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"bio": "Debbie Zambetti is a Nutrition Educator and Holistic Health Counselor and author of the blog \u003ca href=\"http://www.savorlifeblog.com\">Savor Life: A Quest for Healthy, Scrumptious Living\u003c/a>. She received her certificates in Holistic Health Counseling and Nutrition Education from the Institution of Integrative Nutrition and Bauman College, respectively, and is board certified by the American Association of Drugless Practitioners. In her heart of hearts, she believes that eating whole, delicious food is yummy, healing and the perfect way for everyone to start taking control of their health. When she's not counseling nutrition and health clients in San Francisco, she's usually cooking up a storm in her sunny kitchen, practicing yoga, or getting her hands dirty in her garden. She may be slightly obsessed with kale and platform sandals. Twitter: \u003ca href=\"http://twitter.com/#!/savorlifeblog\">@savorlifeblog\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/pages/Savor-Life/146273255399597\">Savor Life\u003c/a>",
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"content": "\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=RnKobtfvUTs]\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">Food Forward: A Sustainable TV Show for All Americans\u003c/a> (by Sarah Henry on Civil Eats)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RnKobtfvUTs'\n title='//www.youtube.com/embed/RnKobtfvUTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"title": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wild Game Feast: Swamp Cabbage Film Benefit",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Spooky, dark, weird, unpredictable, beautiful: the makers of the deep-Florida documentary \u003cem>Swamp Cabbage\u003c/em> are throwing a wild game and foraged feast in Marin this Saturday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2011 Oakland Greek Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n",
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"excerpt": "This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\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/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food as Medicine: Do You See the Universe on Your Plate?",
"title": "Food as Medicine: Do You See the Universe on Your Plate?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FoodAsMedicinePostcard200.jpg\" alt=\"Food As Medicine\" title=\"Food As Medicine\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-26645\">\u003c/a>Do you see the universe on your plate? \u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> wants you to.\u003cbr>\nThe culinary instructor from \u003ca href=\"http://www.chefs.edu/San-Francisco\">CCA\u003c/a> -- one of four panelists in a moderated discussion hosted by the \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> on \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">Food as Medicine: Cuisine, Curatives, & Culture\u003c/a> -- doesn't see the food on her plate as a collection of commodities or functional prescriptions. When she looks at her plate, she sees her past (family memories), her culture (folklore), her impact on the world (whose culture is she borrowing from, what is she modeling for the future) and the whole balance of a healthy lifestyle. In other words, she sees the universe and her connection to it. \u003c/p>\n\u003cp>A small crowd of people gathered Tuesday night in a large meeting room on the second floor of the San Francisco Ferry Building. With the Bay Bridge illuminated in the background, we were there to talk about the relationship between food and medicine and the use of food as medicine. The result: less in depth discussion and prescription of particular ingredients and more passionate anecdotes about culture, healing and responsibility. \u003c/p>\n\u003cp>The evening started with an informal reception. Panelists and volunteers from the Asian Culinary Forum provided quite a spread of healing foods and spices, both for display as well as tasting. On display was a rainbow array of spices, stunning mushroom formations, goji berries, dragon eye, red dates, wood ear (black fungus), and snow fungus. Tastings included: bitter melon; two \u003ca href=\"http://en.wikipedia.org/wiki/Capsaicin\">capsaicin\u003c/a> spiced \"elixirs\" (I tried to figure out how to steal the case of the lychee wasabi flavor undetected, but failed to concoct a foolproof plan); a buffet of dried fruit, nuts, and an oyster mushroom and walnut pate; and three soups: Qing Ji Tang (herbal chicken soup with soft stewed hunks of ginger easily twice the size of my thumb), Miyeuk Guk (a Korean seaweed soup, thick and rich with sea vegetables and snow fungus), and Shu Jiao Jiang (pork ginger vinegar soup, a dark, fragrant caldron). They rolled out \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">black sesame \"truffles\"\u003c/a> sweetened with honey and covered in shredded coconut at the end of the evening, which were a perfectly balanced treat, not too rich or cloying, and completely satisfying, almost palate cleansing.