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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/lacocina1.jpg\" alt=\"La Cocina\">\u003c/p>\n\u003cp>Food stirs up powerful emotions. It's not so much the \"what\" as it is the \"how\" that sometimes seems to be the problem. Accessibility, artisanal, affordability, authenticity, sustainability, these are some of the buzz words of the day and each one of them are loaded. One organization making an impact person by person and bite by bite, and seemingly free from any controversy, is \u003ca href=\"http://lacocinasf.org/%20\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>La Cocina is an \"incubator kitchen,\" but really, it's so much more. La Cocina serves low-income entrepreneurs launching, formalizing or expanding their food businesses by providing affordable commercial kitchen space and industry-specific assistance in order to bring their businesses quickly to a point of self-sufficiency. These businesses are often very impressive ones, making wonderful food by hand. Some of my personal favorites are the Mexican snacks or antojitos and agua frescas at El Huarache Loco that I find at the Alemany Farmer's Market, \u003ca href=\"http://www.clairesquares.com/%20\">Clairessquares\u003c/a> flapjacks that I devour every time I go to the Kabuki Sundance Theater and \u003ca href=\"http://www.cmbsweets.com/\">CMB Sweets\u003c/a> addictive apricot jam (I like it even better than some of the more well-known cult brands). I am also crazy about \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Los Pastores\u003c/a>, the Mexican restaurant that serves what has to be the best mole in town.\u003c/p>\n\u003cp>The organization also sponsors fund-raising classes open to the public. There have been cocktail classes, cooking classes and on September 24th there will be a class on on \u003ca href=\"http://www.brownpapertickets.com/event/31399\">The Magic of Mole Uncovered\u003c/a>, taught by the cook and owner of Los Pastores, Irma Calderon. On September 12th, you can get a first hand look and taste, at La Cocina. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://i508.photobucket.com/albums/s328/lacocina/LaCocinaMail.jpg\">A Taste of La Cocina\u003c/a> Taste, drink and shop at San Francisco's incubator kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> 2948 Folsom St, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 6 - 8 pm, September 12th, 2008\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> $5 entrance fee, pay at the door\u003c/p>\n\n",
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"excerpt": "Food stirs up powerful emotions. It's not so much the \"what\" as it is the \"how\" that sometimes seems to be the problem. Accessibility, artisanal, affordability, authenticity, sustainability, these are some of the buzz words of the day and each one of them are loaded. One organization making an impact person by person and bite by bite, and seemingly free from any controversy, is \u003ca href=\"http://lacocinasf.org/ \">La Cocina\u003c/a>. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/lacocina1.jpg\" alt=\"La Cocina\">\u003c/p>\n\u003cp>Food stirs up powerful emotions. It's not so much the \"what\" as it is the \"how\" that sometimes seems to be the problem. Accessibility, artisanal, affordability, authenticity, sustainability, these are some of the buzz words of the day and each one of them are loaded. One organization making an impact person by person and bite by bite, and seemingly free from any controversy, is \u003ca href=\"http://lacocinasf.org/%20\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>La Cocina is an \"incubator kitchen,\" but really, it's so much more. La Cocina serves low-income entrepreneurs launching, formalizing or expanding their food businesses by providing affordable commercial kitchen space and industry-specific assistance in order to bring their businesses quickly to a point of self-sufficiency. These businesses are often very impressive ones, making wonderful food by hand. Some of my personal favorites are the Mexican snacks or antojitos and agua frescas at El Huarache Loco that I find at the Alemany Farmer's Market, \u003ca href=\"http://www.clairesquares.com/%20\">Clairessquares\u003c/a> flapjacks that I devour every time I go to the Kabuki Sundance Theater and \u003ca href=\"http://www.cmbsweets.com/\">CMB Sweets\u003c/a> addictive apricot jam (I like it even better than some of the more well-known cult brands). I am also crazy about \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Los Pastores\u003c/a>, the Mexican restaurant that serves what has to be the best mole in town.