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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-070.jpg\" alt=\"I Cart Street Food\" title=\"I Cart Street Food\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6299\">\u003cbr>\n\u003cem>I Cart Street Food\u003c/em>\u003c/p>\n\u003cp>Street food fanatics descended upon the Mission on Saturday for the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a>, a day-long block party presented by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-087.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6300\">\u003cbr>\n\u003cem>SF Street Food Festival: If you grill it, they will come.\u003c/em>\u003c/p>\n\u003cp>With free admission and food/drink costing no more than $8, well over 5,000 eaters of all ages came out to celebrate SF’s vibrant \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\">street food\u003c/a> community. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-039.jpg\" alt=\"SF Street Food Festival Masses\" title=\"SF Street Food Festival Masses\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6311\">\u003cbr>\n\u003cem>The Hungry Masses\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sheer numbers that turned out was a tad overwhelming, but it was also heart-warming to see what good eaters we have here in SF. Lines snaked up and down the block, but surprisingly, the crowd seemed to be generally good-humored and calm (unlike the foaming-at-the-mouth angries at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/15/the-great-american-food-music-festival/\">Great American Food Fest\u003c/a> a few months back).\u003c/p>\n\u003cp>Patience was handsomely rewarded, and street food, glorious street food, was consumed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-188.jpg\" alt=\"Elotes (Grilled Corn) from Los Cilantros\" title=\"Elotes (Grilled Corn) from Los Cilantros\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6307\">\u003cbr>\n\u003cem>Elotes (Grilled Corn) from Los Cilantros\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-108.jpg\" alt=\"Anticuchos Chilenos from Sabores Del Sur\" title=\"Anticuchos Chilenos from Sabores Del Sur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6302\">\u003cbr>\n\u003cem>Anticuchos Chilenos (Marinated New York Strip and Beef Heart with Peppers & Onions) and Mushroom/Spinach Empanada from Sabores Del Sur\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-192.jpg\" alt=\"House-made Hot Dogs from Absinthe\" title=\"House-made Hot Dogs from Absinthe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6309\">\u003cbr>\n\u003cem>House-made Hot Dogs with Guinness Mustard and Chili Ketchup from Absinthe\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-207.jpg\" alt=\"Creme Brulee Cart \" title=\"Creme Brulee Cart \" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6310\">\u003cbr>\n\u003cem>Lavendar Crème Brulee from the Crème Brulee Cart\u003c/em>\u003c/p>\n\u003cp>I braved the \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> line and although their Squid Salad with maras pepper, preserved lemon, cabbage, mint and cilantro ($3) was sold out by the time I got to order, I was nicely satiated by the huge Moroccan \"Taco\" ($8) Chef Mourad Lahlou was serving up. The beverage pairing of iced Sweet Mint Tea hit the spot and cooled off the heat from the taco's harissa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-128.jpg\" alt=\"Moroccan Taco from Aziza\" title=\"Moroccan Taco from Aziza\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6303\">\u003cbr>\n\u003ci>Moroccan \"Taco\": Flatbread with Summer Squash, Harissa, and Yogurt Sauce from Aziza\u003c/i>\u003c/p>\n\u003cp>For dessert, I followed the scent of sugar and fried dough to \u003cstrong>Endless Summer Sweets’\u003c/strong> Funnel Cake with sweet strawberries and cream. If there was any question on whether the line was worth it, my doubts vanished as I saw satisfied customers milling about with showers of powdered sugar on their arms and traces of whipped cream on their faces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-130.jpg\" alt=\"Funnel Cake from Endless Summer Sweets\" title=\"Funnel Cake from Endless Summer Sweets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6304\">\u003cbr>\n\u003ci>Funnel Cake with Strawberries and Cream from Endless Summer Sweets\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-093.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6301\">\u003cbr>\n\u003ci>Gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-186.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6306\">\u003cbr>\n\u003ci>Gnom gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-141.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6305\">\u003cbr>\n\u003ci>Curb-side Dining\u003c/i>\u003c/p>\n\u003cp>The beauty of the street food fest was the greater vision of the event. For those who are unfamiliar with \u003cstrong>La Cocina\u003c/strong>, it is a phenomenal non-profit organization that acts as a food business incubator for low-income and immigrant entrepreneurs looking to start their own food business. The \u003cstrong>SF Street Food Festival\u003c/strong> brought people together, across the spectrum of class and culture, to celebrate in the everyday food that we all eat and love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-144.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6312\">\u003cbr>\n\u003ci>SF Street Food Festival 2009\u003c/i>\u003c/p>\n\u003cp>Leading up to the festival was an amazingly fun and well-orchestrated \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Scavenger Hunt\u003c/a> that had 224 teams roaming the city in search of delicious street eats, and generally assaulting San Francisco’s finest street vendors with their wit and creativity. \u003c/p>\n\u003cp>Really, it was no joke. Teams like \u003cstrong>Fatty Boomblatty\u003c/strong> and \u003cstrong>Trans-Fatso’s\u003c/strong> rapped to the \u003ca href=\"http://twitter.com/cremebruleecart\">Crème Brulee Cart Man\u003c/a>… \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Miso Horny\u003c/strong> did a funky chicken dance (in public) for the \u003ca href=\"http://twitter.com/roliroti\">Roli Roti\u003c/a> folks…\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And I wasn't above setting up an all out photo shoot at Bloodhound in the name of movie poster perfection with team \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfoodsf-scavenger_bloodhunt-movie-flyer_.jpg\" alt=\"Lick My Spoon Bloodhound poster\" title=\"Lick My Spoon Bloodhound poster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6313\"> \u003c/p>\n\u003cp>Oh, San Francisco. You are so special.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-190.jpg\" alt=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" title=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6308\">\u003cbr>\n\u003cem>Team \"Soup Sluts\"\u003c/em>\u003c/p>\n\n",