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Moderated by \u003cstrong>Nancy Chen\u003c/strong>, a professor of anthropology at \u003ca href=\"http://www.ucsc.edu/\">UC Santa Cruz\u003c/a>, the panel included \u003cstrong>Jane Lin\u003c/strong>, who, inspired by the soups her parents prepared to help her recovery after the birth of her first child, launched \u003ca href=\"http://mamatong.blogspot.com/\">Mama Tong\u003c/a> as a way to bring healthy, healing, traditional Chinese foods to new mothers; \u003cstrong>Vinita Chopra Jacinto\u003c/strong>, a culinary instructor at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in San Francisco, where she teaches a new generation of culinary students old food wisdom; \u003cstrong>John Garrone\u003c/strong>, proprietor of \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, an exotic mushroom company located in the Ferry Building; and \u003cstrong>Michelle Warner\u003c/strong>, a Clinical Ayurvedic Specialist. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There was just a little bit of talk on the power of specific ingredients, without going too deeply into the science of how the foods work with our bodies: John Garrone provided a nice primer on the medicinal uses of some fungi he favors -- \u003ca href=\"http://en.wikipedia.org/wiki/Grifola_frondosa\">maitake\u003c/a> tea for strength, tree oysters for immune boosting, and lion's head for digestion; Michelle Warner promoted mung beans and tulsi tea (\u003ca href=\"http://en.wikipedia.org/wiki/Holy_basil\">holy basil\u003c/a>), an adaptogenic herb that balances out just about everything; and Jane Lin gave several options for increasing milk production for nursing mothers, including fenugreek and high protein foods (she also strongly recommended sleep and proper hydration). \u003c/p>\n\u003cp>But more, over the course of the evening, the panelists shared their personal perspectives on what food means to them and how it integrates into the fabric of their lives. Jane Lin shared her reluctant acceptance of a traditional Chinese post-partum confinement after her first child's birth, and the strange looking but ultimately healing soups that came with it. John Garrone told the story of feeding his son strength-building maitake before difficult wrestling matches and Vinita Chopra Jacinto joyfully described her mother's masala dabba -- a jewelry box filled with traditional spices that she added to meals, a cross between a magician and a doctor, to keep her family healthy. All agreed that what is happening now with our culture's sharp focus on food, especially in the Bay Area, is that we are seeing an incredible opportunity to move beyond fad diets and build bridges between old traditions and contemporary applications. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When asked by an audience member how it all connects -- the nutrition science, the energetic sciences of Traditional Chinese Medicine and Ayurveda, and the cultural wisdom or folklore -- the panelists agreed that nutrition isn't an exact science yet, that the connections between theses perspectives are still developing, but that ultimately you get out of food what you want. It's your choice, when you look at your plate, to see random bits or your whole world. \u003c/p>\n\u003cul>\n\u003cstrong>At the end, the panelists agreed on some simple prescriptions:\u003c/strong>\n\u003cli>Eat in season. Eating in season is one easy, natural way to keep your body in balance from a healing perspective, plus food in season tastes better.\u003c/li>\n\u003cli>Eat the full range of flavors (sweet, salty, bitter, sour, pungent, astringent) and colors in food. \u003c/li>\n\u003cli>Taste matters. Taste your food, really chew your food and experience the range of flavors represented on your plate. Food, especially functional foods, should nourish your senses as well as your body.\u003c/li>\n\u003cli>Prescriptive eating isn't enough; functional (medicinal) foods can only enhance the bigger picture lifestyle choices we make to support balanced health overall.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FoodAsMedicinePostcard200.jpg\" alt=\"Food As Medicine\" title=\"Food As Medicine\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-26645\">\u003c/a>Do you see the universe on your plate? \u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> wants you to.