\u003c/p>\n\u003cp>The organization also sponsors fund-raising classes open to the public. There have been cocktail classes, cooking classes and on September 24th there will be a class on on \u003ca href=\"http://www.brownpapertickets.com/event/31399\">The Magic of Mole Uncovered\u003c/a>, taught by the cook and owner of Los Pastores, Irma Calderon. On September 12th, you can get a first hand look and taste, at La Cocina. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://i508.photobucket.com/albums/s328/lacocina/LaCocinaMail.jpg\">A Taste of La Cocina\u003c/a> Taste, drink and shop at San Francisco's incubator kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> 2948 Folsom St, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 6 - 8 pm, September 12th, 2008\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> $5 entrance fee, pay at the door\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Something is Rotten in the State of the Nation",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bless you and your gleaming cocktail shaker, Bar Designer.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now. It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \r\nThat's not even the half of it. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/chocolatefestival.jpg\" alt=\"chocolate festival\">\u003c/p>\n\u003cp>The first weekend in September I will be flying off to Portugal to learn about cork, but if I was in town I'd be sauntering down to Ghirardelli Square to check out the annual Chocolate Festival. It's free to attend, but tickets are sold for \"tastings\" and all proceeds benefit \u003ca href=\"http://projectopenhand.com/\">Project Open Hand\u003c/a>. There are close to 30 vendors including Ghirardelli chocolate, Ciao Bella Gelato, Kara's Cupcakes, Presidio Cafe and Young's Double Chocolate Stout. \u003c/p>\n\u003cp>Some highlights include a chance to meet Kara Lind, owner of \u003ca href=\"http://www.karascupcakes.com/\">Kara's Cupcakes\u003c/a> and learn about cupcake making and decorating, a wine and chocolate pairing seminar and demonstrations by Master Chocolatier Ann Czaja who will share chocolate recipes and entertaining ideas. Yes, there will be samples!\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=6&page=schedule\">Chocolate Festival\u003c/a> Indulge in chocolate treats, sip at the Wine & Chocolate Bar, and enjoy Chef Demonstrations and other family activities.\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Ghirardelli Square, 900 North Point St, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>9:00am-5:00pm, September 6-7, 2008\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Admission is free, but \u003ca href=\"http://www.acteva.com/booking.cfm?bevaID=164186\">tickets\u003c/a> are available for tastings, 15 tastings for $20 or 6 tastings for $10\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a fundraiser for Project Open Hand, for over 20 years, Project Open Hand has provided meals and bags of groceries to men, women and children living with symptomatic HIV and AIDS. They also provide daily congregate lunches to seniors and provide meals to people who are homebound and critically ill. \u003c/p>\n\u003cp>Here is the winning recipe from Ghirardelli's America's Most Intense Chocolate Recipe:\u003c/p>\n\u003cp>\u003cstrong>Triple Chocolate Truffle Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sticks unsalted butter, softened, plus additional for pan\u003cbr>\n3 cups Ghirardelli Semi Sweet Chocolate Baking Chips\u003cbr>\n8 large eggs, cold\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1 cup Ghirardelli Milk Chocolate Baking Chips\u003cbr>\n2 ounces Ghirardelli White Chocolate Baking Bar, chilled\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n\t1.\tPreheat oven to 325° F. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.\u003c/p>\n\u003cp>\t2.\tMelt butter and semi-sweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.\u003c/p>\n\u003cp>\t3.\tGently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\t4.\tTo prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill cake until ganache sets, about 30 minutes. To garnish, grate white chocolate bar on top of cake.\u003c/p>\n\n",
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"excerpt": "The first weekend in September I will be flying off to Portugal to learn about cork, but if I was in town I'd be sauntering down to Ghirardelli Square to check out the annual Chocolate Festival. It's free to attend, but tickets are sold for \"tastings\" and all proceeds benefit \u003ca href=\"http://projectopenhand.com/\">Project Open Hand\u003c/a>. There are close to 30 vendors including Ghirardelli chocolate, Ciao Bella Gelato, Kara's Cupcakes, Presidio Cafe and Young's Double Chocolate Stout. \r\n",
