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"content": "\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n",
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"excerpt": "More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Youth on Growing and Selling Good Food",
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"content": "\u003cp>As food justice advocate \u003ca href=\"http://www.ediblecitymovie.com/videos/\">Joy Moore\u003c/a> pointed out to a room full of mostly white folks in food and farming: When you hear \"urban\" and \"youth\" in the same headline it's never good news. It's usually something negative associated with drugs, violence, and crime, right?\u003c/p>\n\u003cp>But at the annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> at Asilomar in Pacific Grove on Friday Moore, who teaches cooking and gardening to Berkeley youth, moderated a panel where young city dwellers received top billing to showcase some of the positive programs they're helping to run in their communities.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22418\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\" alt=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" title=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-22418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Allen (L) of Berkeley Youth Alternatives and Tenise Murphy (R) of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So we meet Tenise Murphy, a farmers' market coordinator for \u003ca href=\"http://www.ecologycenter.org/ffc/\">Farm Fresh Choice\u003c/a>, a program of Berkeley’s \u003ca href=\"http://ecologycenter.org/\">Ecology Center\u003c/a>, begun by Moore and other food activists, to get fresh, organic, sustainable, and affordable food to low-income residents.\u003c/p>\n\u003cp>We meet Jamila Chandler who walks us through a slideshow of the work done by \u003ca href=\"http://urbanreleaf.org/\">Urban ReLeaf\u003c/a>, a non-profit that has planted and maintains 8,500 trees along median strips and public sidewalks in otherwise barren neighborhoods in Oakland and Richmond.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chandler gives a shout out to fellow panelist (and her mom) \u003ca href=\"http://articles.sfgate.com/2005-11-12/opinion/17397738_1_planting-tree-canopy-fruit-trees\">Kemba Shakur\u003c/a>, a former corrections officer, who started Urban ReLeaf because she wanted to find ways to both beautify and improve the health and environment in blighted urban enclaves surrounded by freeways and pollution — as well as employ black youth after seeing so many of them in jail in her former job.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jason.harvey.paul_.walker300.jpg\" alt=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" title=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" width=\"300\" height=\"225\" class=\"size-full wp-image-22423\">\u003cfigcaption class=\"wp-caption-text\">Jason Harvey (L) and Paul Walker (R) from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\u003c/figcaption>\u003c/figure>\n\u003cp>And we meet Paul Walker, the self-appointed smoothie maker who helps run the \u003ca href=\"http://www.foodcommunityculture.org/programs/plc.html\">Purple Lawn Cafe\u003c/a> in Oakland. Heads up: it’s not purple or a cafe but it is a mobile food booth serving hot, healthy, affordable eats in an an area not known for such offerings.\u003c/p>\n\u003cp>Walker works with ex-Air Force man \u003ca href=\"http://oaklandlocal.com/article/11-11-jason-harvey-dreams-big-oakland-food-connection\">Jason Harvey\u003c/a>’s non-profit organization \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a>, which builds school and community gardens in East Oakland and runs a \u003ca href=\"http://www.localharvest.org/laurel-community-farmers-market-M24744\">farmers’ market\u003c/a> every Saturday on MacArthur Boulevard in the Laurel District.\u003c/p>\n\u003cp>Harvey provides a personal perspective on African Americans' roots in both farming and food production. Harvey was raised among elders who knew how to grow food and canned and preserved. And he notes that the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panthers_Party\">Black Panther Party\u003c/a> of the mid-1960s and early 70s introduced a \u003ca href=\"http://en.wikipedia.org/wiki/Free_Breakfast_for_Children\">free breakfast program for children\u003c/a>, which helped spawn the federal government’s school breakfast program that continues to this day.\u003c/p>\n\u003cp>Fast forward a couple of decades and many urban, low-income communities of color are riddled with corner stores selling mostly junk food or liquor — and their residents are struggling with obesity, diabetes, and heart disease, while also dealing with hunger and malnutrition.\u003c/p>\n\u003cp>Oakland Food Connection, working in collaboration with like-minded groups such as \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>, and \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, is part of a growing movement to bring good grub to so-called food deserts in East and West Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rootedincommunity.