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"excerpt": "Street food fanatics descended upon the Mission on Saturday for the San Francisco Street Food Festival 2009, a day-long block party presented by La Cocina. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-070.jpg\" alt=\"I Cart Street Food\" title=\"I Cart Street Food\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6299\">\u003cbr>\n\u003cem>I Cart Street Food\u003c/em>\u003c/p>\n\u003cp>Street food fanatics descended upon the Mission on Saturday for the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a>, a day-long block party presented by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-087.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6300\">\u003cbr>\n\u003cem>SF Street Food Festival: If you grill it, they will come.\u003c/em>\u003c/p>\n\u003cp>With free admission and food/drink costing no more than $8, well over 5,000 eaters of all ages came out to celebrate SF’s vibrant \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\">street food\u003c/a> community. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-039.jpg\" alt=\"SF Street Food Festival Masses\" title=\"SF Street Food Festival Masses\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6311\">\u003cbr>\n\u003cem>The Hungry Masses\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 sheer numbers that turned out was a tad overwhelming, but it was also heart-warming to see what good eaters we have here in SF. Lines snaked up and down the block, but surprisingly, the crowd seemed to be generally good-humored and calm (unlike the foaming-at-the-mouth angries at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/15/the-great-american-food-music-festival/\">Great American Food Fest\u003c/a> a few months back).\u003c/p>\n\u003cp>Patience was handsomely rewarded, and street food, glorious street food, was consumed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-188.jpg\" alt=\"Elotes (Grilled Corn) from Los Cilantros\" title=\"Elotes (Grilled Corn) from Los Cilantros\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6307\">\u003cbr>\n\u003cem>Elotes (Grilled Corn) from Los Cilantros\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-108.jpg\" alt=\"Anticuchos Chilenos from Sabores Del Sur\" title=\"Anticuchos Chilenos from Sabores Del Sur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6302\">\u003cbr>\n\u003cem>Anticuchos Chilenos (Marinated New York Strip and Beef Heart with Peppers & Onions) and Mushroom/Spinach Empanada from Sabores Del Sur\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-192.jpg\" alt=\"House-made Hot Dogs from Absinthe\" title=\"House-made Hot Dogs from Absinthe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6309\">\u003cbr>\n\u003cem>House-made Hot Dogs with Guinness Mustard and Chili Ketchup from Absinthe\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-207.jpg\" alt=\"Creme Brulee Cart \" title=\"Creme Brulee Cart \" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6310\">\u003cbr>\n\u003cem>Lavendar Crème Brulee from the Crème Brulee Cart\u003c/em>\u003c/p>\n\u003cp>I braved the \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> line and although their Squid Salad with maras pepper, preserved lemon, cabbage, mint and cilantro ($3) was sold out by the time I got to order, I was nicely satiated by the huge Moroccan \"Taco\" ($8) Chef Mourad Lahlou was serving up. The beverage pairing of iced Sweet Mint Tea hit the spot and cooled off the heat from the taco's harissa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-128.jpg\" alt=\"Moroccan Taco from Aziza\" title=\"Moroccan Taco from Aziza\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6303\">\u003cbr>\n\u003ci>Moroccan \"Taco\": Flatbread with Summer Squash, Harissa, and Yogurt Sauce from Aziza\u003c/i>\u003c/p>\n\u003cp>For dessert, I followed the scent of sugar and fried dough to \u003cstrong>Endless Summer Sweets’\u003c/strong> Funnel Cake with sweet strawberries and cream. If there was any question on whether the line was worth it, my doubts vanished as I saw satisfied customers milling about with showers of powdered sugar on their arms and traces of whipped cream on their faces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-130.jpg\" alt=\"Funnel Cake from Endless Summer Sweets\" title=\"Funnel Cake from Endless Summer Sweets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6304\">\u003cbr>\n\u003ci>Funnel Cake with Strawberries and Cream from Endless Summer Sweets\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-093.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6301\">\u003cbr>\n\u003ci>Gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-186.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6306\">\u003cbr>\n\u003ci>Gnom gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-141.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6305\">\u003cbr>\n\u003ci>Curb-side Dining\u003c/i>\u003c/p>\n\u003cp>The beauty of the street food fest was the greater vision of the event. For those who are unfamiliar with \u003cstrong>La Cocina\u003c/strong>, it is a phenomenal non-profit organization that acts as a food business incubator for low-income and immigrant entrepreneurs looking to start their own food business. The \u003cstrong>SF Street Food Festival\u003c/strong> brought people together, across the spectrum of class and culture, to celebrate in the everyday food that we all eat and love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-144.