\u003cbr>\nThe culinary instructor from \u003ca href=\"http://www.chefs.edu/San-Francisco\">CCA\u003c/a> -- one of four panelists in a moderated discussion hosted by the \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> on \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">Food as Medicine: Cuisine, Curatives, & Culture\u003c/a> -- doesn't see the food on her plate as a collection of commodities or functional prescriptions. When she looks at her plate, she sees her past (family memories), her culture (folklore), her impact on the world (whose culture is she borrowing from, what is she modeling for the future) and the whole balance of a healthy lifestyle. In other words, she sees the universe and her connection to it. \u003c/p>\n\u003cp>A small crowd of people gathered Tuesday night in a large meeting room on the second floor of the San Francisco Ferry Building. With the Bay Bridge illuminated in the background, we were there to talk about the relationship between food and medicine and the use of food as medicine. The result: less in depth discussion and prescription of particular ingredients and more passionate anecdotes about culture, healing and responsibility. \u003c/p>\n\u003cp>The evening started with an informal reception. Panelists and volunteers from the Asian Culinary Forum provided quite a spread of healing foods and spices, both for display as well as tasting. On display was a rainbow array of spices, stunning mushroom formations, goji berries, dragon eye, red dates, wood ear (black fungus), and snow fungus. Tastings included: bitter melon; two \u003ca href=\"http://en.wikipedia.org/wiki/Capsaicin\">capsaicin\u003c/a> spiced \"elixirs\" (I tried to figure out how to steal the case of the lychee wasabi flavor undetected, but failed to concoct a foolproof plan); a buffet of dried fruit, nuts, and an oyster mushroom and walnut pate; and three soups: Qing Ji Tang (herbal chicken soup with soft stewed hunks of ginger easily twice the size of my thumb), Miyeuk Guk (a Korean seaweed soup, thick and rich with sea vegetables and snow fungus), and Shu Jiao Jiang (pork ginger vinegar soup, a dark, fragrant caldron). They rolled out \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">black sesame \"truffles\"\u003c/a> sweetened with honey and covered in shredded coconut at the end of the evening, which were a perfectly balanced treat, not too rich or cloying, and completely satisfying, almost palate cleansing.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Moderated by \u003cstrong>Nancy Chen\u003c/strong>, a professor of anthropology at \u003ca href=\"http://www.ucsc.edu/\">UC Santa Cruz\u003c/a>, the panel included \u003cstrong>Jane Lin\u003c/strong>, who, inspired by the soups her parents prepared to help her recovery after the birth of her first child, launched \u003ca href=\"http://mamatong.blogspot.com/\">Mama Tong\u003c/a> as a way to bring healthy, healing, traditional Chinese foods to new mothers; \u003cstrong>Vinita Chopra Jacinto\u003c/strong>, a culinary instructor at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in San Francisco, where she teaches a new generation of culinary students old food wisdom; \u003cstrong>John Garrone\u003c/strong>, proprietor of \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, an exotic mushroom company located in the Ferry Building; and \u003cstrong>Michelle Warner\u003c/strong>, a Clinical Ayurvedic Specialist. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was just a little bit of talk on the power of specific ingredients, without going too deeply into the science of how the foods work with our bodies: John Garrone provided a nice primer on the medicinal uses of some fungi he favors -- \u003ca href=\"http://en.wikipedia.org/wiki/Grifola_frondosa\">maitake\u003c/a> tea for strength, tree oysters for immune boosting, and lion's head for digestion; Michelle Warner promoted mung beans and tulsi tea (\u003ca href=\"http://en.wikipedia.org/wiki/Holy_basil\">holy basil\u003c/a>), an adaptogenic herb that balances out just about everything; and Jane Lin gave several options for increasing milk production for nursing mothers, including fenugreek and high protein foods (she also strongly recommended sleep and proper hydration). \u003c/p>\n\u003cp>But more, over the course of the evening, the panelists shared their personal perspectives on what food means to them and how it integrates into the fabric of their lives. Jane Lin shared her reluctant acceptance of a traditional Chinese post-partum confinement after her first child's birth, and the strange looking but ultimately healing soups that came with it. John Garrone told the story of feeding his son strength-building maitake before difficult wrestling matches and Vinita Chopra Jacinto joyfully described her mother's masala dabba -- a jewelry box filled with traditional spices that she added to meals, a cross between a magician and a doctor, to keep her family healthy. All agreed that what is happening now with our culture's sharp focus on food, especially in the Bay Area, is that we are seeing an incredible opportunity to move beyond fad diets and build bridges between old traditions and contemporary applications. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When asked by an audience member how it all connects -- the nutrition science, the energetic sciences of Traditional Chinese Medicine and Ayurveda, and the cultural wisdom or folklore -- the panelists agreed that nutrition isn't an exact science yet, that the connections between theses perspectives are still developing, but that ultimately you get out of food what you want. It's your choice, when you look at your plate, to see random bits or your whole world. \u003c/p>\n\u003cul>\n\u003cstrong>At the end, the panelists agreed on some simple prescriptions:\u003c/strong>\n\u003cli>Eat in season. Eating in season is one easy, natural way to keep your body in balance from a healing perspective, plus food in season tastes better.