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"description": "The first weekend in September I will be flying off to Portugal to learn about cork, but if I was in town I'd be sauntering down to Ghirardelli Square to check out the annual Chocolate Festival. It's free to attend, but tickets are sold for "tastings" and all proceeds benefit Project Open Hand. There are close to 30 vendors including Ghirardelli chocolate, Ciao Bella Gelato, Kara's Cupcakes, Presidio Cafe and Young's Double Chocolate Stout. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/chocolatefestival.jpg\" alt=\"chocolate festival\">\u003c/p>\n\u003cp>The first weekend in September I will be flying off to Portugal to learn about cork, but if I was in town I'd be sauntering down to Ghirardelli Square to check out the annual Chocolate Festival. It's free to attend, but tickets are sold for \"tastings\" and all proceeds benefit \u003ca href=\"http://projectopenhand.com/\">Project Open Hand\u003c/a>. There are close to 30 vendors including Ghirardelli chocolate, Ciao Bella Gelato, Kara's Cupcakes, Presidio Cafe and Young's Double Chocolate Stout. \u003c/p>\n\u003cp>Some highlights include a chance to meet Kara Lind, owner of \u003ca href=\"http://www.karascupcakes.com/\">Kara's Cupcakes\u003c/a> and learn about cupcake making and decorating, a wine and chocolate pairing seminar and demonstrations by Master Chocolatier Ann Czaja who will share chocolate recipes and entertaining ideas. Yes, there will be samples!\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.ghirardellisq.com/ghirardellisq/events.php?id=6&page=schedule\">Chocolate Festival\u003c/a> Indulge in chocolate treats, sip at the Wine & Chocolate Bar, and enjoy Chef Demonstrations and other family activities.\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Ghirardelli Square, 900 North Point St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>9:00am-5:00pm, September 6-7, 2008\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Admission is free, but \u003ca href=\"http://www.acteva.com/booking.cfm?bevaID=164186\">tickets\u003c/a> are available for tastings, 15 tastings for $20 or 6 tastings for $10\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a fundraiser for Project Open Hand, for over 20 years, Project Open Hand has provided meals and bags of groceries to men, women and children living with symptomatic HIV and AIDS. They also provide daily congregate lunches to seniors and provide meals to people who are homebound and critically ill. \u003c/p>\n\u003cp>Here is the winning recipe from Ghirardelli's America's Most Intense Chocolate Recipe:\u003c/p>\n\u003cp>\u003cstrong>Triple Chocolate Truffle Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sticks unsalted butter, softened, plus additional for pan\u003cbr>\n3 cups Ghirardelli Semi Sweet Chocolate Baking Chips\u003cbr>\n8 large eggs, cold\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1 cup Ghirardelli Milk Chocolate Baking Chips\u003cbr>\n2 ounces Ghirardelli White Chocolate Baking Bar, chilled\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n\t1.\tPreheat oven to 325° F. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.\u003c/p>\n\u003cp>\t2.\tMelt butter and semi-sweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.\u003c/p>\n\u003cp>\t3.\tGently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\t4.\tTo prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill cake until ganache sets, about 30 minutes. To garnish, grate white chocolate bar on top of cake.\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/24/2008/08/victorygarden.jpg\" alt=\"victory garden\">\u003cbr>\n\u003cem>Photo credit Scott Chernis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com/\">Slow Food\u003c/a> is a movement that started in Italy and promotes a return to the way people used to eat. While it's a sentiment most of us can get behind, life is very different in Italy. Perhaps that is part of the reason why \u003ca href=\"http://www.slowfoodusa.org/\">Slow Food USA\u003c/a> has had a difficult time building massive grassroots support. \u003c/p>\n\u003cp>Certainly there have been \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">public statements\u003c/a> by the founder of Slow Food that have turned off potential local supporters. Many Slow Food programs have also left believers in the cause feeling, as the \u003ca href=\"http://www.nytimes.com/2008/07/23/dining/23slow.html?