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6312\">\u003cbr>\n\u003ci>SF Street Food Festival 2009\u003c/i>\u003c/p>\n\u003cp>Leading up to the festival was an amazingly fun and well-orchestrated \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Scavenger Hunt\u003c/a> that had 224 teams roaming the city in search of delicious street eats, and generally assaulting San Francisco’s finest street vendors with their wit and creativity. \u003c/p>\n\u003cp>Really, it was no joke. Teams like \u003cstrong>Fatty Boomblatty\u003c/strong> and \u003cstrong>Trans-Fatso’s\u003c/strong> rapped to the \u003ca href=\"http://twitter.com/cremebruleecart\">Crème Brulee Cart Man\u003c/a>… \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Miso Horny\u003c/strong> did a funky chicken dance (in public) for the \u003ca href=\"http://twitter.com/roliroti\">Roli Roti\u003c/a> folks…\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And I wasn't above setting up an all out photo shoot at Bloodhound in the name of movie poster perfection with team \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfoodsf-scavenger_bloodhunt-movie-flyer_.jpg\" alt=\"Lick My Spoon Bloodhound poster\" title=\"Lick My Spoon Bloodhound poster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6313\"> \u003c/p>\n\u003cp>Oh, San Francisco. You are so special.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-190.jpg\" alt=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" title=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6308\">\u003cbr>\n\u003cem>Team \"Soup Sluts\"\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chow Down at Outside Lands ",
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"content": "\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Crust and Sebastopol Gravenstein Apple Fair",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5992\">\u003c/p>\n\u003cp>Listen to me: good fat makes good pie crust. \u003c/p>\n\u003cp>Books like \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=sr_1_1?ie=UTF8&qid=1250401722&sr=8-1\">The Pie & Pastry Bible\u003c/a>, \u003ca href=\"http://www.amazon.com/Cookwise-Revealed-Shirley-O-Corriher/dp/0688102298/ref=sr_1_1?ie=UTF8&qid=1250401771&sr=8-1\">Cookwise\u003c/a>, and others make a big fuss about technique. Freeze the butter, freeze \u003cem>half \u003c/em>the butter, use \u003cem>only\u003c/em> butter, use butter and shortening, roll it into shards, cut it into cubes, chill the dough, chill it again, on and on and on, til anyone would be convinced that you need an advanced degree from Pie Crust U to turn out anything worth eating.\u003c/p>\n\u003cp>But you know what you really need? Your two hands, some flour, a little salt, butter, and lard. \u003c/p>\n\u003cp>Yes, lard. Good lard, which is to say, rendered leaf lard made from happy pigs who spent their lives outside doing happy piggy things. In New York City, I used lard from Flying Pig Farm in the Berkshires. Here, I get my tub o' lard from\u003ca href=\"http://www.rangebrothers.com\"> Range Brothers\u003c/a>, the pig-farming arm of Prather Ranch. It's creamy-white and waxy, with a faint but unmistakeably meaty-rich aroma, something like really good drippings. For baking, it's important to look for leaf lard, the very pure fat from around the kidneys, since it's denser and firmer and less strongly flavored than fat from the rest of the animal. Sloshy, slushy lard from other parts may make fabulous tamales, but leaf lard is for baking. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What I like best is a mix of butter (for tenderness and flavor) and lard (for suppleness and texture). I wouldn't use lard for everything, although you probably could. For creamy custard fillings, or delicate fruits high in sugar and acid (like peaches, plums, and cherries) I'd probably stick with a lighter, more crumbly all-butter crust. But for more mellow fillings--apples, pears, pumpkin, pecan--as well for savory chicken or meat pies, lard n' butter works like a dream. \u003c/p>\n\u003cp>Why? Three words: texture, texture, texture. Lard gives a silky flakiness more like a croissant than your usual crust. The meatiness disappears and all that's left are beautiful golden-brown shards breaking up under your eager fork. If you think crust is just there to hold up the filling, this will change your mind. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/apple-booth500.jpg\" alt=\"apple booth\" title=\"apple booth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5991\">\u003c/p>\n\u003cp>Obviously, I have strong feelings about this issue. So why not them to the test and see how my pie stacked up against the competition at the annual apple-pie contest held at the charmingly local Sebastopol \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a>. This annual August event is a fund-raiser for the excellent \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> program, as well as an all-around celebration of the Gravenstein apple, Sonoma rural know-how (from beekeeping to sheep husbandry), and middle-aged guys in Hawaiian shirts jamming loud bar blues, all under the spreading oaks of Ragle Ranch Park. (The Fair continues Sunday, Aug 16, from 10am to 5pm.)\u003c/p>\n\u003cp>Now, full disclosure: back in 2001, a pie of mine won the Grand Championship prize in this very contest. I entered again last year, though, and didn't even make it into the top three. The pie world: a fickle place!\u003c/p>\n\u003cp>One of the perks of winning in 2001 was returning as a judge the following year. Which meant I saw, and tasted, all the things that can go wrong: proud, beautifully formed crusts burnt chocolate brown; pale, pallid crusts that shouted \"I'm made with Crisco!