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/RootedInCommunity300.jpg\" alt=\"Rooted In Community\" title=\"Rooted In Community\" width=\"300\" height=\"164\" class=\"alignleft size-full wp-image-22415\">\u003c/a>Murphy is part of an umbrella organization known as \u003ca href=\"http://www.rootedincommunity.org/\">Rooted in Community\u003c/a>, a national grassroots network that seeks to encourage youth to take up leadership positions in food and farming in their neighborhoods. \u003ca href=\"http://lettuceeatkale.com/2011/garden-teacher-kim-allen-offers-youth-space-to-grow/\">Kim Allen\u003c/a>, the garden program manager for \u003ca href=\"http://byaonline.org/\">Berkeley Youth Alternatives\u003c/a>, was on hand to spread the word about the worthy work of Rooted in Community.\u003c/p>\n\u003cp>There’s nothing like the enthusiasm, optimism, and idealism of the young to make a room full of adult conference attendees sit up and pay attention.\u003c/p>\n\u003cp>This is the second conference I've attended in the past few months where urban youth wowed the crowd.\u003c/p>\n\u003cp>In October last year the \u003ca href=\"http://www.foodsecurity.org\">Community Food Security Coalition\u003c/a> \u003ca href=\"http://communityfoodconference.org/14/\">Food, Culture, Justice Conference\u003c/a> held in New Orleans highlighted the food and farming work of youth in the town devastated by Hurricane Katrina. We took a tour of school gardens in various stages of development, including a local \u003ca href=\"http://www.esynola.org/\">Edible Schoolyard\u003c/a> affiliate where gumbo is on the menu and a line on the kitchen classroom wall marks how high the water rose during the storm.\u003c/p>\n\u003cp>At a panel discussion we met poised and articulate students from \u003ca href=\"http://www.therethinkers.com/\">The Rethinkers\u003c/a>, who pushed to improve lunch in cafeterias in several schools. And we also heard about a novel education experiment from youth living in the impoverished Lower Ninth Ward who are part of an inspired garden program run out of a former corner store known as \u003ca href=\"http://schoolatblairgrocery.blogspot.com/\">Our School at Blair Grocery\u003c/a>.\u003c/p>\n\u003cp>There, \u003ca href=\"http://www.nytimes.com/2011/01/16/education/16blair.html\">Nat Turner\u003c/a> and his small team of staff work with youth in an alternative school setting to grow micro-greens that are snapped up by the town’s leading chefs, including \u003ca href=\"http://www.chefjohnbesh.com/restaurants.html\">John Besh\u003c/a>, who owns culinary hot spots Luke, August, Domenica, and La Provence.\u003c/p>\n\u003cp>It's not just Oakland, Berkeley, and New Orleans. Across the country — as the national membership of Rooted in Community reveals — innovative food and agriculture projects created for and run by the next generation of farmers are sprouting up all over.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And collectively they have a simple message they want to convey about what we eat: Everybody has a right to good food.\u003c/p>\n\n",
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"excerpt": "At the annual EcoFarm Conference at Asilomar in Pacific Grove on Friday Moore, who teaches cooking and gardening to Berkeley youth, moderated a panel where young city dwellers received top billing to showcase some of the positive programs they're helping to run in their communities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As food justice advocate \u003ca href=\"http://www.ediblecitymovie.com/videos/\">Joy Moore\u003c/a> pointed out to a room full of mostly white folks in food and farming: When you hear \"urban\" and \"youth\" in the same headline it's never good news. It's usually something negative associated with drugs, violence, and crime, right?\u003c/p>\n\u003cp>But at the annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> at Asilomar in Pacific Grove on Friday Moore, who teaches cooking and gardening to Berkeley youth, moderated a panel where young city dwellers received top billing to showcase some of the positive programs they're helping to run in their communities.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22418\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\" alt=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" title=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-22418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Allen (L) of Berkeley Youth Alternatives and Tenise Murphy (R) of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So we meet Tenise Murphy, a farmers' market coordinator for \u003ca href=\"http://www.ecologycenter.org/ffc/\">Farm Fresh Choice\u003c/a>, a program of Berkeley’s \u003ca href=\"http://ecologycenter.org/\">Ecology Center\u003c/a>, begun by Moore and other food activists, to get fresh, organic, sustainable, and affordable food to low-income residents.\u003c/p>\n\u003cp>We meet Jamila Chandler who walks us through a slideshow of the work done by \u003ca href=\"http://urbanreleaf.org/\">Urban ReLeaf\u003c/a>, a non-profit that has planted and maintains 8,500 trees along median strips and public sidewalks in otherwise barren neighborhoods in Oakland and Richmond.