\u003c/li>\n\u003cli>Eat the full range of flavors (sweet, salty, bitter, sour, pungent, astringent) and colors in food. \u003c/li>\n\u003cli>Taste matters. Taste your food, really chew your food and experience the range of flavors represented on your plate. Food, especially functional foods, should nourish your senses as well as your body.\u003c/li>\n\u003cli>Prescriptive eating isn't enough; functional (medicinal) foods can only enhance the bigger picture lifestyle choices we make to support balanced health overall.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Off the Grid is Making Street Food Mainstream",
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"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
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"description": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "The food swap is the latest D.I.Y. culinary trend cooking (from scratch) in kitchens around the country. Find out why trading radish onion relish for ginger pear butter in the East Bay and beyond is the newest food phenomenon favored by urban homesteaders.",
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"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Performance Piece \"Our Daily Bread\" Focuses on Food Traditions",
"title": "Performance Piece \"Our Daily Bread\" Focuses on Food Traditions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n",
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"excerpt": "Dancer and choreographer Amara Tabor-Smith explores her cultural roots and identity through food events over the past year, culminating in the upcoming performance \"Our Daily Bread\" at CounterPULSE in San Francisco in April.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures",
"title": "Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24177\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/montage11.jpg\" alt=\"Kim Severson, Chad Robertson, Sue Conley\" title=\"Kim Severson, Chad Robertson, Sue Conley\" width=\"500\" height=\"432\" class=\"size-full wp-image-24177\">\u003cfigcaption class=\"wp-caption-text\">Kim Severson, Chad Robertson, Sue Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Somebody get Kim Severson a TV gig stat. \u003c/p>\n\u003cp>Seriously, \u003cem> \u003ca href=\"http://www.nytimes.com/ref/dining/severson-bio.html\">The New York Times\u003c/a>\u003c/em> staff writer, currently the Atlanta bureau chief, is friendly and funny -- she reminds me a little of Ellen DeGeneres -- and a top-notch interviewer to boot. \u003c/p>\n\u003cp>And Severson knows food: She covers the beat for the \u003cem>Times\u003c/em> and before that for the \u003cem>San Francisco Chronicle\u003c/em>. Last year she authored \u003cem>\u003ca href=\"http://kimseverson.com/\">Spoon Fed: How Eight Cooks Saved My Life\u003c/a>\u003c/em>, where she sings the praises of a group of female food icons, including \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a>, who have played an important role in her personal and professional life. In an increasingly overcrowded genre (food memoir) \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/book-giveaway-spoon-fed-by-kim-severson/\">Spoon Fed\u003c/a> \u003c/em>stands out for both its authenticity and candor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Severson was in conversation last night as part of the \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">City Arts & Lectures\u003c/a> series with cheese maker \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp\">Sue Conley\u003c/a>, the co-founder of the celebrated \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in Point Reyes Station, and master baker \u003ca href=\"http://www.tartinebakery.com/about_the_chef.html\">Chad Robertson\u003c/a>, co-owner with wife and pastry chef Elisabeth Prueitt of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery and Bar Tartine\u003c/a> in the Mission, where long lines can be found for the store's over-the-top baked goods, desserts, and Robertson's coveted rustic bread.\u003c/p>\n\u003cp>The baker's new book, \u003cem>\u003ca href=\"http://www.tartinebread.com/\">Tartine Bread\u003c/a>\u003c/em> (Chronicle Books, $40), is a step-by-step guide to making his signature loaves -- complete with 29-page instructions for his Basic Country Bread. Queuing to buy may not seem as daunting as tackling his trademark crust. (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Read a recent review of \u003cem>Tartine Bread\u003c/em> on BAB by Megan Gordon.)\u003c/a>\u003c/p>\n\u003cp>The topic for the evening? \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">\"On Artisan Food,\"\u003c/a> which seemed fitting for two food purveyors known for their singular obsessions, turning out small batches of award-winning, high-quality products using premium ingredients. What could be a more fundamental food than bread and cheese? And yet these two craftspeople have elevated their chosen culinary pursuit to cult-like status.