\"; underbaked apples chalky with starch alternated with fillings flavored with weird things like lime zest and nutmeg. As Fran Lebowitz wrote in \u003ca href=\"http://www.amazon.com/Metropolitan-Life-Plume-Fran-Lebowitz/dp/0452260698/ref=sr_1_1?ie=UTF8&qid=1250403230&sr=8-1\">Metropolitan Life\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>People have been cooking and eating for thousands of years, so if you are the very first person to think of putting fresh lime juice in scalloped potatoes, try to imagine that there must be a reason for this. \u003c/p>\u003c/blockquote>\n\u003cp>So I made a plain old pie, only with lard and with Pink Pearl apples, my favorite heirloom because not only are they tart and snappy, they're Barbie pink. Except that you wouldn't know it, because their skin is pale and creamy, nothing special, until you cut inside and wham! Fuschia! \u003c/p>\n\u003cp>The pie I made was pretty in pink and the crust divine, but all for naught: after hanging out at the fair for 2 hours, checking out the goat-milking demonstration and the 1940s tractors, sampling the multiple apple pie/cobbler/fritter stands, admiring the many face-painted children and their mom-jean-wearing moms and/or tattooed dads all happily gnawing on enormous barbecued Willie Bird turkey legs, the announcement was made, and my pie was not among those honored. \u003c/p>\n\u003cp>Oh, well. It might be a loser, but it's a beautiful one, at least. For pie, the best is always Mom's, and how can a contestant know what kind of pie the judges came home to on a sunny afternoon?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Life is short, though. Bake pie for the people who need pie, and don't worry about the ribbons. \u003c/p>\n\n",
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"excerpt": "A lot of books make a big fuss about technique, so much that anyone would be convinced that you need an advanced degree from Pie Crust U to turn out something worth eating. But I'm here to tell you that what you need is flour, butter, a little salt, and lard. Yes, lard. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5992\">\u003c/p>\n\u003cp>Listen to me: good fat makes good pie crust. \u003c/p>\n\u003cp>Books like \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483/ref=sr_1_1?ie=UTF8&qid=1250401722&sr=8-1\">The Pie & Pastry Bible\u003c/a>, \u003ca href=\"http://www.amazon.com/Cookwise-Revealed-Shirley-O-Corriher/dp/0688102298/ref=sr_1_1?ie=UTF8&qid=1250401771&sr=8-1\">Cookwise\u003c/a>, and others make a big fuss about technique. Freeze the butter, freeze \u003cem>half \u003c/em>the butter, use \u003cem>only\u003c/em> butter, use butter and shortening, roll it into shards, cut it into cubes, chill the dough, chill it again, on and on and on, til anyone would be convinced that you need an advanced degree from Pie Crust U to turn out anything worth eating.\u003c/p>\n\u003cp>But you know what you really need? Your two hands, some flour, a little salt, butter, and lard. \u003c/p>\n\u003cp>Yes, lard. Good lard, which is to say, rendered leaf lard made from happy pigs who spent their lives outside doing happy piggy things. In New York City, I used lard from Flying Pig Farm in the Berkshires. Here, I get my tub o' lard from\u003ca href=\"http://www.rangebrothers.com\"> Range Brothers\u003c/a>, the pig-farming arm of Prather Ranch. It's creamy-white and waxy, with a faint but unmistakeably meaty-rich aroma, something like really good drippings. For baking, it's important to look for leaf lard, the very pure fat from around the kidneys, since it's denser and firmer and less strongly flavored than fat from the rest of the animal. Sloshy, slushy lard from other parts may make fabulous tamales, but leaf lard is for baking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What I like best is a mix of butter (for tenderness and flavor) and lard (for suppleness and texture). I wouldn't use lard for everything, although you probably could. For creamy custard fillings, or delicate fruits high in sugar and acid (like peaches, plums, and cherries) I'd probably stick with a lighter, more crumbly all-butter crust. But for more mellow fillings--apples, pears, pumpkin, pecan--as well for savory chicken or meat pies, lard n' butter works like a dream. \u003c/p>\n\u003cp>Why? Three words: texture, texture, texture. Lard gives a silky flakiness more like a croissant than your usual crust. The meatiness disappears and all that's left are beautiful golden-brown shards breaking up under your eager fork. If you think crust is just there to hold up the filling, this will change your mind. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/apple-booth500.jpg\" alt=\"apple booth\" title=\"apple booth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5991\">\u003c/p>\n\u003cp>Obviously, I have strong feelings about this issue. So why not them to the test and see how my pie stacked up against the competition at the annual apple-pie contest held at the charmingly local Sebastopol \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a>. This annual August event is a fund-raiser for the excellent \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> program, as well as an all-around celebration of the Gravenstein apple, Sonoma rural know-how (from beekeeping to sheep husbandry), and middle-aged guys in Hawaiian shirts jamming loud bar blues, all under the spreading oaks of Ragle Ranch Park. (The Fair continues Sunday, Aug 16, from 10am to 5pm.)\u003c/p>\n\u003cp>Now, full disclosure: back in 2001, a pie of mine won the Grand Championship prize in this very contest. I entered again last year, though, and didn't even make it into the top three. The pie world: a fickle place!\u003c/p>\n\u003cp>One of the perks of winning in 2001 was returning as a judge the following year. Which meant I saw, and tasted, all the things that can go wrong: proud, beautifully formed crusts burnt chocolate brown; pale, pallid crusts that shouted \"I'm made with Crisco!\"; underbaked apples chalky with starch alternated with fillings flavored with weird things like lime zest and nutmeg. As Fran Lebowitz wrote in \u003ca href=\"http://www.amazon.com/Metropolitan-Life-Plume-Fran-Lebowitz/dp/0452260698/ref=sr_1_1?ie=UTF8&qid=1250403230&sr=8-1\">Metropolitan Life\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>People have been cooking and eating for thousands of years, so if you are the very first person to think of putting fresh lime juice in scalloped potatoes, try to imagine that there must be a reason for this. \u003c/p>\u003c/blockquote>\n\u003cp>So I made a plain old pie, only with lard and with Pink Pearl apples, my favorite heirloom because not only are they tart and snappy, they're Barbie pink. Except that you wouldn't know it, because their skin is pale and creamy, nothing special, until you cut inside and wham! Fuschia! \u003c/p>\n\u003cp>The pie I made was pretty in pink and the crust divine, but all for naught: after hanging out at the fair for 2 hours, checking out the goat-milking demonstration and the 1940s tractors, sampling the multiple apple pie/cobbler/fritter stands, admiring the many face-painted children and their mom-jean-wearing moms and/or tattooed dads all happily gnawing on enormous barbecued Willie Bird turkey legs, the announcement was made, and my pie was not among those honored. \u003c/p>\n\u003cp>Oh, well. It might be a loser, but it's a beautiful one, at least. For pie, the best is always Mom's, and how can a contestant know what kind of pie the judges came home to on a sunny afternoon?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Life is short, though. Bake pie for the people who need pie, and don't worry about the ribbons. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cocktail Culture at SF Chefs. Food. Wine",
