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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg\" alt=\"Photo by geminder\" title=\"Anthony Bourdain Meets The Tattooed Man\" width=\"500\" height=\"375\" class=\"size-full wp-image-4144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">Photo by geminder\u003c/a>\u003c/p>\n\u003cp>Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \u003c/p>\n\u003cp>His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">No Reservations\u003c/a>\" often details some of the bizarre foods he ingests when traveling abroad, which he explains in terms of social propriety: often he is the guest of local families, who often have very little material wealth, but who generously put forth some of their most cherished cuisine. If they were to offer their honored guest the platter of poached puppy dog heads that would normally feed the family for the whole month, then it would be unconscionably rude to refuse the gift on the grounds of pickiness, squeamishness, or heaven forbid, vegetarianism. He professes a more rabidly inclusive form of gastronomic diplomacy.\u003c/p>\n\u003cp>While taking audience questions, he called on one fellow who had been interjecting various yells throughout the talk -- \"F--- EMERIL!\", for example -- addressing him as \"you, the angry, belligerent dude in the hat.\" The Mr. Belligerent said something about a tattoo, and Bourdain invited him onto stage to provide proof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \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/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\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/field500.jpg\" alt=\"field\" title=\"field\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3737\">\u003c/p>\n\u003cp>How do you grow a farmer? You start with dirt and seeds and water, of course. But just like good vegetables also need mulch and worms and pollinators and beneficial bugs to chase off the pests, a farmer learns not just through her own experience but through the hard-won experiences of other farmers, a whole long bloodline of observation through years of harvests and springtimes, of rain slicing down into mud and hot sun swelling the tomatoes sweet, of aphids clumping up inside the broccoli and leaf miners boring wiggle tracks across the chard. \u003c/p>\n\u003cp>That's great if you come from a heritage of family farmers. But what if the closest you have to a back forty is a pot of basil on steps? Or what if your family's farm is corn and soybeans, and you want to grow organic lettuce? If you're young and hardy, you can rent yourself out as an unpaid intern or \u003ca href=\"http://www.wwoof.org\">WOOF\u003c/a>er, and hope you get to do more than just water and weed. \u003c/p>\n\u003cp>Or you can dig into a hands-on, intensive program like the one at the \u003ca href=\"http://casfs.ucsc.edu\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UC Santa Cruz. For a six-month growing season, you'll live, learn, eat, sleep, and farm on a beautiful 30-acre spread of organic educational farmland.\u003c/p>\n\u003cp>Graduates of this program, which has been running for over 40 years, are the farmers feeding you now. They're the ones building school gardens and working on food justice and sustainability issues all around California and beyond. For a program that graduates just 35 to 40 farmers a year, its impact on the organic movement has been both broad and deep. As a graduate myself, I've met countless farmers and food people over the past couple of years, only to find out that they, too, are former \"farmies.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Cocktail Week: May 11-18",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\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/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\u003c/p>\n\n",
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"excerpt": "Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\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/24/2009/04/alembic-garden500.jpg\" alt=\"alembic garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-2949\">\u003c/p>\n\u003cp>On Tuesday, April 7 at 6pm, the Red Vic movie house hosts a benefit for \u003ca href=\"http://www.pieranch.org\">Pie Ranch\u003c/a>, the farm and urban youth education center that also runs the popular Mission Pie. On the bill is a showing of the documentary \u003ca href=\"http://www.kingcorn.net\">King Corn\u003c/a> the story of two hapless city guys who enter the world of Midwestern commodity farmers by leasing and growing a single acre of Iowa corn. King Corn will be followed by a 12-minute video exploring Pie Ranch and the farm-to-school education programs that it's established with students from San Francisco's Mission High.\u003c/p>\n\u003cp>Popcorn grown at Pie Ranch will be available, of course, along with local brews from Magnolia Brewery and wine from Sutton Cellars. Beer in hand, you'll also be able to tour the newly planted kitchen garden of \u003ca href=\"http://www.alembicbar.com\">The Alembic\u003c/a> next door. Snacks will come from The Alembic, including some using herbs and vegetables harvested right behind the restaurant.\u003c/p>\n\u003cp>Eight years ago, the Red Vic's staff took their smoke breaks in a weedy backyard growing nothing but clumps of wild fennel. Then theater volunteer Lee Pickett, looking for a space to garden, started trucking in better soil and digging in plants. Now, sneaky patches of mint push up around flowering perennials, bees hum from flower to flower, and a heavily laden lemon tree seems to call out for a hammock and a tall glass of iced tea. \u003c/p>\n\u003cp>The most recent addition to this secret garden is a collection of some two dozen donated wine barrels filled to their brims with organic soil and compost. Planted in February, the barrels are already nourishing a collection of robust edibles: red radishes shouldering out of the dirt, peppery arugula, spring onions, thumbelina carrots, tarragon, sorrel, oregano, sage, and more, all cared for by Pie Ranch intern (and Mission High student) Francisco Figueroa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While production levels are limited by the amount of space and sunlight available, Alembic chef Jordan Grosser is already smitten by the harvest growing right outside his door. \"I come out here every day,\" to check out the progress of the plants, he admits, adding that later in the summer he hopes to do a special dinner featuring their garden produce in every course. \u003c/p>\n\u003cp>Bar manager (and cocktail alchemist) Daniel Hyatt agrees. Already, Hyatt is infusing honey with the garden's lavender for the gin-based Bee's Knees, and livening up the gin, lime, and celery juice of the Southern Exposure with lots of freshly snipped mint. Says Hyatt, \"The accessibility is what makes it great, to be able to come out and find some inspiration growing in a wine barrel.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/60481\">Tickets\u003c/a> for the benefit are $20-$100.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/alembic-garden500a.jpg\" alt=\"alembic garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-2950\">\u003c/p>\n\n",