\u003c/p>\n\u003cp>Am I alone in thinking the Herbst Theatre -- with its bright lights, high-backed, stiff-looking chairs, Persian rug, and formal backdrop -- is not the warmest or coziest of places to curl up for a chat in front of an audience numbering in the hundreds?\u003c/p>\n\u003cp>Here's where Severson showed her craft. From the get-go she loosened up the crowd and her interview subjects with one well-placed quip after another. There was the nod to the news with a Charlie Sheen reference and the jokey asides; when Conley confessed that her adventures with cheese began when she fell for a Marin County park ranger Severson sighed: \"Ah, that's where it always start.\" She asked the probing questions in a soft-peddled way, with queries like: \"Is there a point in every small producers life where you just want to see your products on the shelves at Costco?\" which played for good-natured laughs.\u003c/p>\n\u003cp>Another thing I admired: Severson didn't use the stage as an opportunity to flack her own book, which is just plain tacky. Trust me, though, I've been to enough of these kinds of evenings to witness such bad behavior. At a recent book event the interviewer in question used his allotted time with the audience to talk up his own tome as often as possible, and while he promised to ask the author sitting next to him about his own work it never happened. Cringe worthy.\u003c/p>\n\u003cp>Severson teased out interesting tidbits that engaged both her fellow stage members and the audience. Who knew Robertson's wife is gluten-intolerant and can't eat wheat? Or that Cowgirl Creamery stopped selling its popular quark (a spreadable, creamy cheese) because it didn't pass muster with a then \u003ca href=\"http://www.strausfamilycreamery.com/?id=21\">80-something taste tester\u003c/a> searching for the soft cheese of his German youth.\u003c/p>\n\u003cp>There was plenty of talk about cheese rinds, bread starts, and what it means to be a food artisan too. Also discussed: Conley's self-described epic fails and Robertson's new-found fascination with ancient whole grains. And there was Severson's running gag about resenting waiting in line for \"100 hours\" for \u003ca href=\"http://www.tartinebakery.com/bread.html\">Robertson's bread\u003c/a> (\"I'm not bitter.\"). The entire program is scheduled for broadcast on \u003ca href=\"http://www.cityarts.net/radio.html\">KQED on Sunday, May 1 at 1 p.m.\u003c/a> Take note: Robertson offers frustrated food lovers a tip about how to avoid the crowds at Tartine too.\u003c/p>\n\u003cp>To see Severson's schtick in person, stop by \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> tonight at 6 p.m., where she'll be reading from and signing copies of \u003cem>Spoon Fed\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo Credits: Chad Robertson (Tartine Bakery), Sue Conley (Cowgirl Creamery), Kim Severson (\u003ca href=\"http://www.kimseverson.com/\">kimseverson.com\u003c/a>)\u003c/p>\n\n",
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"excerpt": "New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese -- and their epic culinary failures too. ",
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"description": "New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese -- and their epic culinary failures too. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24177\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/montage11.jpg\" alt=\"Kim Severson, Chad Robertson, Sue Conley\" title=\"Kim Severson, Chad Robertson, Sue Conley\" width=\"500\" height=\"432\" class=\"size-full wp-image-24177\">\u003cfigcaption class=\"wp-caption-text\">Kim Severson, Chad Robertson, Sue Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Somebody get Kim Severson a TV gig stat. \u003c/p>\n\u003cp>Seriously, \u003cem> \u003ca href=\"http://www.nytimes.com/ref/dining/severson-bio.html\">The New York Times\u003c/a>\u003c/em> staff writer, currently the Atlanta bureau chief, is friendly and funny -- she reminds me a little of Ellen DeGeneres -- and a top-notch interviewer to boot. \u003c/p>\n\u003cp>And Severson knows food: She covers the beat for the \u003cem>Times\u003c/em> and before that for the \u003cem>San Francisco Chronicle\u003c/em>. Last year she authored \u003cem>\u003ca href=\"http://kimseverson.com/\">Spoon Fed: How Eight Cooks Saved My Life\u003c/a>\u003c/em>, where she sings the praises of a group of female food icons, including \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a>, who have played an important role in her personal and professional life. In an increasingly overcrowded genre (food memoir) \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/book-giveaway-spoon-fed-by-kim-severson/\">Spoon Fed\u003c/a> \u003c/em>stands out for both its authenticity and candor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Severson was in conversation last night as part of the \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">City Arts & Lectures\u003c/a> series with cheese maker \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp\">Sue Conley\u003c/a>, the co-founder of the celebrated \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in Point Reyes Station, and master baker \u003ca href=\"http://www.tartinebakery.com/about_the_chef.html\">Chad Robertson\u003c/a>, co-owner with wife and pastry chef Elisabeth Prueitt of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery and Bar Tartine\u003c/a> in the Mission, where long lines can be found for the store's over-the-top baked goods, desserts, and Robertson's coveted rustic bread.