"title": "Cocktail Culture at SF Chefs. Food. Wine",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n",
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"excerpt": "10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful SF Chef. Food. Wine volunteer putting a cute pink drink in front of me with a flourish, saying \"Breakfast is served!\", well, what could I do, say no? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cocktails500.jpg\" alt=\"cocktails\" title=\"cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5846\">\u003cbr>\n10:30 a.m. on a weekday morning is not my usual cocktail hour. But with a cheerful \u003ca href=\"http://www.sfchefsfoodwine.com/\">SF Chefs. Food. Wine\u003c/a> volunteer saying \"Breakfast is served!\" as he placed a cute pink drink in front of me, well, what could I do? \u003c/p>\n\u003cp>It was, after all, educational. The drink was a raspberry rum daisy, made with white rum, lemon, and raspberries, an olden-days cocktail made artisanally up-to-date through the use of small-batch Caribbean-style Baptiste rum and a locally made fruit syrup sweetened with raw cane sugar and thickened with gum arabic, that secret weapon of molecular gastronomy. And the occasion was Cocktails Get Into the Mix , an exploration of the past and present state of West Coast cocktail culture, moderated by \u003ca href=\"http://www.alcademics.com\">Alcademics\u003c/a> editor Camper English. In conversation with English was Duggan McDonnell of Cantina and Thad Vogler of the upcoming Bar Agricole. \u003c/p>\n\u003cp>Drawing a contrast between the technique-obsessed, traditionalist, authenticity-driven New York style of places like Milk and Honey, Death & Co. and the more free-wheeling, flavor-inspired California vibe, Duggan laughed, admitting, \"We're more of a hot mess behind the bar.\" But both Vogler and McDonnell gave New York City its props, saying they'd both learned a tremendous amount about how even the simplest decisions--what sort of ice to use, whether to double-strain (using a cocktail strainer first, a fine tea strainer second)--can make a dramatic difference in the final result. \u003c/p>\n\u003cp>But, much like our restaurants, the current West Coast cocktail scene is driven by the extensive, year-round availability of amazing produce. \"We eat and drink incredibly well here, we're tasting things constantly,\" noted McDonnell, who connects this vibrant, terrior-driven food culture with the rise in inventive, market-driven cocktail menus. \u003c/p>\n\u003cp>These drinks may look simple, but much of the work happens after hours, with bartenders simmering their own herb- or spice-infused syrups, amassing collections of quirky amari (the bitter digestive liqueurs beloved by true cocktail geeks), even growing (or bartering for) herbs, fruits, or seasonings. For bartenders less interested in getting in touch with their inner chef, there's \u003ca href=\"http://www.smallhandfoods.com\">Small Hand Foods\u003c/a> run by Jennifer Colliau, a bartender at the Slanted Door, whose Berkeley-based company creates \"classic ingredients for pre-prohibition cocktails,\" including grenadine, gum syrup, orgeat, and pineapple and raspberry syrups. All are made in small batches using raw cane sugar (no corn syrup) and no artificial ingredients. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the group of us sipped our rosy daisies (flavored with Colliau's raspberry gum syrup), Vogler pointed out the difficulty of sourcing spirits that haven't come though the big industrial distillers. Even small-batch labels often buy their base spirit--neutral alcohols usually derived from grain--from big producers, then redistill, infuse and flavor it to their own specifications. This, he noted, was behind the simple but surprisingly \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/legacycomments?blogid=26&entry_id=29001\">inflammatory decision\u003c/a> of Oakland's Camino restaurant to yank vodka from their bar menu, instead carrying only a small selection of spirits and seasonal ingredients. (They've since found a small distillery that meets their standards.) When California-grown limes weren't available, the bar used lemons. This caused quite a stir in the press and blogosphere around town, as diners happy to dig into free-range rabbit and sustainable sardines were incensed at not being able to order their usual vodka tonic. \u003c/p>\n\u003cp>\"You have to throw out a lot of stuff if you decide not use anything with artificial flavors or colors, or high-fructose corn syrup,\" said Vogler, who worked on Camino's cocktail program. That meant no Campari, no maraschino cherries, almost none of the usual fizzy mixers. It's annoying sometimes, admits Vogler, but also fun, more like being a pastry chef with 5 or 6 creations a day than a typical bartender. \u003c/p>\n\u003cp>Another difference in the East Coast/West Coast throwdown: the pervasive Latin and Asian influences here, and the predominance of tequila, sake, soju and other similar liquors here in lieu of the whiskeys, bourbons, port and sherries more popular in New York. At Cantina, McDonnell noted, the two most popular cocktails are Asian-Latin mashups: the 5-Spice Margarita, and the Latin Buddha, which blends Buddha's Hand citrus vodka with serrano chiles and ginger beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A lengthy cocktail competition during the midday food-and-wine tasting seemed to prove nearly all these points. In an Iron-Chef-styled move, the 3 bartenders had to whip up, on the spot, an original cocktail featuring a secret ingredient. The ingredient? Fresh herbs, from dill and rosemary to purple basil and fennel flowers and sage. The winner, Nick Varacalli's \"Pass me the lemon, honey\" matched lemon thyme with honey-sweetened bourbon, a bit of Canton ginger liqueur, fresh lemon, sweet vermouth, and bitters. A little fresh, a little sweet, a little bitter, and some herb to top it off: what could be more Californian? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No wheat, no dairy, no problem",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n",