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chandler gives a shout out to fellow panelist (and her mom) \u003ca href=\"http://articles.sfgate.com/2005-11-12/opinion/17397738_1_planting-tree-canopy-fruit-trees\">Kemba Shakur\u003c/a>, a former corrections officer, who started Urban ReLeaf because she wanted to find ways to both beautify and improve the health and environment in blighted urban enclaves surrounded by freeways and pollution — as well as employ black youth after seeing so many of them in jail in her former job.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jason.harvey.paul_.walker300.jpg\" alt=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" title=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" width=\"300\" height=\"225\" class=\"size-full wp-image-22423\">\u003cfigcaption class=\"wp-caption-text\">Jason Harvey (L) and Paul Walker (R) from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\u003c/figcaption>\u003c/figure>\n\u003cp>And we meet Paul Walker, the self-appointed smoothie maker who helps run the \u003ca href=\"http://www.foodcommunityculture.org/programs/plc.html\">Purple Lawn Cafe\u003c/a> in Oakland. Heads up: it’s not purple or a cafe but it is a mobile food booth serving hot, healthy, affordable eats in an an area not known for such offerings.\u003c/p>\n\u003cp>Walker works with ex-Air Force man \u003ca href=\"http://oaklandlocal.com/article/11-11-jason-harvey-dreams-big-oakland-food-connection\">Jason Harvey\u003c/a>’s non-profit organization \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a>, which builds school and community gardens in East Oakland and runs a \u003ca href=\"http://www.localharvest.org/laurel-community-farmers-market-M24744\">farmers’ market\u003c/a> every Saturday on MacArthur Boulevard in the Laurel District.\u003c/p>\n\u003cp>Harvey provides a personal perspective on African Americans' roots in both farming and food production. Harvey was raised among elders who knew how to grow food and canned and preserved. And he notes that the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panthers_Party\">Black Panther Party\u003c/a> of the mid-1960s and early 70s introduced a \u003ca href=\"http://en.wikipedia.org/wiki/Free_Breakfast_for_Children\">free breakfast program for children\u003c/a>, which helped spawn the federal government’s school breakfast program that continues to this day.\u003c/p>\n\u003cp>Fast forward a couple of decades and many urban, low-income communities of color are riddled with corner stores selling mostly junk food or liquor — and their residents are struggling with obesity, diabetes, and heart disease, while also dealing with hunger and malnutrition.\u003c/p>\n\u003cp>Oakland Food Connection, working in collaboration with like-minded groups such as \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>, and \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, is part of a growing movement to bring good grub to so-called food deserts in East and West Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rootedincommunity.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/RootedInCommunity300.jpg\" alt=\"Rooted In Community\" title=\"Rooted In Community\" width=\"300\" height=\"164\" class=\"alignleft size-full wp-image-22415\">\u003c/a>Murphy is part of an umbrella organization known as \u003ca href=\"http://www.rootedincommunity.org/\">Rooted in Community\u003c/a>, a national grassroots network that seeks to encourage youth to take up leadership positions in food and farming in their neighborhoods. \u003ca href=\"http://lettuceeatkale.com/2011/garden-teacher-kim-allen-offers-youth-space-to-grow/\">Kim Allen\u003c/a>, the garden program manager for \u003ca href=\"http://byaonline.org/\">Berkeley Youth Alternatives\u003c/a>, was on hand to spread the word about the worthy work of Rooted in Community.\u003c/p>\n\u003cp>There’s nothing like the enthusiasm, optimism, and idealism of the young to make a room full of adult conference attendees sit up and pay attention.\u003c/p>\n\u003cp>This is the second conference I've attended in the past few months where urban youth wowed the crowd.\u003c/p>\n\u003cp>In October last year the \u003ca href=\"http://www.foodsecurity.org\">Community Food Security Coalition\u003c/a> \u003ca href=\"http://communityfoodconference.org/14/\">Food, Culture, Justice Conference\u003c/a> held in New Orleans highlighted the food and farming work of youth in the town devastated by Hurricane Katrina. We took a tour of school gardens in various stages of development, including a local \u003ca href=\"http://www.esynola.org/\">Edible Schoolyard\u003c/a> affiliate where gumbo is on the menu and a line on the kitchen classroom wall marks how high the water rose during the storm.\u003c/p>\n\u003cp>At a panel discussion we met poised and articulate students from \u003ca href=\"http://www.therethinkers.com/\">The Rethinkers\u003c/a>, who pushed to improve lunch in cafeterias in several schools. And we also heard about a novel education experiment from youth living in the impoverished Lower Ninth Ward who are part of an inspired garden program run out of a former corner store known as \u003ca href=\"http://schoolatblairgrocery.blogspot.com/\">Our School at Blair Grocery\u003c/a>.