\u003c/p>\n\u003cp>The baker's new book, \u003cem>\u003ca href=\"http://www.tartinebread.com/\">Tartine Bread\u003c/a>\u003c/em> (Chronicle Books, $40), is a step-by-step guide to making his signature loaves -- complete with 29-page instructions for his Basic Country Bread. Queuing to buy may not seem as daunting as tackling his trademark crust. (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Read a recent review of \u003cem>Tartine Bread\u003c/em> on BAB by Megan Gordon.)\u003c/a>\u003c/p>\n\u003cp>The topic for the evening? \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">\"On Artisan Food,\"\u003c/a> which seemed fitting for two food purveyors known for their singular obsessions, turning out small batches of award-winning, high-quality products using premium ingredients. What could be a more fundamental food than bread and cheese? And yet these two craftspeople have elevated their chosen culinary pursuit to cult-like status.\u003c/p>\n\u003cp>Am I alone in thinking the Herbst Theatre -- with its bright lights, high-backed, stiff-looking chairs, Persian rug, and formal backdrop -- is not the warmest or coziest of places to curl up for a chat in front of an audience numbering in the hundreds?\u003c/p>\n\u003cp>Here's where Severson showed her craft. From the get-go she loosened up the crowd and her interview subjects with one well-placed quip after another. There was the nod to the news with a Charlie Sheen reference and the jokey asides; when Conley confessed that her adventures with cheese began when she fell for a Marin County park ranger Severson sighed: \"Ah, that's where it always start.\" She asked the probing questions in a soft-peddled way, with queries like: \"Is there a point in every small producers life where you just want to see your products on the shelves at Costco?\" which played for good-natured laughs.\u003c/p>\n\u003cp>Another thing I admired: Severson didn't use the stage as an opportunity to flack her own book, which is just plain tacky. Trust me, though, I've been to enough of these kinds of evenings to witness such bad behavior. At a recent book event the interviewer in question used his allotted time with the audience to talk up his own tome as often as possible, and while he promised to ask the author sitting next to him about his own work it never happened. Cringe worthy.\u003c/p>\n\u003cp>Severson teased out interesting tidbits that engaged both her fellow stage members and the audience. Who knew Robertson's wife is gluten-intolerant and can't eat wheat? Or that Cowgirl Creamery stopped selling its popular quark (a spreadable, creamy cheese) because it didn't pass muster with a then \u003ca href=\"http://www.strausfamilycreamery.com/?id=21\">80-something taste tester\u003c/a> searching for the soft cheese of his German youth.\u003c/p>\n\u003cp>There was plenty of talk about cheese rinds, bread starts, and what it means to be a food artisan too. Also discussed: Conley's self-described epic fails and Robertson's new-found fascination with ancient whole grains. And there was Severson's running gag about resenting waiting in line for \"100 hours\" for \u003ca href=\"http://www.tartinebakery.com/bread.html\">Robertson's bread\u003c/a> (\"I'm not bitter.\"). The entire program is scheduled for broadcast on \u003ca href=\"http://www.cityarts.net/radio.html\">KQED on Sunday, May 1 at 1 p.m.\u003c/a> Take note: Robertson offers frustrated food lovers a tip about how to avoid the crowds at Tartine too.\u003c/p>\n\u003cp>To see Severson's schtick in person, stop by \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> tonight at 6 p.m., where she'll be reading from and signing copies of \u003cem>Spoon Fed\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo Credits: Chad Robertson (Tartine Bakery), Sue Conley (Cowgirl Creamery), Kim Severson (\u003ca href=\"http://www.kimseverson.com/\">kimseverson.com\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Lettuce Wraps",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n",
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"excerpt": "So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"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.",
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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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