_r=2&scp=1&sq=slow%20food%20nation&st=cse&oref=slogin&oref=slogin\">New York Times\u003c/a> put it recently, as if Slow Food was \"just one big wine tasting with really hard to find cheeses that you weren’t invited to.\"\u003c/p>\n\u003cp>But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/slow-art/\">Slow Arts\u003c/a>\u003cbr>\nPoetry by peach farmer David \"Mas\" Masumoto, a photography exhibit on the theme of Life in a Tuscan Town and a Bulgarian Honeybee and Harvest dance are just some of the many arts programs that are part of Slow Food Nation. All but the photo exhibit take place at the Victory Garden. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/youth-program/\">Youth Food Movement programs\u003c/a>\u003cbr>\nRetreats, films and workshops and a culminating \"Eat-In\" are planned for those in the 16-34 age range. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/%20\">Marketplace\u003c/a>\u003cbr>\nThe Marketplace will take place in the Civic Center Plaza. There will be produce for sale, street food, \"soap box\" story telling and water stations for everyone. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/food-for-thought-free-films/%20\">Food for Thought films\u003c/a>\u003cbr>\nYou'll need to RSVP and tickets are limited, but there will be showings of films such as \u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a> and \u003ca href=\"http://www.ourdailybread.at/jart/projects/utb/website.jart?rel=en\">Our Daily Bread\u003c/a>. Films take place at the Cowell Theater at Fort Mason.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever events you end up taking part in, here's hoping you have a very slow Labor Day weekend. \u003c/p>\n\n",
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"excerpt": "But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/victorygarden.jpg\" alt=\"victory garden\">\u003cbr>\n\u003cem>Photo credit Scott Chernis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com/\">Slow Food\u003c/a> is a movement that started in Italy and promotes a return to the way people used to eat. While it's a sentiment most of us can get behind, life is very different in Italy. Perhaps that is part of the reason why \u003ca href=\"http://www.slowfoodusa.org/\">Slow Food USA\u003c/a> has had a difficult time building massive grassroots support. \u003c/p>\n\u003cp>Certainly there have been \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">public statements\u003c/a> by the founder of Slow Food that have turned off potential local supporters. Many Slow Food programs have also left believers in the cause feeling, as the \u003ca href=\"http://www.nytimes.com/2008/07/23/dining/23slow.html?_r=2&scp=1&sq=slow%20food%20nation&st=cse&oref=slogin&oref=slogin\">New York Times\u003c/a> put it recently, as if Slow Food was \"just one big wine tasting with really hard to find cheeses that you weren’t invited to.\"\u003c/p>\n\u003cp>But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/slow-art/\">Slow Arts\u003c/a>\u003cbr>\nPoetry by peach farmer David \"Mas\" Masumoto, a photography exhibit on the theme of Life in a Tuscan Town and a Bulgarian Honeybee and Harvest dance are just some of the many arts programs that are part of Slow Food Nation. All but the photo exhibit take place at the Victory Garden. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/youth-program/\">Youth Food Movement programs\u003c/a>\u003cbr>\nRetreats, films and workshops and a culminating \"Eat-In\" are planned for those in the 16-34 age range. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/%20\">Marketplace\u003c/a>\u003cbr>\nThe Marketplace will take place in the Civic Center Plaza. There will be produce for sale, street food, \"soap box\" story telling and water stations for everyone. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/food-for-thought-free-films/%20\">Food for Thought films\u003c/a>\u003cbr>\nYou'll need to RSVP and tickets are limited, but there will be showings of films such as \u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a> and \u003ca href=\"http://www.ourdailybread.at/jart/projects/utb/website.jart?rel=en\">Our Daily Bread\u003c/a>. Films take place at the Cowell Theater at Fort Mason.