\u003c/p>\n\u003cp>There, \u003ca href=\"http://www.nytimes.com/2011/01/16/education/16blair.html\">Nat Turner\u003c/a> and his small team of staff work with youth in an alternative school setting to grow micro-greens that are snapped up by the town’s leading chefs, including \u003ca href=\"http://www.chefjohnbesh.com/restaurants.html\">John Besh\u003c/a>, who owns culinary hot spots Luke, August, Domenica, and La Provence.\u003c/p>\n\u003cp>It's not just Oakland, Berkeley, and New Orleans. Across the country — as the national membership of Rooted in Community reveals — innovative food and agriculture projects created for and run by the next generation of farmers are sprouting up all over.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And collectively they have a simple message they want to convey about what we eat: Everybody has a right to good food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tet Celebrations and Vietnamese Eats",
"title": "Tet Celebrations and Vietnamese Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "In honor of Tet, the Vietnamese Lunar New Year, a list of some of our favorite Vietnamese Eats in San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2011 Fancy Food Show: Emerging Food Trends ",
"title": "2011 Fancy Food Show: Emerging Food Trends ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n",
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"excerpt": "Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.\r\n\r\nThis amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards Showcases Sustainable Food Artisans",
"title": "Good Food Awards Showcases Sustainable Food Artisans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The Good Food Awards honor food artisans who demonstrate high standards in taste and sustainability and kicks off a month-long series of events showcasing sustainable food producers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Vegan Bakesale: Eat Cake, Save Animals",
"title": "SF Vegan Bakesale: Eat Cake, Save Animals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"description": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm Together Now Book Launch",
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"content": "\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n",
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"excerpt": "Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind. Now comes the home-grown \u003cem>Farm Together Now: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by Amy Franceschini and Daniel Tucker. There will be a book release party in San Francisco Tuesday, December 21st.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shop Local: Pop-Up Holiday Gift Markets",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Food Wars: The Essential New York Times Cookbook Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\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/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Dish: All for A Good Cause",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/disheventbrite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/disheventbrite-255x300.jpg\" alt=\"SF Dish\" title=\"SF Dish\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-17430\">\u003c/a>Last night, SF Weekly held its third annual DISH event, taking over the entire fourth floor of the Sony Metreon to celebrate the San Francisco food scene and raise money for \u003ca href=\"http://streetsmart4kids.org/aboutus.html\">STREETSMART4KIDS\u003c/a>, an organization which provides funding for homeless youth service and outreach programs like \u003ca href=\"http://www.lacasadelasmadres.org/\">La Casa de Las Madres\u003c/a>, \u003ca href=\"http://www.larkinstreetyouth.org/about/index.php\">Larkin Street Youth Services\u003c/a>, and \u003ca href=\"http://www.huckleberryyouth.org/aboutus.html\">Huckleberry Youth Programs\u003c/a>.\u003c/p>\n\u003cp>More than thirty local eateries, such as Farina, Hard Knox Café, and Oola participated in the event, offering guests the opportunity to taste and talk about their wares.\u003c/p>\n\u003cp>I arrived at the City View Terrace at 6:30 sharp, hoping to beat the crowd of hungry event-goers I was certain would collect and form itself into tediously long lines. Even at that early hour, the queue to enter the event was already longer than one to any summer blockbuster the movie theaters below might offer.\u003c/p>\n\u003cp>Once inside, I scanned the room. It was already full of people standing about eating, drinking, and chatting in twos and threes. And then there were those who displayed the remarkable ability to eat, walk, and talk on their cell phones all at the same time.\u003c/p>\n\u003cp>The crowd was ripe for people-watching, with its delightful mix of food-lovers, the tragically hip, the merely tragic (feel free to ask me about a certain alarming combination of silicone, facial reconstructive surgery, and a gigantic purse with a working clock face), lots and lots of gay men (I am very comforted by the fact that it's become fashionable for us to eat again publicly), and a vast number of nice people looking to chow down for a good cause.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And then, of course, there were the roving hordes of foodies, who \u003ca href=\"http://saignee.wordpress.com/\">a twitter friend of mine\u003c/a> once described as people who \"would stand outside a mediocre sandwich place for two hours because of a Yelp buzz.