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"excerpt": "On Tuesday, April 7 at 6pm, the Red Vic movie house hosts a benefit for \u003ca href=\"http://www.pieranch.org\">Pie Ranch\u003c/a>, the farm and urban youth education center that also runs the popular Mission Pie. On the bill is a showing of the documentary \u003ca href=\"http://www.kingcorn.net\">King Corn\u003c/a> the story of two hapless city guys who enter the world of Midwestern commodity farmers by leasing and growing a single acre of Iowa corn. King Corn will be followed by a 12-minute video exploring Pie Ranch and the farm-to-school education programs that it's established with students from San Francisco's Mission High.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While production levels are limited by the amount of space and sunlight available, Alembic chef Jordan Grosser is already smitten by the harvest growing right outside his door. \"I come out here every day,\" to check out the progress of the plants, he admits, adding that later in the summer he hopes to do a special dinner featuring their garden produce in every course. \u003c/p>\n\u003cp>Bar manager (and cocktail alchemist) Daniel Hyatt agrees. Already, Hyatt is infusing honey with the garden's lavender for the gin-based Bee's Knees, and livening up the gin, lime, and celery juice of the Southern Exposure with lots of freshly snipped mint. Says Hyatt, \"The accessibility is what makes it great, to be able to come out and find some inspiration growing in a wine barrel.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/60481\">Tickets\u003c/a> for the benefit are $20-$100.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/alembic-garden500a.jpg\" alt=\"alembic garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-2950\">\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/24/2009/03/bernal-eats.jpg\" alt=\"bernal eats\" width=\"400\" height=\"356\" class=\"alignnone size-full wp-image-2462\">\u003c/p>\n\u003cp>Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \u003c/p>\n\u003cp>Can't make it? Besides Red Hill, you can find the book at Christopher's in Potrero Hill, Alexander's in downtown San Francisco, and the Friends of the Library bookshop in Fort Mason Center. Besides being a fun, tasty, and down-to-earth resource, the book is also a \u003ca href=\"http://bernalheightsbranchlibrary.blogspot.com/2008_12_01_archive.html\">fundraiser\u003c/a> for the Bernal Heights Library. Every $15 book sold raises money for the library's much-needed renovations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beth-zonderman.jpg\" alt=\"beth zonderman\" width=\"300\" height=\"420\" class=\"alignnone size-full wp-image-2464\">\u003cbr>\n\u003cem>Beth Zonderman\u003c/em>\u003c/p>\n\u003cp>The book is the brainchild of local mom (and graphic designer) Beth Zonderman. Online parenting communities (of which Bernal, aka Maternal, Heights, has many) were obsessed with the mechanics of getting dinner on the table every day. Why not take all the info being shared, and turn it into a community cookbook? Teaming up with pal Judy Shei, another local working mom, they put the call out. \"We bugged all our friends,\" laughs Shei, who went around with a notepad taking down recipes from neighbors, local merchants and restaurant owners. \"I got the chicken adobo recipe from my neighbor, a Phillipino grandmother,\" Shei says. The two also peppered online communities and neighborhood bulletin boards with calls for submissions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/judy-shei.jpg\" alt=\"judy shei\" width=\"300\" height=\"506\" class=\"alignnone size-full wp-image-2463\">\u003cbr>\n\u003cem>Judy Shei\u003c/em>\u003c/p>\n\u003cp>Starting in August, they had a manuscript ready for printing by August. It's an updated, big-city cousin to all those spiral-bound church cookbooks, with recipes, encouraging essays, and lots of pictures of happy, messy toddlers cooking and eating. And while there are a few company-worthy dishes like miso-glazed black cod with soba and braised carrots, (surprisingly easy looking), mostly it's all quick and easy and tasty-looking, without relying on processed foods or doctored-up supermarket takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And even if you (or your kids) are still stuck on Annie's Cheddar Bunnies and mashed bananas, just remember: No matter how clueless you are in the kitchen, as contributor Michele Bigley writes, \"Being a bad cook doesn't mean you're a bad mom.\"\u003c/p>\n\n",
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"excerpt": "Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bernal-eats.jpg\" alt=\"bernal eats\" width=\"400\" height=\"356\" class=\"alignnone size-full wp-image-2462\">\u003c/p>\n\u003cp>Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \u003c/p>\n\u003cp>Can't make it? Besides Red Hill, you can find the book at Christopher's in Potrero Hill, Alexander's in downtown San Francisco, and the Friends of the Library bookshop in Fort Mason Center. Besides being a fun, tasty, and down-to-earth resource, the book is also a \u003ca href=\"http://bernalheightsbranchlibrary.blogspot.com/2008_12_01_archive.html\">fundraiser\u003c/a> for the Bernal Heights Library. Every $15 book sold raises money for the library's much-needed renovations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beth-zonderman.jpg\" alt=\"beth zonderman\" width=\"300\" height=\"420\" class=\"alignnone size-full wp-image-2464\">\u003cbr>\n\u003cem>Beth Zonderman\u003c/em>\u003c/p>\n\u003cp>The book is the brainchild of local mom (and graphic designer) Beth Zonderman. Online parenting communities (of which Bernal, aka Maternal, Heights, has many) were obsessed with the mechanics of getting dinner on the table every day. Why not take all the info being shared, and turn it into a community cookbook? Teaming up with pal Judy Shei, another local working mom, they put the call out. \"We bugged all our friends,\" laughs Shei, who went around with a notepad taking down recipes from neighbors, local merchants and restaurant owners. \"I got the chicken adobo recipe from my neighbor, a Phillipino grandmother,\" Shei says. The two also peppered online communities and neighborhood bulletin boards with calls for submissions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Grilled Cheese Invitational: Bread. Butter. Cheese. Victory!",
"title": "Grilled Cheese Invitational: Bread. Butter. Cheese. Victory!",
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"content": "\u003cp>\u003ciframe src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157614309758406&text=\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. \u003c/p>\n\u003cp>Half-Naked Juggling Guy in Boxer Briefs was present with an African drum on his back. As was Chick in a Hot Dog Suit accompanied by Boy in a Banana Suit. All in all, just another day in the Mission.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/hot-dog-banana1.jpg\" alt=\"Hot Dog Banana\">\u003cbr>\n\u003cem>Hot Dog and Certified Organic Banana (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>Really, days like this make me love San Francisco for what it is: the most eclectic bunch of people in one city, all bonded by a shared appreciation for some tasty eats, a little entertainment, and a patch of grass to sit on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crowd-goes-crazy1.jpg\" alt=\"The crowd goes crazy\">\u003cbr>\n\u003cem>The Crowd Goes Crazy for Cheese (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>The crowd at the Grilled Cheese Invitational was pumped up and full of exuberant cheering. The air was electric... and full of the intoxicating scent of sizzling butter and bread. The promise of melty cheese for the masses created a kind of aphrodisiacal nirvana that settled over our little corner of Dolores Park.\u003c/p>\n\u003cp>According to the official \"Grilled Cheese Invitational Rules & Regulations\" there were three categories of competition:\u003cbr>\n1)\t\u003cstrong>The Missionary Position:\u003c/strong> Standard bread, standard butter and standard cheese. No additional ingredients or flavorings allowed.\u003cbr>\n2)\t\u003cstrong>The Kama Sutra:\u003c/strong> Any kind of bread, any kind of butter, and any kind of cheese (or blend of cheeses) plus additional ingredients.\u003cbr>\n3)\t\u003cstrong>The Honey Pot:\u003c/strong> Any kind of bread, any kind of butter, any kind of cheese (or blend of cheeses), and any additional ingredients, but a sandwich that is sweet in flavor, or would best be served as dessert.