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"excerpt": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/loved_lost_spaghetti_l.jpg\" alt=\"I Loved, I Lost, I Made Spaghetti\" title=\"I Loved, I Lost, I Made Spaghetti\" width=\"215\" height=\"320\" class=\"alignleft size-full wp-image-5177\">\u003c/a>If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\u003c/p>\n\u003cp>Or, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\u003c/p>\n\u003cp>In her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.\u003c/p>\n\u003cp>Though none of the men may have lead her down the aisle, Melucci's natural instincts lead her into the kitchen with excellent results: the recipes woven into the chapters read like a kind of food diary and are alarmingly accurate indicators of the author's state of mind-- or heart, as the case may be.\u003c/p>\n\u003cp>For example, in the chapter \"The Ethan Binder School of Cooking,\" Melucci's Seder menu and the time devoted to its preparation read as serious commitment. To anyone who understands the meaning that often lay beneath cooking beyond the need for basic sustenance, the meal says \"I love you and want to be part of your life\" more clearly than any love letter. By substituting Broccoli di Rape for bitter herbs, the Brooklyn-born Italian-American author subtly injects her own identity into the menu, suggesting a desire to share her life with Ethan rather than totally sublimate it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n",
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"excerpt": "If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\r\n\r\nOr, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\r\n\r\nIn her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/loved_lost_spaghetti_l.jpg\" alt=\"I Loved, I Lost, I Made Spaghetti\" title=\"I Loved, I Lost, I Made Spaghetti\" width=\"215\" height=\"320\" class=\"alignleft size-full wp-image-5177\">\u003c/a>If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\u003c/p>\n\u003cp>Or, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\u003c/p>\n\u003cp>In her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.\u003c/p>\n\u003cp>Though none of the men may have lead her down the aisle, Melucci's natural instincts lead her into the kitchen with excellent results: the recipes woven into the chapters read like a kind of food diary and are alarmingly accurate indicators of the author's state of mind-- or heart, as the case may be.\u003c/p>\n\u003cp>For example, in the chapter \"The Ethan Binder School of Cooking,\" Melucci's Seder menu and the time devoted to its preparation read as serious commitment. To anyone who understands the meaning that often lay beneath cooking beyond the need for basic sustenance, the meal says \"I love you and want to be part of your life\" more clearly than any love letter. By substituting Broccoli di Rape for bitter herbs, the Brooklyn-born Italian-American author subtly injects her own identity into the menu, suggesting a desire to share her life with Ethan rather than totally sublimate it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "StarChefs Rising Stars Napa Sonoma",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n",
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"excerpt": "At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Great American Food & Music Festival",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-001.jpg\" alt=\"The Great American Food and Music Festival\" title=\"The Great American Food and Music Festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4576\">\u003cbr>\n\u003cem>The Great American Food & Music Festival (6/13/09), Mountain View, CA\u003c/em>\u003c/p>\n\u003cp>If you made it to the \u003ca href=\"//greatamericanfoodandmusicfestival.com/index.html\">Great American Food & Music Festival\u003c/a> this weekend, you may still be grumbling, \"You mean the \u003cem>not so great\u003c/em> American \u003cem>no-Food\u003c/em> Festival\"...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-239.jpg\" alt=\"great-american-food-music-fest-2009-239\" title=\"great-american-food-music-fest-2009-239\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4577\">\u003cbr>\n\u003cem>Katz’s Deli, New York Pastrami on Rye\u003c/em>\u003c/p>\n\u003cp>The first time event was just not prepared for the hordes of hungry festival-goers, eyes glowing red from want of a \u003ca href=\"http://www.katzdeli.com/\">Katz’s Pastrami\u003c/a> and other best of the best eats from around the country. \u003c/p>\n\u003cp>With an influx of over 15,000 patrons descending upon the festival, chaos ensued as systems crashed, credit cards were rendered useless, and lines upon lines multiplied. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-11-41-42-img_8054.jpg\" alt=\"2009-06-13-11-41-42-img_8054\" title=\"2009-06-13-11-41-42-img_8054\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4578\">\u003cbr>\n\u003cem>Lines...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-11-41-56-img_8055.jpg\" alt=\"2009-06-13-11-41-56-img_8055\" title=\"2009-06-13-11-41-56-img_8055\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4579\">\u003cbr>\n\u003cem>...and more lines\u003c/em>\u003c/p>\n\u003cp>Passive-aggressive behavior escalated to aggressive-aggressive revolts as people waited an hour plus just to get into the Shoreline Amphitheatre, waited to add money to wristbands so they could purchase food, and then waited some more to actually get close to that glorious food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-037.jpg\" alt=\"great-american-food-music-fest-2009-037\" title=\"great-american-food-music-fest-2009-037\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4580\">\u003cbr>\n\u003cem>Junior's Cheesecake\u003c/em>\u003c/p>\n\u003cp>Propane griddles failed, food ran out, and disgruntled folks stood in lines for hours on end. Yes hours (that's plural). Those \u003ca href=\"http://www.anchorbar.com/\">Anchor Bar Buffalo Wings\u003c/a> were mighty tasty, but were they worth 3 hours of standing in line?