\"\u003c/p>\n\u003cp>And that pretty much sums up the event.\u003c/p>\n\u003cp>The lines were very long for some of the more popular vendors. In fact, it was nearly impossible to distinguish one queue from another in some cases. I waited in one line for sushi only to find that I'd somehow taken a wrong step and wound up with a tiny cup of tomato bisque (which was lovely, by the way).\u003c/p>\n\u003cp>I made my way to the less crowded booths which, in hindsight, wasn't the brightest approach. At the Gussie's Chicken and Waffles table, I was informed by a charming and very apologetic woman that she had recently been so swarmed by the ravenous that she'd temporarily run out of food. Disappointed, I walked over to the almost-equally crowd-free Lark Creek Steak table in search of a little protein, which I received in the form of... butterscotch pudding.\u003c/p>\n\u003cp>As I fought my way through the crowd to get to the relatively peaceful oasis of the VIP lounge, which had been marked off from the rest of the room by curling boxwoods and a wrought iron trellis, I heard the Pama Pomegranate liqueur girls screaming their own name as a prelude to doing shooters, the sound of which reminded me of one of those odd little Japanese videos in which Japanese schoolgirls are encouraged to drink heavily and then made to do stunts.\u003c/p>\n\u003cp>It also reminded me that I was in desperate need of a drink-- the crowd was growing; it was getting harder and harder to move about the room.\u003c/p>\n\u003cp>Once inside the VIP area, I found myself at Bi-Rite's table, where I enjoyed a summer berry pudding made with angel food cake (my favorite food intake of the evening); wandered over to Masa's table, whose menu proclaimed that they were celebrating tomatoes, but whose offerings indicated that perhaps they were celebrating said tomatoes elsewhere; and then over to the Herradura tequila table where I chatted with a kind enabler who told me all about the Reposado I was about to drink.\u003c/p>\n\u003cp>I sipped at it and chatted about the event with a few people for a little while. The VIP room was getting as crowded as the rest of the room. As I was talking, I was trying my best not to imagine someone yelling \"Fire!\", which is what I typically imagine whenever I find myself in the middle of a crushing crowd-- especially a crowd that has been drinking.\u003c/p>\n\u003cp>I finished my Reposado, said goodbye, and left.\u003c/p>\n\u003cp>When I got out into the relatively fresh air of Mission Street, I realized I was still incredibly hungry. I'd been to a food event and hardly eaten a thing. \"My fault,\" I thought. I'm just not the type of person who is willing to wait in line for ten minutes for a paper cup with lord-knows-what in it waiting for me at the other end. I can't stand crowds. I am not, as that Twitter friend classified, a \"foodie\".\u003c/p>\n\u003cp>And yet, I was actually really glad to know that SF DISH was as crowded (and successful, one hopes) as it was. It meant that they were going to raise a lot of money for something I consider a very good cause. The irritation I felt had nothing to do with SF Weekly's event, but rather with the choices some of the vendors made themselves. And with the crowds. But who in their right minds is going to limit the number of people they let into an event when there's a good cause at stake. I thought about all this as I made my way home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then I decided to go out for pizza.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/disheventbrite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/disheventbrite-255x300.jpg\" alt=\"SF Dish\" title=\"SF Dish\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-17430\">\u003c/a>Last night, SF Weekly held its third annual DISH event, taking over the entire fourth floor of the Sony Metreon to celebrate the San Francisco food scene and raise money for \u003ca href=\"http://streetsmart4kids.org/aboutus.html\">STREETSMART4KIDS\u003c/a>, an organization which provides funding for homeless youth service and outreach programs like \u003ca href=\"http://www.lacasadelasmadres.org/\">La Casa de Las Madres\u003c/a>, \u003ca href=\"http://www.larkinstreetyouth.org/about/index.php\">Larkin Street Youth Services\u003c/a>, and \u003ca href=\"http://www.huckleberryyouth.org/aboutus.html\">Huckleberry Youth Programs\u003c/a>.\u003c/p>\n\u003cp>More than thirty local eateries, such as Farina, Hard Knox Café, and Oola participated in the event, offering guests the opportunity to taste and talk about their wares.\u003c/p>\n\u003cp>I arrived at the City View Terrace at 6:30 sharp, hoping to beat the crowd of hungry event-goers I was certain would collect and form itself into tediously long lines. Even at that early hour, the queue to enter the event was already longer than one to any summer blockbuster the movie theaters below might offer.\u003c/p>\n\u003cp>Once inside, I scanned the room. It was already full of people standing about eating, drinking, and chatting in twos and threes. And then there were those who displayed the remarkable ability to eat, walk, and talk on their cell phones all at the same time.