\u003c/p>\n\u003cp>I was impressed with the creative license many contestants took with the \"any kind of butter\" option. I saw duck fat being used, pools of bacon grease and butter comingling in unhealthy heart happiness, and my favorite of the day -- coconut oil.\u003cbr>\nThe Honey Pot category produced some entries that just boggled my concept of the grilled cheese. Take this for example. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mushroom-banana1.jpg\" alt=\"Mushroom Banana\">\u003cbr>\n\u003cem>Mushroom-Banana Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Nifer, a volunteer ballot-collector decked out in her finest grilled cheese bonnet, models a \u003cstrong>Mushroom-Banana Grilled Cheese\u003c/strong> topped with whipped cream. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nifer1.jpg\" alt=\"Nifer\">\u003cbr>\n\u003cem>Nifer\u003c/em>\u003c/p>\n\u003cp>She took a bite and declared, \"It's weird... but I kinda like it.\" \u003c/p>\n\u003cp>Err... I'll trust you on that, Nifer. Mushrooms and whipped cream may be just a little too risqué for my taste. I'll save room for seasoned vets Laura Wiles and Katherine Scherbel's \u003cstrong>Baklava Grilled Cheese\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/laura-honey-pot1.jpg\" alt=\"Laura Honey Pot\">\u003cbr>\n\u003cem>Laura and her Honey Pot Entry\u003c/em>\u003c/p>\n\u003cp>Laura and Katherine took The Honey Pot category at last year's Oakland Regional Grilled Cheese Invitational and I could see why. They cook for the people. Katherine divulged that their strategy was to create something that possessed a familiar flavor people could identify with. The result was a round honey bun, fried in fragrant coconut oil, and filled with a nutty mixture of pistachio, orange zest, and cinnamon, ricotta and mozzarella cheese, and drizzled with chocolate sauce. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baklava-grilled-cheese1.jpg\" alt=\"baklava grilled cheese\">\u003cbr>\n\u003cem>Baklava Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Big thanks to the organizers of the Grilled Cheese Invitational. They may have made the world (or at least San Francisco) a better, happier, more fulfilled place with this cook-off. It's hard to not love life after spending your Saturday afternoon with over 500 of your fellow neighbors, paying homage to the almighty Grilled Cheese Sammich. The best sammich there ever was. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-euphoria1.jpg\" alt=\"Grilled Cheese Euphoria\">\u003cbr>\n\u003cem>Grilled Cheese Euphoria (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-wins-at-life1.jpg\" alt=\"Grilled Cheese Wins at Life\">\u003cbr>\n\u003cem>Grilled Cheese wins at life (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\n",
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"excerpt": "The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157614309758406&text=\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>The \u003ca href=\"http://grilledcheeseinvitational.com/\">2nd Annual NorCal Regional Grilled Cheese Invitational \u003c/a>was held this past Saturday at Dolores Park. \u003c/p>\n\u003cp>Half-Naked Juggling Guy in Boxer Briefs was present with an African drum on his back. As was Chick in a Hot Dog Suit accompanied by Boy in a Banana Suit. All in all, just another day in the Mission.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/hot-dog-banana1.jpg\" alt=\"Hot Dog Banana\">\u003cbr>\n\u003cem>Hot Dog and Certified Organic Banana (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>Really, days like this make me love San Francisco for what it is: the most eclectic bunch of people in one city, all bonded by a shared appreciation for some tasty eats, a little entertainment, and a patch of grass to sit on.\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/24/2009/02/crowd-goes-crazy1.jpg\" alt=\"The crowd goes crazy\">\u003cbr>\n\u003cem>The Crowd Goes Crazy for Cheese (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>The crowd at the Grilled Cheese Invitational was pumped up and full of exuberant cheering. The air was electric... and full of the intoxicating scent of sizzling butter and bread. The promise of melty cheese for the masses created a kind of aphrodisiacal nirvana that settled over our little corner of Dolores Park.\u003c/p>\n\u003cp>According to the official \"Grilled Cheese Invitational Rules & Regulations\" there were three categories of competition:\u003cbr>\n1)\t\u003cstrong>The Missionary Position:\u003c/strong> Standard bread, standard butter and standard cheese. No additional ingredients or flavorings allowed.\u003cbr>\n2)\t\u003cstrong>The Kama Sutra:\u003c/strong> Any kind of bread, any kind of butter, and any kind of cheese (or blend of cheeses) plus additional ingredients.\u003cbr>\n3)\t\u003cstrong>The Honey Pot:\u003c/strong> Any kind of bread, any kind of butter, any kind of cheese (or blend of cheeses), and any additional ingredients, but a sandwich that is sweet in flavor, or would best be served as dessert.\u003c/p>\n\u003cp>I was impressed with the creative license many contestants took with the \"any kind of butter\" option. I saw duck fat being used, pools of bacon grease and butter comingling in unhealthy heart happiness, and my favorite of the day -- coconut oil.\u003cbr>\nThe Honey Pot category produced some entries that just boggled my concept of the grilled cheese. Take this for example. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mushroom-banana1.jpg\" alt=\"Mushroom Banana\">\u003cbr>\n\u003cem>Mushroom-Banana Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Nifer, a volunteer ballot-collector decked out in her finest grilled cheese bonnet, models a \u003cstrong>Mushroom-Banana Grilled Cheese\u003c/strong> topped with whipped cream. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nifer1.jpg\" alt=\"Nifer\">\u003cbr>\n\u003cem>Nifer\u003c/em>\u003c/p>\n\u003cp>She took a bite and declared, \"It's weird... but I kinda like it.\" \u003c/p>\n\u003cp>Err... I'll trust you on that, Nifer. Mushrooms and whipped cream may be just a little too risqué for my taste. I'll save room for seasoned vets Laura Wiles and Katherine Scherbel's \u003cstrong>Baklava Grilled Cheese\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/laura-honey-pot1.jpg\" alt=\"Laura Honey Pot\">\u003cbr>\n\u003cem>Laura and her Honey Pot Entry\u003c/em>\u003c/p>\n\u003cp>Laura and Katherine took The Honey Pot category at last year's Oakland Regional Grilled Cheese Invitational and I could see why. They cook for the people. Katherine divulged that their strategy was to create something that possessed a familiar flavor people could identify with. The result was a round honey bun, fried in fragrant coconut oil, and filled with a nutty mixture of pistachio, orange zest, and cinnamon, ricotta and mozzarella cheese, and drizzled with chocolate sauce. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baklava-grilled-cheese1.jpg\" alt=\"baklava grilled cheese\">\u003cbr>\n\u003cem>Baklava Grilled Cheese\u003c/em>\u003c/p>\n\u003cp>Big thanks to the organizers of the Grilled Cheese Invitational. They may have made the world (or at least San Francisco) a better, happier, more fulfilled place with this cook-off. It's hard to not love life after spending your Saturday afternoon with over 500 of your fellow neighbors, paying homage to the almighty Grilled Cheese Sammich. The best sammich there ever was. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-euphoria1.jpg\" alt=\"Grilled Cheese Euphoria\">\u003cbr>\n\u003cem>Grilled Cheese Euphoria (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/grilled-cheese-wins-at-life1.jpg\" alt=\"Grilled Cheese Wins at Life\">\u003cbr>\n\u003cem>Grilled Cheese wins at life (Photo Credit: Kai Yu)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brick Oven Lovin' Again Benefit: Headlands Center for the Arts",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/eduardo-morrell1.jpg\" alt=\"eduardo morrell\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-1975\">\u003cbr>\n\u003cem>Eduardo Morrell \u003c/em>\u003c/p>\n\u003cp>It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a> is hosting \u003cstrong>Brick Oven Lovin' Again\u003c/strong>, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \u003c/p>\n\u003cp>The benefit is the brainchild of Eduardo Morrell of \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/Home.html\">Morrell Breads\u003c/a>, who bakes all his naturally leavened hearth breads in the center's oven. For the last 8 years, Morrell has been baking breads for both the center and the Berkeley Farmers' Market, using the oven created by master oven-builder \u003ca href=\"http://www.ovencrafters.net/\">Alan Scott\u003c/a>. While a separate memorial is planned for March, the benefit will also honor the life's work of Scott, who \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html?ref=todayspaper\">passed away\u003c/a> in his native Australia on Jan. 26, 2009, at the age of 72. It will be a locavore's delight, with a focus on the produce & meats donated by Morrell’s fellow Berkeley market vendors, including Happy Boy Farms, Pomo Tierra Orchards, Happy Girl, Highland Hills Meats, Full Belly Farm, Riverdog Farm, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morellpizza2a.jpg\" alt=\"morell making pizza\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>Served family-style in the arts center's dining room will be caramelized-onion and margherita pizzas, grass-fed beef stew, wheat-berry pilaf (made from Full Belly wheat), squash and citrus salad, sauteed kale and miso, green salad with goat cheese and apples, breads, pickles, spreads, and more, followed by apple crisp and chocolate ganache tart. In the kitchen will be alums from both \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a> and the Headlands kitchen, including Morrell, Vince Peterson, Stephanie Hibbert and Ari Derfel. Playing jazz after dinner will be John Ingle (sax), Lisa Mezzacappa (bass), and Kjell Nordeson (drums).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morrellpizza1a.jpg\" alt=\"morrell making pizza\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-1976\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>But what's so special about this oven? Built 17 years ago, the oven was part of Scott's first generation of quality ovens. It worked, but it wasn't perfect, something Scott freely admitted as he became the Bay Area's foremost authority on hand-built, wood-burning brick ovens. So, last year, under Morrell's supervision, the oven got a full revamp, preserving the decorative elements created by Scott along with the concrete foundation but installing all new insulation and firebrick. Scott's own apprentice, Quill Chase did the work. Now, says Morrell, it's much more efficient, using less wood, heating evenly, and holding temperature throughout hours of baking. It's an oven that honors Scott's work as it continues to feed another generation of artists and Bay Area bread lovers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, 944 Fort Barry, Sausalito, CA 94965. Saturday, February 21st. Dinner at 6:30pm, music at 8:30pm. A donation of $50/per person is requested for dinner and concert (children 7-13 $10 each; under 7 free); $15 donation for concert only. [ \u003ca href=\"http://www.google.com/maps?f=q&hl=en&geocode=&q=Headlands+Center+for+the+Arts,+Sausalito,+CA&mrt=yp&ie=UTF8&cid=37829658,-122522909,10115228278044910370&source=embed&ll=37.85195,-122.514553&spn=0.115619,0.147972&z=13&iwloc=A\">Map\u003c/a> ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Attendees are asked to \u003ca href=\"http://www.pingg.com/rsvp/7ix3evgi3w6jkzzh6\">RSVP online for the dinner\u003c/a>. For directions and additional information, go to \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts.\u003c/a> \u003c/p>\n\n",
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"excerpt": "It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The Headlands Center for the Arts is hosting Brick Oven Lovin' Again, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/eduardo-morrell1.jpg\" alt=\"eduardo morrell\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-1975\">\u003cbr>\n\u003cem>Eduardo Morrell \u003c/em>\u003c/p>\n\u003cp>It's muddy, it's rainy, it's cold...so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a> is hosting \u003cstrong>Brick Oven Lovin' Again\u003c/strong>, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center's massive wood-burning brick oven. \u003c/p>\n\u003cp>The benefit is the brainchild of Eduardo Morrell of \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/Home.html\">Morrell Breads\u003c/a>, who bakes all his naturally leavened hearth breads in the center's oven. For the last 8 years, Morrell has been baking breads for both the center and the Berkeley Farmers' Market, using the oven created by master oven-builder \u003ca href=\"http://www.ovencrafters.net/\">Alan Scott\u003c/a>. While a separate memorial is planned for March, the benefit will also honor the life's work of Scott, who \u003ca href=\"http://www.nytimes.com/2009/02/06/dining/06scott.html?ref=todayspaper\">passed away\u003c/a> in his native Australia on Jan. 26, 2009, at the age of 72. It will be a locavore's delight, with a focus on the produce & meats donated by Morrell’s fellow Berkeley market vendors, including Happy Boy Farms, Pomo Tierra Orchards, Happy Girl, Highland Hills Meats, Full Belly Farm, Riverdog Farm, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/morellpizza2a.jpg\" alt=\"morell making pizza\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>Served family-style in the arts center's dining room will be caramelized-onion and margherita pizzas, grass-fed beef stew, wheat-berry pilaf (made from Full Belly wheat), squash and citrus salad, sauteed kale and miso, green salad with goat cheese and apples, breads, pickles, spreads, and more, followed by apple crisp and chocolate ganache tart. In the kitchen will be alums from both \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a> and the Headlands kitchen, including Morrell, Vince Peterson, Stephanie Hibbert and Ari Derfel. Playing jazz after dinner will be John Ingle (sax), Lisa Mezzacappa (bass), and Kjell Nordeson (drums).\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/24/2009/02/morrellpizza1a.jpg\" alt=\"morrell making pizza\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-1976\">\u003cbr>\n\u003cem>Photo by Christina Z. Libertini\u003c/em>\u003c/p>\n\u003cp>But what's so special about this oven? Built 17 years ago, the oven was part of Scott's first generation of quality ovens. It worked, but it wasn't perfect, something Scott freely admitted as he became the Bay Area's foremost authority on hand-built, wood-burning brick ovens. So, last year, under Morrell's supervision, the oven got a full revamp, preserving the decorative elements created by Scott along with the concrete foundation but installing all new insulation and firebrick. Scott's own apprentice, Quill Chase did the work. Now, says Morrell, it's much more efficient, using less wood, heating evenly, and holding temperature throughout hours of baking. It's an oven that honors Scott's work as it continues to feed another generation of artists and Bay Area bread lovers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, 944 Fort Barry, Sausalito, CA 94965. Saturday, February 21st. Dinner at 6:30pm, music at 8:30pm. A donation of $50/per person is requested for dinner and concert (children 7-13 $10 each; under 7 free); $15 donation for concert only. [ \u003ca href=\"http://www.google.com/maps?f=q&hl=en&geocode=&q=Headlands+Center+for+the+Arts,+Sausalito,+CA&mrt=yp&ie=UTF8&cid=37829658,-122522909,10115228278044910370&source=embed&ll=37.85195,-122.514553&spn=0.115619,0.147972&z=13&iwloc=A\">Map\u003c/a> ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Attendees are asked to \u003ca href=\"http://www.pingg.com/rsvp/7ix3evgi3w6jkzzh6\">RSVP online for the dinner\u003c/a>. For directions and additional information, go to \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts.\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Zin Excess",