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever events you end up taking part in, here's hoping you have a very slow Labor Day weekend. \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/24/2008/08/sonomawinecountry.jpg\" alt=\"sonoma wine country weekend\">\u003c/p>\n\u003cp>On Labor Day weekend there are a myriad of culinary experiences to choose from including \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> in San Francisco and further north, the Sonoma Wine Country Weekend. While this tremendously popular annual event consistently sells out, there are still a few tickets left to some of the winemaker lunches on Friday, August 29th, winemaker dinners on Saturday, August 30th and a chance to attend a high rolling wine auction on Sunday, August 31st.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.sonomawinecountryweekend.com\">Sonoma Wine Country Weekend\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Events take place at wineries in Sonoma County\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> August 29 - 31, 2008\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.sonomawinecountryweekend.com\">Buy tickets\u003c/a> to attend, tickets range from $75 to $750, depending upon the event.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Get up close and personal with winemakers, chefs and local producers from our own backyard. My pick is the Taste of Sonoma a local food and wine tasting showcase event on Saturday at the historic \u003ca href=\"http://www.macmurrayranch.com/\">MacMurray Ranch\u003c/a>, that's rarely open to the public. There will be chef demonstrations, wine seminars and more. \u003c/p>\n\u003cp>Whichever events you choose to attend, you'll be helping to support local charities that serve the students, children, farm workers and those in need. \u003c/p>\n\u003cp>Local restaurants and chefs will be participating all weekend. Here are two terrific recipes courtesy of Duskie Estes and John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://bovolorestaurant.com/\">Bovolo Restaurant and Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/gelato.jpg\" alt=\"gelato\">\u003c/p>\n\u003cp>\u003cstrong>Peach Bellini Sorbetto\u003c/strong>\u003cbr>\n1 1/4 pounds ripe peaches\u003cbr>\n1/2 cup sugar\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1 cup iron horse sparkling wine\u003c/p>\n\u003cp>Combine the peaches, sugar, and lemon juice in a food processor. Stir in the sparkling wine. Freeze in ice cream maker according to its directions.\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Goat Yogurt Gelato\u003c/strong>\u003cbr>\n4 cups plain goat yogurt\u003cbr>\n1 cups sugar\u003cbr>\n3/4 cup water \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a small sauce pan on high heat, bring the sugar and water to a boil to melt the sugar. Cool. Mix the yogurt with the simple syrup and freeze according to your ice cream machine’s directions.\u003c/p>\n\n",
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"excerpt": "On Labor Day weekend there are a myriad of culinary experiences to choose from including \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> in San Francisco and further north, the Sonoma Wine Country Weekend. While this tremendously popular annual event consistently sells out, there are still a few tickets left to some of the winemaker lunches on Friday, August 29th, winemaker dinners on Saturday, August 30th and a chance to attend a high rolling wine auction on Sunday, August 31st.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/sonomawinecountry.jpg\" alt=\"sonoma wine country weekend\">\u003c/p>\n\u003cp>On Labor Day weekend there are a myriad of culinary experiences to choose from including \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> in San Francisco and further north, the Sonoma Wine Country Weekend. While this tremendously popular annual event consistently sells out, there are still a few tickets left to some of the winemaker lunches on Friday, August 29th, winemaker dinners on Saturday, August 30th and a chance to attend a high rolling wine auction on Sunday, August 31st.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.sonomawinecountryweekend.com\">Sonoma Wine Country Weekend\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Events take place at wineries in Sonoma County\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> August 29 - 31, 2008\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.sonomawinecountryweekend.com\">Buy tickets\u003c/a> to attend, tickets range from $75 to $750, depending upon the event.