\u003c/p>\n\u003cp>Grievance aside, once you managed to get to some food, it was delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-16-41-21-img_8028.jpg\" alt=\"2009-06-13-16-41-21-img_8028\" title=\"2009-06-13-16-41-21-img_8028\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4581\">\u003cbr>\n\u003cem>A burger from Bobby\u003c/em>\u003c/p>\n\u003cp>Coupled with some big cold beers, beautiful weather, some green grass to sit on, and a little entertainment, the day ended up being a fun day in the sun. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-13-19-50-img_8079.jpg\" alt=\"2009-06-13-13-19-50-img_8079\" title=\"2009-06-13-13-19-50-img_8079\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4582\">\u003cbr>\n\u003cem>Great American Food & Music Fest, Serious Eats stage\u003c/em>\u003c/p>\n\u003cp>Not to mention, the opportunity to get up close and personal with the talented chefs and proprietors who make some of the best food around the country. And of course, Food Network celeb chefs galore: \u003cstrong>Bobby Flay\u003c/strong>, \u003cstrong>Guy Fieri\u003c/strong>, \u003cstrong>Anne Burrell\u003c/strong>, and \u003cstrong>Aida Mollenkamp\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Highlights of the festival:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-254.jpg\" alt=\"Pinks Famous Hot Dogs\" title=\"Pinks Famous Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4583\">\u003cbr>\n\u003cem>Pink’s Famous Hot Dogs\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pinkshollywood.com/\">Pink’s Famous Hot Dogs\u003c/a> from LA were my favorite item of the day. A meaty dog with that great snap when you bite into it, topped with chili, cheese, kraut, mustard, catsup, relish, and onions. A sloppy, amazing, delicious mess. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-15-19-37-img_8117.jpg\" alt=\"SF Weekly Burger Challenge\" title=\"SF Weekly Burger Challenge\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4584\">\u003cbr>\n\u003cem>SF Weekly Burger Challenge\u003c/em>\u003c/p>\n\u003cp>Bay Area favorites, \u003ca href=\"http://burgermeistersf.com/\">BurgerMeister\u003c/a>, \u003ca href=\"http://www.pearlsdiner.com/\">Pearl’s Phatburgers\u003c/a>, \u003ca href=\"http://www.bistroburger.net/\">Bistro Burger\u003c/a>, and \u003ca href=\"http://www.mosgrill.com/\">Mo’s Grill\u003c/a> duked it out for the title of Best Burger. \u003c/p>\n\u003cp>Bistro Burger's rich, creamy \u003cstrong>Paris Burger\u003c/strong>, with brie and sautéed mushrooms, impressed even grill master Bobby with its crazy juiciness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-15-29-33-img_8130.jpg\" alt=\"Pearls Hawaiian Burger\" title=\"Pearls Hawaiian Burger\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4586\">\u003cbr>\n\u003cem>SF Weekly's Best Burger Winner: Pearl's Hawaiian Burger\u003c/em> \u003c/p>\n\u003cp>But, it was no match for Pearl's \u003cstrong>Hawaiian Burger\u003c/strong>, with sliced pineapple, bacon, teriyaki sauce, jack and mayo, which took first with its sweet, spicy, exotic burger o' love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-18-28-44-img_8181.jpg\" alt=\"Rockstar Performance from Guy Fieri\" title=\"Rockstar Performance from Guy Fieri\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4585\">\u003cbr>\n\u003cem>Rockstar Performance from Guy Fieri\u003c/em>\u003c/p>\n\u003cp>Must give props to Guy, he rocked the crowd with a highly entertaining blowout performance complete with loud rock n'roll, gratuitous hot chicks on stage, big machinery, power tools, and pyrotechnics. \u003c/p>\n\u003cp>All in all, a day that was admittedly frustrating, but not without some bright spots. If the people don't lynch them first, here's hoping that producers of \u003cstrong>The Great American Food & Music Festival\u003c/strong> can learn from mistakes and come back with a better, more organized, less stressful event next year. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-14-02-13-img_8088.jpg\" alt=\"Baby likes Brisket\" title=\"Baby likes Brisket\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4587\">\u003cbr>\n\u003cem>Baby likes Brisket\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’re rooting for you to work out the kinks because we know that bringing together America's best is no easy feat. Looking forward to next year! \u003c/p>\n\n",
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"excerpt": "If you made it to the \u003ca href=\"//greatamericanfoodandmusicfestival.com/index.html\">Great American Food & Music Festival\u003c/a> this weekend, you may still be grumbling, \"You mean the \u003cem>not so great\u003c/em> American \u003cem>no-Food\u003c/em> Festival\"...",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-001.jpg\" alt=\"The Great American Food and Music Festival\" title=\"The Great American Food and Music Festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4576\">\u003cbr>\n\u003cem>The Great American Food & Music Festival (6/13/09), Mountain View, CA\u003c/em>\u003c/p>\n\u003cp>If you made it to the \u003ca href=\"//greatamericanfoodandmusicfestival.com/index.html\">Great American Food & Music Festival\u003c/a> this weekend, you may still be grumbling, \"You mean the \u003cem>not so great\u003c/em> American \u003cem>no-Food\u003c/em> Festival\"...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-239.jpg\" alt=\"great-american-food-music-fest-2009-239\" title=\"great-american-food-music-fest-2009-239\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4577\">\u003cbr>\n\u003cem>Katz’s Deli, New York Pastrami on Rye\u003c/em>\u003c/p>\n\u003cp>The first time event was just not prepared for the hordes of hungry festival-goers, eyes glowing red from want of a \u003ca href=\"http://www.katzdeli.com/\">Katz’s Pastrami\u003c/a> and other best of the best eats from around the country. \u003c/p>\n\u003cp>With an influx of over 15,000 patrons descending upon the festival, chaos ensued as systems crashed, credit cards were rendered useless, and lines upon lines multiplied. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-11-41-42-img_8054.jpg\" alt=\"2009-06-13-11-41-42-img_8054\" title=\"2009-06-13-11-41-42-img_8054\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4578\">\u003cbr>\n\u003cem>Lines...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-11-41-56-img_8055.jpg\" alt=\"2009-06-13-11-41-56-img_8055\" title=\"2009-06-13-11-41-56-img_8055\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4579\">\u003cbr>\n\u003cem>...and more lines\u003c/em>\u003c/p>\n\u003cp>Passive-aggressive behavior escalated to aggressive-aggressive revolts as people waited an hour plus just to get into the Shoreline Amphitheatre, waited to add money to wristbands so they could purchase food, and then waited some more to actually get close to that glorious food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-037.jpg\" alt=\"great-american-food-music-fest-2009-037\" title=\"great-american-food-music-fest-2009-037\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4580\">\u003cbr>\n\u003cem>Junior's Cheesecake\u003c/em>\u003c/p>\n\u003cp>Propane griddles failed, food ran out, and disgruntled folks stood in lines for hours on end. Yes hours (that's plural). Those \u003ca href=\"http://www.anchorbar.com/\">Anchor Bar Buffalo Wings\u003c/a> were mighty tasty, but were they worth 3 hours of standing in line?\u003c/p>\n\u003cp>Grievance aside, once you managed to get to some food, it was delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-16-41-21-img_8028.jpg\" alt=\"2009-06-13-16-41-21-img_8028\" title=\"2009-06-13-16-41-21-img_8028\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4581\">\u003cbr>\n\u003cem>A burger from Bobby\u003c/em>\u003c/p>\n\u003cp>Coupled with some big cold beers, beautiful weather, some green grass to sit on, and a little entertainment, the day ended up being a fun day in the sun. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-13-19-50-img_8079.jpg\" alt=\"2009-06-13-13-19-50-img_8079\" title=\"2009-06-13-13-19-50-img_8079\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4582\">\u003cbr>\n\u003cem>Great American Food & Music Fest, Serious Eats stage\u003c/em>\u003c/p>\n\u003cp>Not to mention, the opportunity to get up close and personal with the talented chefs and proprietors who make some of the best food around the country. And of course, Food Network celeb chefs galore: \u003cstrong>Bobby Flay\u003c/strong>, \u003cstrong>Guy Fieri\u003c/strong>, \u003cstrong>Anne Burrell\u003c/strong>, and \u003cstrong>Aida Mollenkamp\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Highlights of the festival:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/great-american-food-music-fest-2009-254.jpg\" alt=\"Pinks Famous Hot Dogs\" title=\"Pinks Famous Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4583\">\u003cbr>\n\u003cem>Pink’s Famous Hot Dogs\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pinkshollywood.com/\">Pink’s Famous Hot Dogs\u003c/a> from LA were my favorite item of the day. A meaty dog with that great snap when you bite into it, topped with chili, cheese, kraut, mustard, catsup, relish, and onions. A sloppy, amazing, delicious mess. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-15-19-37-img_8117.jpg\" alt=\"SF Weekly Burger Challenge\" title=\"SF Weekly Burger Challenge\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4584\">\u003cbr>\n\u003cem>SF Weekly Burger Challenge\u003c/em>\u003c/p>\n\u003cp>Bay Area favorites, \u003ca href=\"http://burgermeistersf.com/\">BurgerMeister\u003c/a>, \u003ca href=\"http://www.pearlsdiner.com/\">Pearl’s Phatburgers\u003c/a>, \u003ca href=\"http://www.bistroburger.net/\">Bistro Burger\u003c/a>, and \u003ca href=\"http://www.mosgrill.com/\">Mo’s Grill\u003c/a> duked it out for the title of Best Burger. \u003c/p>\n\u003cp>Bistro Burger's rich, creamy \u003cstrong>Paris Burger\u003c/strong>, with brie and sautéed mushrooms, impressed even grill master Bobby with its crazy juiciness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-15-29-33-img_8130.jpg\" alt=\"Pearls Hawaiian Burger\" title=\"Pearls Hawaiian Burger\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4586\">\u003cbr>\n\u003cem>SF Weekly's Best Burger Winner: Pearl's Hawaiian Burger\u003c/em> \u003c/p>\n\u003cp>But, it was no match for Pearl's \u003cstrong>Hawaiian Burger\u003c/strong>, with sliced pineapple, bacon, teriyaki sauce, jack and mayo, which took first with its sweet, spicy, exotic burger o' love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-18-28-44-img_8181.jpg\" alt=\"Rockstar Performance from Guy Fieri\" title=\"Rockstar Performance from Guy Fieri\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4585\">\u003cbr>\n\u003cem>Rockstar Performance from Guy Fieri\u003c/em>\u003c/p>\n\u003cp>Must give props to Guy, he rocked the crowd with a highly entertaining blowout performance complete with loud rock n'roll, gratuitous hot chicks on stage, big machinery, power tools, and pyrotechnics. \u003c/p>\n\u003cp>All in all, a day that was admittedly frustrating, but not without some bright spots. If the people don't lynch them first, here's hoping that producers of \u003cstrong>The Great American Food & Music Festival\u003c/strong> can learn from mistakes and come back with a better, more organized, less stressful event next year. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/2009-06-13-14-02-13-img_8088.jpg\" alt=\"Baby likes Brisket\" title=\"Baby likes Brisket\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-4587\">\u003cbr>\n\u003cem>Baby likes Brisket\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We’re rooting for you to work out the kinks because we know that bringing together America's best is no easy feat. Looking forward to next year! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset Celebration Weekend",
"title": "Sunset Celebration Weekend",
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"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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