\u003c/p>\n\u003cp>The crowd was ripe for people-watching, with its delightful mix of food-lovers, the tragically hip, the merely tragic (feel free to ask me about a certain alarming combination of silicone, facial reconstructive surgery, and a gigantic purse with a working clock face), lots and lots of gay men (I am very comforted by the fact that it's become fashionable for us to eat again publicly), and a vast number of nice people looking to chow down for a good cause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then, of course, there were the roving hordes of foodies, who \u003ca href=\"http://saignee.wordpress.com/\">a twitter friend of mine\u003c/a> once described as people who \"would stand outside a mediocre sandwich place for two hours because of a Yelp buzz.\"\u003c/p>\n\u003cp>And that pretty much sums up the event.\u003c/p>\n\u003cp>The lines were very long for some of the more popular vendors. In fact, it was nearly impossible to distinguish one queue from another in some cases. I waited in one line for sushi only to find that I'd somehow taken a wrong step and wound up with a tiny cup of tomato bisque (which was lovely, by the way).\u003c/p>\n\u003cp>I made my way to the less crowded booths which, in hindsight, wasn't the brightest approach. At the Gussie's Chicken and Waffles table, I was informed by a charming and very apologetic woman that she had recently been so swarmed by the ravenous that she'd temporarily run out of food. Disappointed, I walked over to the almost-equally crowd-free Lark Creek Steak table in search of a little protein, which I received in the form of... butterscotch pudding.\u003c/p>\n\u003cp>As I fought my way through the crowd to get to the relatively peaceful oasis of the VIP lounge, which had been marked off from the rest of the room by curling boxwoods and a wrought iron trellis, I heard the Pama Pomegranate liqueur girls screaming their own name as a prelude to doing shooters, the sound of which reminded me of one of those odd little Japanese videos in which Japanese schoolgirls are encouraged to drink heavily and then made to do stunts.\u003c/p>\n\u003cp>It also reminded me that I was in desperate need of a drink-- the crowd was growing; it was getting harder and harder to move about the room.\u003c/p>\n\u003cp>Once inside the VIP area, I found myself at Bi-Rite's table, where I enjoyed a summer berry pudding made with angel food cake (my favorite food intake of the evening); wandered over to Masa's table, whose menu proclaimed that they were celebrating tomatoes, but whose offerings indicated that perhaps they were celebrating said tomatoes elsewhere; and then over to the Herradura tequila table where I chatted with a kind enabler who told me all about the Reposado I was about to drink.\u003c/p>\n\u003cp>I sipped at it and chatted about the event with a few people for a little while. The VIP room was getting as crowded as the rest of the room. As I was talking, I was trying my best not to imagine someone yelling \"Fire!\", which is what I typically imagine whenever I find myself in the middle of a crushing crowd-- especially a crowd that has been drinking.\u003c/p>\n\u003cp>I finished my Reposado, said goodbye, and left.\u003c/p>\n\u003cp>When I got out into the relatively fresh air of Mission Street, I realized I was still incredibly hungry. I'd been to a food event and hardly eaten a thing. \"My fault,\" I thought. I'm just not the type of person who is willing to wait in line for ten minutes for a paper cup with lord-knows-what in it waiting for me at the other end. I can't stand crowds. I am not, as that Twitter friend classified, a \"foodie\".\u003c/p>\n\u003cp>And yet, I was actually really glad to know that SF DISH was as crowded (and successful, one hopes) as it was. It meant that they were going to raise a lot of money for something I consider a very good cause. The irritation I felt had nothing to do with SF Weekly's event, but rather with the choices some of the vendors made themselves. And with the crowds. But who in their right minds is going to limit the number of people they let into an event when there's a good cause at stake. I thought about all this as I made my way home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then I decided to go out for pizza.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of a Writer and Litquake Co-Founder: Jack Boulware",