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Get up close and personal with winemakers, chefs and local producers from our own backyard. My pick is the Taste of Sonoma a local food and wine tasting showcase event on Saturday at the historic \u003ca href=\"http://www.macmurrayranch.com/\">MacMurray Ranch\u003c/a>, that's rarely open to the public. There will be chef demonstrations, wine seminars and more. \u003c/p>\n\u003cp>Whichever events you choose to attend, you'll be helping to support local charities that serve the students, children, farm workers and those in need. \u003c/p>\n\u003cp>Local restaurants and chefs will be participating all weekend. Here are two terrific recipes courtesy of Duskie Estes and John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://bovolorestaurant.com/\">Bovolo Restaurant and Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/gelato.jpg\" alt=\"gelato\">\u003c/p>\n\u003cp>\u003cstrong>Peach Bellini Sorbetto\u003c/strong>\u003cbr>\n1 1/4 pounds ripe peaches\u003cbr>\n1/2 cup sugar\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1 cup iron horse sparkling wine\u003c/p>\n\u003cp>Combine the peaches, sugar, and lemon juice in a food processor. Stir in the sparkling wine. Freeze in ice cream maker according to its directions.\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Goat Yogurt Gelato\u003c/strong>\u003cbr>\n4 cups plain goat yogurt\u003cbr>\n1 cups sugar\u003cbr>\n3/4 cup water \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a small sauce pan on high heat, bring the sugar and water to a boil to melt the sugar. Cool. Mix the yogurt with the simple syrup and freeze according to your ice cream machine’s directions.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Off 2008",
"title": "Pie Off 2008",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pieoff1.jpg\" alt=\"pieoff1.jpg\" align=\"left\">A few years ago I met a fellow who talked some very big words about pie. He seemed to think he knew a lot. He said he had this friend, Aligator, who organized a pie competition every year, and, if I was lucky, I might get to attend.\u003c/p>\n\u003cp>Through veils of secrecy and language written to intimidate even the most scholarly, Pie Off was turning out to be something to be reckoned with. People who came just to watch and snack and spy were turned away. Gorgeous, fruit-laden pretties were disqualified for blatant disregard for the rules, and stories were told about past year rule breakers, who were, conspicuously, missing from the day’s event. \u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2008/08/pie-off-2008-ma.html\">Pie Off\u003c/a> was going to be a serious affair.\u003c/p>\n\u003cp>Weeks before the date, emails came from an undisclosed location. There was an argument about whether I would be allowed to make a pie. Ransom notes for the precious Pie Off Trophy were hung in Oakland’s Temescal neighborhood. Christo* was hired to wrap the secret location. More emails came. \u003c/p>\n\u003cp>I was asked to be a Pielebrity. Star-struck like a fan in line all night I said yes, having absolutely no idea what I just said yes to. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pie Off Rules were challenged. An interloper threatened meat pie and the Committee issued a warning.\u003c/p>\n\u003cp>“Dear Bakers,\u003c/p>\n\u003cp>As you have no doubt heard, the Pie Off Steering Committee and International Sisterhood/ Brotherhood/ Sockpuppethood of Pie Bakers, Iron Ship Builders and Boilermakers, PIE-TCB have been embroiled in a summer-long dispute over banned substances appearing in award-winning filling throughout the ten-year lifespan of Pie Off, Pie Off East, and all related Pie Off events.\u003c/p>\n\u003cp>I am happy to report that these disputes and allegations have been resolved in their entirety, and thankfully without much media fanfare. And while I am not at liberty to discuss any settlement terms or amounts, suffice it to say that you will most likely see the value of gourds, tomatoes, and lamb suffer a rather steep decline in the coming months.”\u003c/p>\n\u003cp>A baker’s dozen of questions about filling categories were raised and answered,\u003c/p>\n\u003cp>“the combo rule is one of preponderance. bakers/teams are allowed to enter combo pies. the choice of category should be based on whichever fruit is the preponderant ingredient in the filling. if different fruits share equal representation in the filling, then bakers/teams are allowed to make a game-time decision, submitting their pie into one of the appropriate categories.”\u003c/p>\n\u003cp>The date approached. An invite arrived on Facebook. The location stayed covered. I asked the Committee if I could talk about Pie Off on Eggbeater. A firewall protected email exchange took place. I could tell about the event but give no details about where exactly pies would be dropped off and judged.