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"content": "\u003cp>Zinfandel wines leave their mark on you. As I strolled out of Fort Mason's Hearst Pavilion Saturday earlier this month, I looked down and noticed my fingers were stained purple. I had tasted more than 30 wines over the course of two hours at the 18th annual Grand Zinfandel Tasting thrown by \u003ca href=\"http://www.zinfandel.org/default.asp?n1=9&n2=209\">ZAP\u003c/a>, Zinfandel Advocates and Producers. The next day, my index finger still bore the mark of Zinfandel. People love this grape because it possesses that kind of indelible power, joyfully married to flavors of raspberry, chocolate, and spice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap1.jpg\" alt=\"Lining up for the Saturday tasting at ZAP\">\u003cbr>\n\u003cem>Lining up for the Saturday tasting\u003c/em>\u003c/p>\n\u003cp>The ZAP Festival is never glamorous. This year, more than 250 Zin makers from up and down the state converged inside two warehouse-like pavilions at Fort Mason. Then hundreds of Zinfandel geeks flocked in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap2.jpg\" alt=\"Beth Colagrassi and Anna Christensen\">\u003cbr>\n\u003cem>Beth Colagrassi and Anna Christensen show off their new glass holding technique.\u003c/em>\u003c/p>\n\u003cp>They flitted noisily from table to table, tasting and spitting 500 or so Zinfandels, sustained only by small baguettes and cheese stations. The event spanned four days, and wavered between glorious bounty and exhausting excess. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The same is true of the wines. Zinfandel is notorious for uneven ripening, and winemakers often delay picking to avoid green, underripe flavors in their wines. That technique maximizes bold flavors and sugar at harvest, which can then result in wine with overpowering alcoholic heat. The wines at this tasting ranged from lows of 14.1% to more than 16% alcohol, and I picked up unpleasant aromas of rubbing alcohol and acetone (nail polish remover) in a number of wines.\u003c/p>\n\u003cp>Still there were many more successes than failures. Over two days, I tasted more than 60 wines. I've edited down my notes here, sparing you the dullards, and highlighting the great, the ghastly, and a few good values. \u003c/p>\n\u003cp>The stars included \u003ca href=\"http://www.carolshelton.com/\">Carol Shelton Wines\u003c/a>, \u003ca href=\"http://www.ottimino.com/\">Ottimino\u003c/a>, and \u003ca href=\"http://www.ridgewine.com/\">Ridge Vineyards\u003c/a>.\u003c/p>\n\u003cp>Shelton herself showed off a quartet of extraordinary wines, sourced from all over the state. She is a short woman, in glasses, with a gentle smile. That lovely manner, however, belies her skill at controlling this unruly grape. Shelton is the mistress, even the benevolent dominatrix of Zin. She reduces the alcohol level in her wines (using a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2002/11/06/FD146650.DTL&hw=alcoholics&sn=001&sc=1000\">spinning cone\u003c/a>) to achieve a \"sweet spot.\" That way, Shelton can pick at high ripeness, but avoid alcoholic heat. Her wines defy the purists who disdain manipulation in the winery. All showed personality and terroir (regional character).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap3.jpg\" alt=\"Carol Shelton\">\u003cbr>\n\u003cem>Carol Shelton: Unrepentant Zinner.\u003c/em>\u003c/p>\n\u003cp>Not one of Shelton's wines disappointed. The 2005 Wild Thing, from Cox Vineyard in Mendocino County, is big and juicy ($28). It seems a wine to drink now, to soften the recession. \u003c/p>\n\u003cp>The 2005 Maple Vineyard from \u003ca href=\"http://en.wikipedia.org/wiki/Dry_Creek_Valley_AVA\">Dry Creek Valley\u003c/a> is even better. Solid tannins underlie chocolate, spice, and raspberry flavors. This will get much better with age. It is worth its retail price of $33. Drink this one when the Dow Jones hits 10,000. \u003c/p>\n\u003cp>Shelton's 2006 Monga Zin, Lopez Vineyard from \u003ca href=\"http://wine.appellationamerica.com/wine-region/Cucamonga-Valley.html\">Cucamonga Valley\u003c/a>, east of Los Angeles, is deeply tannic, with flavors of toffee and spice box. She says the 81 year old vines there are \"starved for water,\" dry-farmed, barely one foot tall, and producing a few handfuls of grapes per vine. I think it's a deal at $21. Hold it until the Dow hits 11,000. \u003c/p>\n\u003cp>I had never tasted wines from Ottimino in Occidental, and they were a revelation.\u003cbr>\nWinemaker \u003ca href=\"http://www.ottimino.com/winemaker.php\">William Knuttel\u003c/a> (also executive winemaker at Dry Creek Vineyards) manages to extract effusive flavor without excessive heat from dry-farmed vineyards in the cool \u003ca href=\"http://www.rrvw.org/\">Russian River Valley\u003c/a>. \u003c/p>\n\u003cp>My favorite Ottimino was the 2005 Von Weidlich Vineyard. The wine is big and tannic, and needs time to perfect its chocolate, spice, and everything nice flavors ($37). The 2005 Ottimino Rancho Bello Vineyard was dark as night and loaded aromas of black cherry ($29).\u003c/p>\n\u003cp>People crowded around Ottimino's table; they bowed down at the pouring station for Ridge. Winemaker and CEO Paul Draper has produced Zins worth idolizing at Ridge for decades-- well stuffed, but with impeccable balance. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap4.jpg\" alt=\"Eric Baugher\">\u003cbr>\n\u003cem>Eric Baugher: Zin coming out of his ears\u003c/em> \u003c/p>\n\u003cp>Eric Baugher, Ridge's vice president of winemaking, was pouring samples of the soon to be released 2007's. The Ponzo Vineyard from the Russian River Valley was just delicious: supple, and loaded with chocolate and black raspberry. You should drink the Ponzo while you wait for the Ridge Geyserville from Sonoma County to soften up. It smells and tastes like an encyclopedia definition of great Zinfandel, with milk chocolate, violets and blackberries backed by oak and vanilla. \u003c/p>\n\u003cp>Here are a few more highlights: Storybook Mountain Vineyards, Claudia Springs Winery, and Seghesio Family Vineyards all poured exceptional wines. The talented Paul Hobbs is consulting winemaker at Sonoma’s \u003ca href=\"http://www.valdezfamilywinery.com/content/index.html\">Valdez Family Winery\u003c/a>, and they offered tastes of three delicious if pricey wines. People crowded around to taste \u003ca href=\"http://www.turleywinecellars.com/\">Turley Wine Cellars' \u003c/a>2007 Hayne Vineyard from Napa Valley. I thought it was hot and overstuffed, but still amazing with its roasted coffee, tar, dark chocolate, and toffee notes. This wine will garner huge scores from wine writers, but it's not worth the $75 price tag.\u003c/p>\n\u003cp>The Hayne Vineyard was among the highest priced Zins at this event, thus illustrating one of the secrets of Zinfandel’s appeal. The best wines sell for about $35, and are much better values than top-of-the-line Cabernet and Pinot Noir. (For more on how the recession is hitting the wine industry, \u003ca href=\"http://www.kqed.org/epArchive/R901301730\">listen to my KQED Radio story reported from the Zinfandel Festival\u003c/a>.) \u003c/p>\n\u003cp>I tasted two wines that are real bargains. The 2006 Bonterra Vineyards Mendocino County is an organic delight, showing some green fruit character, but still chocolaty in the nose and juicy in the mouth. I've seen it on sale for as little as $12. I also love the 2005 Murphy-Goode Liar's Dice from Sonoma Valley. It lists for $21, but I’ve seen it in stores for as little as $14. \u003c/p>\n\u003cp>Oh, I nearly forgot the catastrophes. I tasted three wines that stank of \u003ca href=\"http://www.wineanorak.com/brettanomyces.htm\">Brettanomyces\u003c/a>, a common spoilage problem. I got a whiff of wet dog in my glass of 2006 Edmeades Perli Vineyard, Mendocino Ridge. The 2006 Frank Family Vineyards from the Napa Valley smelled of sweat socks and varnish. And in the 2007 Easton Wines Amador County, I smelled the mildewed corner of a shady yard. Approach these bottlings with caution. \u003c/p>\n\u003cp>I can’t finish this article without mentioning \u003ca href=\"https://www.rosenblumcellars.com/gateway.jsp;jsessionid=484B5442CCDFB00A07643C6ACCD7E961\">Rosenblum Cellars\u003c/a>, the popular and prolific urban winery in my home town of Alameda. Founder Kent Rosenblum championed big complex Zins a quarter century ago, when many serious wine drinkers still scorned the grape for its jug wine origins. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap51.jpg\" alt=\"Kent Rosenblum, Kathy Rosenblum, and staffer Jennifer Anderson\">\u003cbr>\n\u003cem>Kent Rosenblum, Kathy Rosenblum, and staffer Jennifer Anderson\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>These days most of his Zins (he makes 19) taste the same to me, because they're so hot and alcoholic. The international drinks-maker Diageo bought Rosenblum Cellars last year, but Rosenblum remains the consulting winemaker, and he was at the Festival with his wife Kathy, soaking in the adulation of his many fans. When I asked him about critics who disparage his over-the-top style, Rosenblum told me, \"Our fastest selling wines are the ones with the highest alcohol.\" He was pouring his 2006 Monte Rosso, a vineyard, high up in the Mayacamas Range between Sonoma and Napa. It was a delicious mouthful of blackberry jam and cedar, and as I tasted, I felt transported to the redwood groves and red soils of that site. What more could I ask for. \u003c/p>\n\n",
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"description": "Zinfandel wines leave their mark on you. As I strolled out of Fort Mason's Hearst Pavilion Saturday earlier this month, I looked down and noticed my fingers were stained purple. I had tasted more than 30 wines over the course of two hours at the 18th annual Grand Zinfandel Tasting thrown by ZAP, Zinfandel Advocates and Producers. The next day, my index finger still bore the mark of Zinfandel. People love this grape because it possesses that kind of indelible power, joyfully married to flavors of raspberry, chocolate, and spice.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Zinfandel wines leave their mark on you. As I strolled out of Fort Mason's Hearst Pavilion Saturday earlier this month, I looked down and noticed my fingers were stained purple. I had tasted more than 30 wines over the course of two hours at the 18th annual Grand Zinfandel Tasting thrown by \u003ca href=\"http://www.zinfandel.org/default.asp?n1=9&n2=209\">ZAP\u003c/a>, Zinfandel Advocates and Producers. The next day, my index finger still bore the mark of Zinfandel. People love this grape because it possesses that kind of indelible power, joyfully married to flavors of raspberry, chocolate, and spice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap1.jpg\" alt=\"Lining up for the Saturday tasting at ZAP\">\u003cbr>\n\u003cem>Lining up for the Saturday tasting\u003c/em>\u003c/p>\n\u003cp>The ZAP Festival is never glamorous. This year, more than 250 Zin makers from up and down the state converged inside two warehouse-like pavilions at Fort Mason. Then hundreds of Zinfandel geeks flocked in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap2.jpg\" alt=\"Beth Colagrassi and Anna Christensen\">\u003cbr>\n\u003cem>Beth Colagrassi and Anna Christensen show off their new glass holding technique.\u003c/em>\u003c/p>\n\u003cp>They flitted noisily from table to table, tasting and spitting 500 or so Zinfandels, sustained only by small baguettes and cheese stations. The event spanned four days, and wavered between glorious bounty and exhausting excess. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The same is true of the wines. Zinfandel is notorious for uneven ripening, and winemakers often delay picking to avoid green, underripe flavors in their wines. That technique maximizes bold flavors and sugar at harvest, which can then result in wine with overpowering alcoholic heat. The wines at this tasting ranged from lows of 14.1% to more than 16% alcohol, and I picked up unpleasant aromas of rubbing alcohol and acetone (nail polish remover) in a number of wines.\u003c/p>\n\u003cp>Still there were many more successes than failures. Over two days, I tasted more than 60 wines. I've edited down my notes here, sparing you the dullards, and highlighting the great, the ghastly, and a few good values. \u003c/p>\n\u003cp>The stars included \u003ca href=\"http://www.carolshelton.com/\">Carol Shelton Wines\u003c/a>, \u003ca href=\"http://www.ottimino.com/\">Ottimino\u003c/a>, and \u003ca href=\"http://www.ridgewine.com/\">Ridge Vineyards\u003c/a>.\u003c/p>\n\u003cp>Shelton herself showed off a quartet of extraordinary wines, sourced from all over the state. She is a short woman, in glasses, with a gentle smile. That lovely manner, however, belies her skill at controlling this unruly grape. Shelton is the mistress, even the benevolent dominatrix of Zin. She reduces the alcohol level in her wines (using a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2002/11/06/FD146650.DTL&hw=alcoholics&sn=001&sc=1000\">spinning cone\u003c/a>) to achieve a \"sweet spot.\" That way, Shelton can pick at high ripeness, but avoid alcoholic heat. Her wines defy the purists who disdain manipulation in the winery. All showed personality and terroir (regional character).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap3.jpg\" alt=\"Carol Shelton\">\u003cbr>\n\u003cem>Carol Shelton: Unrepentant Zinner.\u003c/em>\u003c/p>\n\u003cp>Not one of Shelton's wines disappointed. The 2005 Wild Thing, from Cox Vineyard in Mendocino County, is big and juicy ($28). It seems a wine to drink now, to soften the recession. \u003c/p>\n\u003cp>The 2005 Maple Vineyard from \u003ca href=\"http://en.wikipedia.org/wiki/Dry_Creek_Valley_AVA\">Dry Creek Valley\u003c/a> is even better. Solid tannins underlie chocolate, spice, and raspberry flavors. This will get much better with age. It is worth its retail price of $33. Drink this one when the Dow Jones hits 10,000. \u003c/p>\n\u003cp>Shelton's 2006 Monga Zin, Lopez Vineyard from \u003ca href=\"http://wine.appellationamerica.com/wine-region/Cucamonga-Valley.html\">Cucamonga Valley\u003c/a>, east of Los Angeles, is deeply tannic, with flavors of toffee and spice box. She says the 81 year old vines there are \"starved for water,\" dry-farmed, barely one foot tall, and producing a few handfuls of grapes per vine. I think it's a deal at $21. Hold it until the Dow hits 11,000. \u003c/p>\n\u003cp>I had never tasted wines from Ottimino in Occidental, and they were a revelation.\u003cbr>\nWinemaker \u003ca href=\"http://www.ottimino.com/winemaker.php\">William Knuttel\u003c/a> (also executive winemaker at Dry Creek Vineyards) manages to extract effusive flavor without excessive heat from dry-farmed vineyards in the cool \u003ca href=\"http://www.rrvw.org/\">Russian River Valley\u003c/a>. \u003c/p>\n\u003cp>My favorite Ottimino was the 2005 Von Weidlich Vineyard. The wine is big and tannic, and needs time to perfect its chocolate, spice, and everything nice flavors ($37). The 2005 Ottimino Rancho Bello Vineyard was dark as night and loaded aromas of black cherry ($29).\u003c/p>\n\u003cp>People crowded around Ottimino's table; they bowed down at the pouring station for Ridge. Winemaker and CEO Paul Draper has produced Zins worth idolizing at Ridge for decades-- well stuffed, but with impeccable balance. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap4.jpg\" alt=\"Eric Baugher\">\u003cbr>\n\u003cem>Eric Baugher: Zin coming out of his ears\u003c/em> \u003c/p>\n\u003cp>Eric Baugher, Ridge's vice president of winemaking, was pouring samples of the soon to be released 2007's. The Ponzo Vineyard from the Russian River Valley was just delicious: supple, and loaded with chocolate and black raspberry. You should drink the Ponzo while you wait for the Ridge Geyserville from Sonoma County to soften up. It smells and tastes like an encyclopedia definition of great Zinfandel, with milk chocolate, violets and blackberries backed by oak and vanilla. \u003c/p>\n\u003cp>Here are a few more highlights: Storybook Mountain Vineyards, Claudia Springs Winery, and Seghesio Family Vineyards all poured exceptional wines. The talented Paul Hobbs is consulting winemaker at Sonoma’s \u003ca href=\"http://www.valdezfamilywinery.com/content/index.html\">Valdez Family Winery\u003c/a>, and they offered tastes of three delicious if pricey wines. People crowded around to taste \u003ca href=\"http://www.turleywinecellars.com/\">Turley Wine Cellars' \u003c/a>2007 Hayne Vineyard from Napa Valley. I thought it was hot and overstuffed, but still amazing with its roasted coffee, tar, dark chocolate, and toffee notes. This wine will garner huge scores from wine writers, but it's not worth the $75 price tag.\u003c/p>\n\u003cp>The Hayne Vineyard was among the highest priced Zins at this event, thus illustrating one of the secrets of Zinfandel’s appeal. The best wines sell for about $35, and are much better values than top-of-the-line Cabernet and Pinot Noir. (For more on how the recession is hitting the wine industry, \u003ca href=\"http://www.kqed.org/epArchive/R901301730\">listen to my KQED Radio story reported from the Zinfandel Festival\u003c/a>.) \u003c/p>\n\u003cp>I tasted two wines that are real bargains. The 2006 Bonterra Vineyards Mendocino County is an organic delight, showing some green fruit character, but still chocolaty in the nose and juicy in the mouth. I've seen it on sale for as little as $12. I also love the 2005 Murphy-Goode Liar's Dice from Sonoma Valley. It lists for $21, but I’ve seen it in stores for as little as $14. \u003c/p>\n\u003cp>Oh, I nearly forgot the catastrophes. I tasted three wines that stank of \u003ca href=\"http://www.wineanorak.com/brettanomyces.htm\">Brettanomyces\u003c/a>, a common spoilage problem. I got a whiff of wet dog in my glass of 2006 Edmeades Perli Vineyard, Mendocino Ridge. The 2006 Frank Family Vineyards from the Napa Valley smelled of sweat socks and varnish. And in the 2007 Easton Wines Amador County, I smelled the mildewed corner of a shady yard. Approach these bottlings with caution. \u003c/p>\n\u003cp>I can’t finish this article without mentioning \u003ca href=\"https://www.rosenblumcellars.com/gateway.jsp;jsessionid=484B5442CCDFB00A07643C6ACCD7E961\">Rosenblum Cellars\u003c/a>, the popular and prolific urban winery in my home town of Alameda. Founder Kent Rosenblum championed big complex Zins a quarter century ago, when many serious wine drinkers still scorned the grape for its jug wine origins. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/zap51.jpg\" alt=\"Kent Rosenblum, Kathy Rosenblum, and staffer Jennifer Anderson\">\u003cbr>\n\u003cem>Kent Rosenblum, Kathy Rosenblum, and staffer Jennifer Anderson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days most of his Zins (he makes 19) taste the same to me, because they're so hot and alcoholic. The international drinks-maker Diageo bought Rosenblum Cellars last year, but Rosenblum remains the consulting winemaker, and he was at the Festival with his wife Kathy, soaking in the adulation of his many fans. When I asked him about critics who disparage his over-the-top style, Rosenblum told me, \"Our fastest selling wines are the ones with the highest alcohol.\" He was pouring his 2006 Monte Rosso, a vineyard, high up in the Mayacamas Range between Sonoma and Napa. It was a delicious mouthful of blackberry jam and cedar, and as I tasted, I felt transported to the redwood groves and red soils of that site. What more could I ask for. \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/24/2009/01/asilomar.jpg\" alt=\"Ecological Farming Conference at Asilomar\">\u003c/p>\n\u003cp>For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent \u003ca href=\"http://www.eco-farm.org/index.php/efc\">Ecological Farming Conference\u003c/a> at Asilomar and admit how much you love foie gras. It's especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-new-york\">Blue Hill\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill at Stone Barns\u003c/a> restaurants, and very vocal advocate of local, seasonal, and sustainable cooking. \u003c/p>\n\u003cp>Sitting in the main reception room, a few minutes before the afternoon plenary session was to begin, I overheard Barber catching up with a farmer colleague. It seemed he’d just found out that he was expected to lecture, not just answer questions, on the panel alongside Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> and Judy Wicks of Philadelphia’s \u003ca href=\"http://www.whitedog.com/\">White Dog Cafe\u003c/a>. \"I'm just going to tell the foie gras story,\" he said, sounding exhausted, and I thought, “Foie gras? At Eco-Farm? Does this man know where he is?” After all, this is a confab of organic farmers and food-justice activists. Sure, there’s a passion for deliciousness, but in general, the talk is kale, not champagne. \u003c/p>\n\u003cp>Onstage, Barber was unapologetic: for all his dirt-first politics, he’s a chef in love with flavor and texture, and to him, foie gras was the epitome: sweet, fatty, unctuous, able to make anything paired with it taste fantastic. \u003c/p>\n\u003cp>Why? Because it is, essentially, a small amount of liver flavoring a whole lot of fat. It gets that way due to \u003ci>gavage\u003c/i>, a controversial practice of force-feeding ducks and geese until their livers swell to several times their normal size. Chicago recently repealed a \u003ca href=\"http://newsblogs.chicagotribune.com/clout_st/2008/05/lobbying-on-foi.html\">two-year ban\u003c/a> on serving it in the city’s restaurants; Governor Schwarzenegger \u003ca href=\"http://www.hsus.org/farm/news/ournews/california_bans_foie_gras.html\">signed a bill\u003c/a> outlawing the making and selling of force-fed foie gras in California by 2012. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barber, however, had a mission. He followed his declaration with a detailed story of going to Spain to seek out Eduardo Sousa, a man who’d recently won France’s highest gastronomic award for foie gras. “When I arrived,” Barber related, “He was lying in the grass taking cell-phone pictures of his geese.” Sousa’s geese were pasture-raised, and his fences were only electrified on the outside against predators. Electrifying the inside would be insulting to the geese, Sousa insisted; they would feel themselves prisoners. Instead, as a third-generation goose steward, his job was to give his geese everything they needed to be happy (short of dying of old age), so they’d have no need to leave. \u003c/p>\n\u003cp>Sousa didn’t practice gavage; instead, he followed the geese’s natural inclination to stuff themselves before winter. Come fall, as the days shortened and the temperatures dropped, he increased the amount of food available to his geese. They gobbled, and then, fat and happy, they met their end. Living on an herb-rich pasture as well as grains, their meat was layered with flavor, pre-seasoned from the inside out. “Who was the chef,” Barber found himself asking as he ate with Sousa, “And who was the farmer?” \u003c/p>\n\u003cp>Back home in New York City, Barber did his research: Sousa’s method, he claimed, was the origin of foie gras. As Barber told it, Jewish communities in Egypt enjoyed foie gras as a natural by-product of winter-slaughtered geese. Upon tasting it, the pharoh demanded a year-round supply of the delicacy for the court, and so gavage was invented, to mimic the natural autumn voracity of the birds. \u003c/p>\n\u003cp>Earlier in the panel, restauranteur Judy Wicks had described her mission as “using good food to lure innocent customers into social activism.” Barber ended his talk by insisting, “The best decisions are almost always the most delicious.” Personally, I don’t eat foie gras, having no stomach for either the taste or the method. But for those who do, could pleasure reward compassion, making humanely-produced foie gras into a seasonal, winter-only delicacy offered by local poultry producers? It’s already a luxury item; why not make it a humane one, too? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dan Barber, making a similar case for humane foie gras at the Taste3 Conference in Napa.\u003cbr>\n\u003cobject width=\"445\" height=\"364\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gvrgD0mAFoU&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gvrgD0mAFoU&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\" type=\"application/x-shockwave-flash\" width=\"445\" height=\"364\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent \u003ca href=\"“http://www.eco-farm.org/index.php/efc”\">Ecological Farming Conference\u003c/a> at Asilomar and admit how much you love foie gras. It's especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed \u003ca href=\"”http://www.bluehillfarm.com/food/blue-hill-new-york”\">Blue Hill\u003c/a> and \u003ca href=\"“http://www.bluehillfarm.com/food/blue-hill-stone-barns”\">Blue Hill at Stone Barns\u003c/a> restaurants, and very vocal advocate of local, seasonal, and sustainable cooking. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/asilomar.jpg\" alt=\"Ecological Farming Conference at Asilomar\">\u003c/p>\n\u003cp>For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent \u003ca href=\"http://www.eco-farm.org/index.php/efc\">Ecological Farming Conference\u003c/a> at Asilomar and admit how much you love foie gras. It's especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-new-york\">Blue Hill\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill at Stone Barns\u003c/a> restaurants, and very vocal advocate of local, seasonal, and sustainable cooking. \u003c/p>\n\u003cp>Sitting in the main reception room, a few minutes before the afternoon plenary session was to begin, I overheard Barber catching up with a farmer colleague. It seemed he’d just found out that he was expected to lecture, not just answer questions, on the panel alongside Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> and Judy Wicks of Philadelphia’s \u003ca href=\"http://www.whitedog.com/\">White Dog Cafe\u003c/a>. \"I'm just going to tell the foie gras story,\" he said, sounding exhausted, and I thought, “Foie gras? At Eco-Farm? Does this man know where he is?” After all, this is a confab of organic farmers and food-justice activists. Sure, there’s a passion for deliciousness, but in general, the talk is kale, not champagne. \u003c/p>\n\u003cp>Onstage, Barber was unapologetic: for all his dirt-first politics, he’s a chef in love with flavor and texture, and to him, foie gras was the epitome: sweet, fatty, unctuous, able to make anything paired with it taste fantastic. \u003c/p>\n\u003cp>Why? Because it is, essentially, a small amount of liver flavoring a whole lot of fat. It gets that way due to \u003ci>gavage\u003c/i>, a controversial practice of force-feeding ducks and geese until their livers swell to several times their normal size. Chicago recently repealed a \u003ca href=\"http://newsblogs.chicagotribune.com/clout_st/2008/05/lobbying-on-foi.html\">two-year ban\u003c/a> on serving it in the city’s restaurants; Governor Schwarzenegger \u003ca href=\"http://www.hsus.org/farm/news/ournews/california_bans_foie_gras.html\">signed a bill\u003c/a> outlawing the making and selling of force-fed foie gras in California by 2012. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Event: Dungeness Crab Week",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/crabfest2.jpg\" alt=\"crabfest\">\u003c/p>\n\u003cp>Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \u003c/p>\n\u003cp>Dungeness Crab Week is the second of three seasonal city-wide food celebrations to promote San Francisco chefs and restaurants. As a part of the celebration, the \u003ca href=\"http://www.49ers.com/pressbox/news_detail.php?PRKey=5077\">7th annual Crab Cracking Contest\u003c/a> at Union Square benefiting the San Francisco 49ers Foundation will be held Saturday, February 28. Union Square chefs paired with San Francisco 49ers and local celebrities will compete in a crab cracking contest. Enjoy tastes of the created crab dishes, a beer and wine garden as well as music and other activities for the entire family. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Dungeness Crab Week\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When: \u003c/strong>February 19 - March 1, 2009\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> \u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Participating San Francisco restaurants\u003c/a> include 1300 Fillmore, Bix, Delfina, Ducca and Jardiniere.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Make \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&ref=4852&pid=340\">reservations\u003c/a>\u003c/p>\n\u003cp>Enjoy this fresh take on crab, from Mark Dommen, Chef/Partner from One Market Restaurant.\u003c/p>\n\u003cp>\u003cstrong>Dungeness Crab and Asian Pear Salad\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 Asian pears\u003cbr>\n10 large fresh mint leaves, plus more small leaves\u003cbr>\n1 green onion\u003cbr>\nAbout 1 1/2 tablespoons lemon olive oil\u003cbr>\n1 lemon, juiced\u003cbr>\nPinch cayenne chili power\u003cbr>\n1/2 pound Dungeness crab meat\u003cbr>\n8 large shelled sections Dungeness crab legs\u003cbr>\n2 French breakfast radishes\u003cbr>\n2 cups maché, rinsed and drained \u003cbr>\n4 tablespoons Straus organic yogurt\u003cbr>\n1 tablespoon basil oil or mild extra-virgin olive oil\u003cbr>\n \u003cbr>\n\u003cstrong>Preparation:\u003c/strong> \u003cbr>\n1. Peel pears, core, and julienne fruit on a Japanese mandolin with medium teeth blade. In a bowl, mix pears with 1 tablespoon each lemon olive oil and juice, cayenne, and sea salt to taste.\u003cbr>\n \u003cbr>\n2. Stack large mint leaves and cut into fine slivers. Finely dice green onion. Mix mint and onion with pears.\u003cbr>\n \u003cbr>\n3. In another bowl, gently mix crab meat with remaining lemon oil and lemon juice to taste.\u003cbr>\n \u003cbr>\n4. Rinse radishes; cut into a fine julienne and mix with a few drops lemon oil and lemon juice. \u003cbr>\n \u003cbr>\n5. Spoon 1 tablespoon yogurt onto center of 4 plates, streaking artistically. On each plate, set a ring mold in yogurt. Fill molds equally with pear salad; press to compact evenly. Top equally with crab meat; press to compact evenly. Carefully lift off molds.\u003cbr>\n \u003cbr>\n\u003cstrong>To serve:\u003c/strong>\u003cbr>\nTop each salad with 2 crab leg pieces, garnish with radishes, maché, and tiny mint leaves; drizzle with basil oil.\u003cbr>\n \u003cbr>\n\u003cstrong>Makes 4 portions\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/crabfest2.jpg\" alt=\"crabfest\">\u003c/p>\n\u003cp>Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \u003c/p>\n\u003cp>Dungeness Crab Week is the second of three seasonal city-wide food celebrations to promote San Francisco chefs and restaurants. As a part of the celebration, the \u003ca href=\"http://www.49ers.com/pressbox/news_detail.php?PRKey=5077\">7th annual Crab Cracking Contest\u003c/a> at Union Square benefiting the San Francisco 49ers Foundation will be held Saturday, February 28. Union Square chefs paired with San Francisco 49ers and local celebrities will compete in a crab cracking contest. Enjoy tastes of the created crab dishes, a beer and wine garden as well as music and other activities for the entire family. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Dungeness Crab Week\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When: \u003c/strong>February 19 - March 1, 2009\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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