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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\" alt=\"Jack Boulware. Photo by Silke Tudor\" title=\"Jack Boulware. Photo by Silke Tudor\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-17409\">\u003c/a>\u003ca href=\"http://www.redroom.com/author/jack-boulware/bio\">Jack Boulware\u003c/a> came to San Francisco in 1983, where he started a small magazine and \"washed dishes in exchange for room and board.\" \u003ca href=\"http://www.jackboulware.com/jack-boulware-biography/\">He later founded\u003c/a> The Nose magazine, and worked as writer for San Francisco Weekly, Playboy, Wired, Salon, and the New York Times. Boulware is the author of the book \u003ca href=\"http://www.amazon.com/Sex-American-Style-Illustrated-Heterosexuality/dp/0922915466\">Sex, American Style\u003c/a>, and co-authored the punk rock history book \u003ca href=\"http://www.amazon.com/Gimme-Something-Better-Progressive-Occasionally/dp/B00342VF0U/ref=sr_1_1?s=books&ie=UTF8&qid=1285893532&sr=1-1\">Gimme Something Better\u003c/a> with Silke Tudor. He lives in the Mission District with his girlfriend, Christie Ward.\u003c/p>\n\u003cp>Boulware is also widely known for helping create one of the most successful lit events in the Bay Area. In 1999, he and Jane Ganahl co-founded a literary festival that eventually became known as \u003ca href=\"http://litquake.org/about\">Litquake\u003c/a> while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell,\" and the intriguingly titled Fairy Tale Noir. There is a lunchtime \"delicious\" event called \u003ca href=\"http://litquake.org/events/litquake-bites\">Litquake Bites\u003c/a> on October 7 at the Book Passage Store in the Ferry Building, starting at 12 noon. Sarah Billingsley, Gordon Edgar, Steve Sando and Amy Treadwell will discuss local food and books. \u003c/p>\n\u003cp>Boulware shared his picks for food spots, while asking folks to not visit his favorites: \u003c/p>\n\u003cp>\"I cannot stand waiting in line. Who does, really? So if you are reading this, please, please do not frequent the places I'm listing. Or we'll both have to wait in line.\" He lives near the \u003ca href=\"http://www.theliberties.com/\">Liberties Pub\u003c/a> on Guerrero and 22nd, and says he goes there \"because they’ve got the mighty Smithwick’s on tap.\" \u003ca href=\"http://www.castlenews.com/\">Edinburgh Castle Pub\u003c/a> has been home to many Litquake meetings and events, and Boulware also appreciates it for “the Scotch selection, of course.” Also in the Tenderloin, Boulware favors “\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> on Jones St., reasonably priced Indian food without the tourists. Again, do not go here.\"\u003c/p>\n\u003cp>His assessment of Peruvian \u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a> on South Van Ness is funny and frank: \"The roasted chicken will make you take off your clothes and run naked down the street.\" For a more upscale dining spot, Boulware heads to \u003ca href=\"http://www.tadichgrill.com/\">Tadich Grill\u003c/a> because it is the \"oldest restaurant in the city -- your basic surf n turf and baked oysters, but the benefit of an old-school staff of scowling Eastern Europeans.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Julia Child also loved Vietnamese dive \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>, which Boulware says is \"in the hellish Market/6th corridor. Excellent spring rolls and lemon beef salad, accompanied by random schizophrenics and cockroaches, and an 89-year-old man upstairs, carefully making the rolls by himself.\" When shopping for ingredients, Boulware checks out \u003ca href=\"http://www.yelp.com/biz/bombay-bazar-san-francisco\">Bombay Bazaar\u003c/a>, which is \"a great place to buy spices in bulk, even if you don’t know how to use them. Plus there’s the stacks of 1980s Bollywood VHS tapes. And the cardamom ice cream next door.\" Boulware’s guilty local food pleasure is \"The infamous heart-clogging Mission burrito, carnitas and super, of course, but only once in awhile. Gotta let the arteries recover.\" Note he would not share exactly where he gets his belly bombs.\u003c/p>\n\u003cp>Date night is an order-in affair, with \u003ca href=\"http://zantespizza.com/\">Zante’s\u003c/a> Indian pizza in the outer Mission. \"But get it delivered and order extra meat. Also their chicken korma is really great.\" This writer has spotted Boulware at Beretta/The Last Supper Club for weekend brunch. Boulware also is partial to \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, for \"Sunday jazz brunch buffet. What else do you need to know? Superb bloody Marys also.\" Cheers to that.\u003c/p>\n\u003cp> \u003cem>Mary Ladd has volunteered and done event work for Litquake, and has a husband who is on the Advisory Board.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo Credit: Silke Tudor\u003c/em>\u003c/p>\n\n",
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"excerpt": "In 1999, Jack Boulware and Jane Ganahl co-founded a literary festival that eventually became known as Litquake while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Boulware shared his picks for food spots, while asking folks to not visit his favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\" alt=\"Jack Boulware. Photo by Silke Tudor\" title=\"Jack Boulware. Photo by Silke Tudor\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-17409\">\u003c/a>\u003ca href=\"http://www.redroom.com/author/jack-boulware/bio\">Jack Boulware\u003c/a> came to San Francisco in 1983, where he started a small magazine and \"washed dishes in exchange for room and board.\" \u003ca href=\"http://www.jackboulware.com/jack-boulware-biography/\">He later founded\u003c/a> The Nose magazine, and worked as writer for San Francisco Weekly, Playboy, Wired, Salon, and the New York Times. Boulware is the author of the book \u003ca href=\"http://www.amazon.com/Sex-American-Style-Illustrated-Heterosexuality/dp/0922915466\">Sex, American Style\u003c/a>, and co-authored the punk rock history book \u003ca href=\"http://www.amazon.com/Gimme-Something-Better-Progressive-Occasionally/dp/B00342VF0U/ref=sr_1_1?s=books&ie=UTF8&qid=1285893532&sr=1-1\">Gimme Something Better\u003c/a> with Silke Tudor. He lives in the Mission District with his girlfriend, Christie Ward.