\u003c/p>\n\u003cp>The exact response to my question was this:\u003cbr>\n“In general, the committee does not mind, and perhaps even supports, online discussion of Pie Off, Pie Off International and Pie Off, The Movie. We would only ask that any blog mention of this Sunday's event does not amount to an open invitation. This \"eggbeater\" village intimidates us more than a little, quite frankly; and our humble gathering wishes only to craft pie with the tools and notions that our mamas gave us.\u003c/p>\n\u003cp>In short, the answer is yes.\u003cbr>\nyou dig?”\u003c/p>\n\u003cp>The clincher? No spectators. You had to bring a pie to get in the door. But you could bake a pie with one other person.\u003c/p>\n\u003cp>One would think with so many rules, regulations and verbiage, one might feel constrained. But many pies came, were eaten, judged and enjoyed. In fact, before pies were eaten, someone set up a serious pot of oil in a back yard and made whole fried pie snackettes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pieoff2.jpg\" alt=\"pieoff2.jpg\" align=\"left\">\u003c/p>\n\u003cp>In total 38 pies were made in 5 categories.\u003cbr>\n1. stone fruit (peach, nectarine, cherry, plum, apricot)\u003cbr>\n2. Tree fruit (apple, pear)\u003cbr>\n3. berry (strawberry, blueberry, cranberry)\u003cbr>\n4. Caneberry (raspberry, blackberry, boysenberry, marionberry)\u003cbr>\n5. citrus/tropical (lemon, key lime, banana, mango, etc.)\u003c/p>\n\u003cp>My Pielebrity status translated into being the overall judge and I, along with another pie discerning individual, chose 1st, 2nd & 3rd place after judges picked a #1 pie in each of their categories. Pie bakers could also cast a Baker’s Choice ballot and a fellow who had never, in all of his life, made a pie before, won with basil-blackberry.\u003c/p>\n\u003cp>At the end of the day, after tasting 38 pies, I had a better understanding of just how awful bad pie could be and how inventive one could become with a pie plate, something called \u003ca href=\"http://eggbeater.typepad.com/shuna/2008/08/pie-dough-home.html%20\">homemade pie dough\u003c/a> and “filling” could be interpreted.\u003c/p>\n\u003cp>I also saw the power of Pie. Pie binds us. Pie tells a story. Pie is simple, and very very hard. Pie explains hospitality in edible form. Pie is summer. Pie is conviviality. And Pie competitions are fierce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And, as said best by the Aligator,\u003cbr>\nRevenge is a dish best served Pie.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pieoff1.jpg\" alt=\"pieoff1.jpg\" align=\"left\">A few years ago I met a fellow who talked some very big words about pie. He seemed to think he knew a lot. He said he had this friend, Aligator, who organized a pie competition every year, and, if I was lucky, I might get to attend.\u003c/p>\n\u003cp>Through veils of secrecy and language written to intimidate even the most scholarly, Pie Off was turning out to be something to be reckoned with. People who came just to watch and snack and spy were turned away. Gorgeous, fruit-laden pretties were disqualified for blatant disregard for the rules, and stories were told about past year rule breakers, who were, conspicuously, missing from the day’s event. \u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2008/08/pie-off-2008-ma.html\">Pie Off\u003c/a> was going to be a serious affair.\u003c/p>\n\u003cp>Weeks before the date, emails came from an undisclosed location. There was an argument about whether I would be allowed to make a pie. Ransom notes for the precious Pie Off Trophy were hung in Oakland’s Temescal neighborhood. Christo* was hired to wrap the secret location. More emails came. \u003c/p>\n\u003cp>I was asked to be a Pielebrity. Star-struck like a fan in line all night I said yes, having absolutely no idea what I just said yes to. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pie Off Rules were challenged. An interloper threatened meat pie and the Committee issued a warning.\u003c/p>\n\u003cp>“Dear Bakers,\u003c/p>\n\u003cp>As you have no doubt heard, the Pie Off Steering Committee and International Sisterhood/ Brotherhood/ Sockpuppethood of Pie Bakers, Iron Ship Builders and Boilermakers, PIE-TCB have been embroiled in a summer-long dispute over banned substances appearing in award-winning filling throughout the ten-year lifespan of Pie Off, Pie Off East, and all related Pie Off events.\u003c/p>\n\u003cp>I am happy to report that these disputes and allegations have been resolved in their entirety, and thankfully without much media fanfare. And while I am not at liberty to discuss any settlement terms or amounts, suffice it to say that you will most likely see the value of gourds, tomatoes, and lamb suffer a rather steep decline in the coming months.”