going to New York for this really great job, and she's still testing recipes. But I look back at it now and I understand that she was just that creative. I don't think her mind ever stopped.\"\u003c/p>\u003c/blockquote>\n\u003cp>A month after the attacks, benefits at Boulevard and the now-closed Aqua (where Ho had also worked) raised over $40,000 for the newly created Heather Ho Memorial Scholarship at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>, where she had studied.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class",
"title": "Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" title=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-32629\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" title=\"Students checking in for Edible Education \" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-32633\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the \u003ca href=\"http://www.youtube.com/watch?v=Hr5receWm4A&feature=player_embedded\">webcast on YouTube\u003c/a>. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/qz14gXMExt8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp> \u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement \u003c/a>is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>The goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement.\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/24/2011/08/IMG_1950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" title=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-32629\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" title=\"Students checking in for Edible Education \" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-32633\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the \u003ca href=\"http://www.youtube.com/watch?v=Hr5receWm4A&feature=player_embedded\">webcast on YouTube\u003c/a>. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/qz14gXMExt8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp> \u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement \u003c/a>is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>The goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5th Annual Mission Pie Contest",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n",
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"excerpt": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
"title": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "San Francisco restaurants raise money for other local Edible Schoolyard -- the one housed at the Boys and Girls Club in Hunters Point -- as part of the Eating for Education fundraiser on Saturday.",
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"description": "San Francisco restaurants raise money for other local Edible Schoolyard -- the one housed at the Boys and Girls Club in Hunters Point -- as part of the Eating for Education fundraiser on Saturday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"title": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"excerpt": "Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi's T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2011 San Francisco Street Food Festival Slideshow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\" alt=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" title=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31952\">\u003c/a>\u003cbr>\n\u003cem>SF Street Food Festival masses feasting at Cesar Chavez Elementary School.\u003c/em>\u003c/p>\n\u003cp>The 3rd annual \u003ca href=\"http://www.sfstreetfoodfest.com/index.php\">San Francisco Street Food Festival\u003c/a>, hosted by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> took place on Saturday August 20 in the Mission District.\u003c/p>\n\u003cblockquote>\u003cp> La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses.\u003c/p>\u003c/blockquote>\n\u003cp>The proceeds from the festival help support La Cocina's efforts as well as generate revenue for the vendors.\u003c/p>\n\u003cp>Due to the continuing street food trend, an increase in local food truck vendors, and the lessons learned from previous years, this third season proved to be bigger and better than ever. And although it was quite crowded the increased space, additional vendors and added accommodations seemed to be able to handle the masses. Of course, people still had to wait in line but there seemed to be more strategic planning that went into creating dedicated eating areas once food was acquired. There was also an array of entertainment to consume as well: bands, dancers, DJs. And non-edible items to purchase: shawls, I Cart Street Food garb and Mexican wrestler masks. Kid-friendly spaces were taken into account along with chain-link fenced areas to contain the 21+ drinkers. \u003ca href=\"http://www.sfbike.org/\">SF Bicycle Coalition\u003c/a> was on top of bike parking and La Cocina enlisted a massive crew of volunteers to help make the festival a success.\u003c/p>\n\u003cp>Here are some moments captured over the course of the day: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories and Photos:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific/\">San Francisco Street Food Festival and Conference Day One\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The 3rd annual San Francisco Street Food Festival, hosted by La Cocina took place on Saturday August 20 in the Mission District. Here are some moments captured over the course of the day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\" alt=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" title=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31952\">\u003c/a>\u003cbr>\n\u003cem>SF Street Food Festival masses feasting at Cesar Chavez Elementary School.\u003c/em>\u003c/p>\n\u003cp>The 3rd annual \u003ca href=\"http://www.sfstreetfoodfest.com/index.php\">San Francisco Street Food Festival\u003c/a>, hosted by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> took place on Saturday August 20 in the Mission District.\u003c/p>\n\u003cblockquote>\u003cp> La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses.\u003c/p>\u003c/blockquote>\n\u003cp>The proceeds from the festival help support La Cocina's efforts as well as generate revenue for the vendors.\u003c/p>\n\u003cp>Due to the continuing street food trend, an increase in local food truck vendors, and the lessons learned from previous years, this third season proved to be bigger and better than ever. And although it was quite crowded the increased space, additional vendors and added accommodations seemed to be able to handle the masses. Of course, people still had to wait in line but there seemed to be more strategic planning that went into creating dedicated eating areas once food was acquired. There was also an array of entertainment to consume as well: bands, dancers, DJs. And non-edible items to purchase: shawls, I Cart Street Food garb and Mexican wrestler masks. Kid-friendly spaces were taken into account along with chain-link fenced areas to contain the 21+ drinkers. \u003ca href=\"http://www.sfbike.org/\">SF Bicycle Coalition\u003c/a> was on top of bike parking and La Cocina enlisted a massive crew of volunteers to help make the festival a success.\u003c/p>\n\u003cp>Here are some moments captured over the course of the day: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco Street Food Festival: Veg-Friendly Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n",
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"excerpt": "Looking for veg-friendly options at this weekend's Street Food Festival in San Francisco? Bay Area Bites has got your back: A dozen meat-free dishes worth waiting in line for.",
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"description": "Looking for veg-friendly options at this weekend's Street Food Festival in San Francisco? Bay Area Bites has got your back: A dozen meat-free dishes worth waiting in line for.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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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. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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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>",
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"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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