\u003c/p>\n\u003cp>Boulware is also widely known for helping create one of the most successful lit events in the Bay Area. In 1999, he and Jane Ganahl co-founded a literary festival that eventually became known as \u003ca href=\"http://litquake.org/about\">Litquake\u003c/a> while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell,\" and the intriguingly titled Fairy Tale Noir. There is a lunchtime \"delicious\" event called \u003ca href=\"http://litquake.org/events/litquake-bites\">Litquake Bites\u003c/a> on October 7 at the Book Passage Store in the Ferry Building, starting at 12 noon. Sarah Billingsley, Gordon Edgar, Steve Sando and Amy Treadwell will discuss local food and books. \u003c/p>\n\u003cp>Boulware shared his picks for food spots, while asking folks to not visit his favorites: \u003c/p>\n\u003cp>\"I cannot stand waiting in line. Who does, really? So if you are reading this, please, please do not frequent the places I'm listing. Or we'll both have to wait in line.\" He lives near the \u003ca href=\"http://www.theliberties.com/\">Liberties Pub\u003c/a> on Guerrero and 22nd, and says he goes there \"because they’ve got the mighty Smithwick’s on tap.\" \u003ca href=\"http://www.castlenews.com/\">Edinburgh Castle Pub\u003c/a> has been home to many Litquake meetings and events, and Boulware also appreciates it for “the Scotch selection, of course.” Also in the Tenderloin, Boulware favors “\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> on Jones St., reasonably priced Indian food without the tourists. Again, do not go here.\"\u003c/p>\n\u003cp>His assessment of Peruvian \u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a> on South Van Ness is funny and frank: \"The roasted chicken will make you take off your clothes and run naked down the street.\" For a more upscale dining spot, Boulware heads to \u003ca href=\"http://www.tadichgrill.com/\">Tadich Grill\u003c/a> because it is the \"oldest restaurant in the city -- your basic surf n turf and baked oysters, but the benefit of an old-school staff of scowling Eastern Europeans.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Julia Child also loved Vietnamese dive \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>, which Boulware says is \"in the hellish Market/6th corridor. Excellent spring rolls and lemon beef salad, accompanied by random schizophrenics and cockroaches, and an 89-year-old man upstairs, carefully making the rolls by himself.\" When shopping for ingredients, Boulware checks out \u003ca href=\"http://www.yelp.com/biz/bombay-bazar-san-francisco\">Bombay Bazaar\u003c/a>, which is \"a great place to buy spices in bulk, even if you don’t know how to use them. Plus there’s the stacks of 1980s Bollywood VHS tapes. And the cardamom ice cream next door.\" Boulware’s guilty local food pleasure is \"The infamous heart-clogging Mission burrito, carnitas and super, of course, but only once in awhile. Gotta let the arteries recover.\" Note he would not share exactly where he gets his belly bombs.\u003c/p>\n\u003cp>Date night is an order-in affair, with \u003ca href=\"http://zantespizza.com/\">Zante’s\u003c/a> Indian pizza in the outer Mission. \"But get it delivered and order extra meat. Also their chicken korma is really great.\" This writer has spotted Boulware at Beretta/The Last Supper Club for weekend brunch. Boulware also is partial to \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, for \"Sunday jazz brunch buffet. What else do you need to know? Superb bloody Marys also.\" Cheers to that.\u003c/p>\n\u003cp> \u003cem>Mary Ladd has volunteered and done event work for Litquake, and has a husband who is on the Advisory Board.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo Credit: Silke Tudor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Orchard to Oven Pie Workshop",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\u003c/p>\n\n",
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"excerpt": "Is there any nicer way to spend an autumn afternoon than bumping along in the back of a pickup truck, out to pick fresh organic apples for a pie? Pie therapist Stephanie gets tips from the pros at Two Rock Ranch's Orchard to Oven Pie Workshop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \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/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\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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"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.",
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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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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"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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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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