\u003c/p>\n\u003cp>A baker’s dozen of questions about filling categories were raised and answered,\u003c/p>\n\u003cp>“the combo rule is one of preponderance. bakers/teams are allowed to enter combo pies. the choice of category should be based on whichever fruit is the preponderant ingredient in the filling. if different fruits share equal representation in the filling, then bakers/teams are allowed to make a game-time decision, submitting their pie into one of the appropriate categories.”\u003c/p>\n\u003cp>The date approached. An invite arrived on Facebook. The location stayed covered. I asked the Committee if I could talk about Pie Off on Eggbeater. A firewall protected email exchange took place. I could tell about the event but give no details about where exactly pies would be dropped off and judged.\u003c/p>\n\u003cp>The exact response to my question was this:\u003cbr>\n“In general, the committee does not mind, and perhaps even supports, online discussion of Pie Off, Pie Off International and Pie Off, The Movie. We would only ask that any blog mention of this Sunday's event does not amount to an open invitation. This \"eggbeater\" village intimidates us more than a little, quite frankly; and our humble gathering wishes only to craft pie with the tools and notions that our mamas gave us.\u003c/p>\n\u003cp>In short, the answer is yes.\u003cbr>\nyou dig?”\u003c/p>\n\u003cp>The clincher? No spectators. You had to bring a pie to get in the door. But you could bake a pie with one other person.\u003c/p>\n\u003cp>One would think with so many rules, regulations and verbiage, one might feel constrained. But many pies came, were eaten, judged and enjoyed. In fact, before pies were eaten, someone set up a serious pot of oil in a back yard and made whole fried pie snackettes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pieoff2.jpg\" alt=\"pieoff2.jpg\" align=\"left\">\u003c/p>\n\u003cp>In total 38 pies were made in 5 categories.\u003cbr>\n1. stone fruit (peach, nectarine, cherry, plum, apricot)\u003cbr>\n2. Tree fruit (apple, pear)\u003cbr>\n3. berry (strawberry, blueberry, cranberry)\u003cbr>\n4. Caneberry (raspberry, blackberry, boysenberry, marionberry)\u003cbr>\n5. citrus/tropical (lemon, key lime, banana, mango, etc.)\u003c/p>\n\u003cp>My Pielebrity status translated into being the overall judge and I, along with another pie discerning individual, chose 1st, 2nd & 3rd place after judges picked a #1 pie in each of their categories. Pie bakers could also cast a Baker’s Choice ballot and a fellow who had never, in all of his life, made a pie before, won with basil-blackberry.\u003c/p>\n\u003cp>At the end of the day, after tasting 38 pies, I had a better understanding of just how awful bad pie could be and how inventive one could become with a pie plate, something called \u003ca href=\"http://eggbeater.typepad.com/shuna/2008/08/pie-dough-home.html%20\">homemade pie dough\u003c/a> and “filling” could be interpreted.\u003c/p>\n\u003cp>I also saw the power of Pie. Pie binds us. Pie tells a story. Pie is simple, and very very hard. Pie explains hospitality in edible form. Pie is summer. Pie is conviviality. And Pie competitions are fierce. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And, as said best by the Aligator,\u003cbr>\nRevenge is a dish best served Pie.\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/24/2008/08/tomatoes1.jpg\" alt=\"Heirloom Tomato Week\" align=\"left\">It's heirloom tomato season! The folks over at Visa and the chefs of the Golden Gate Restaurant Association wisely recognized that's reason enough to celebrate. Beginning next week over 52 restaurants and chefs are putting together special themed tasting menus including Chris Cosentino of Incanto, Bruce Hill of Bix, Traci des Jardins of Jardinière and Acme Chop House, and Craig Stoll of Delfina. Pay for your meal with a Visa Signature card you will also receive a tomato commemorative book, including special recipes from the chefs and restaurants involved in the event.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.sfchefsfoodwine.com/\">Heirloom Tomato Week\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> August 14-24 plus a tasting event August 7-9 at Union Square.\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Selected \u003ca href=\"http://www.sfchefsfoodwine.com/\">San Francisco restaurants\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Dine at any of the participating restaurants, by booking at \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&pid=294\">OpenTable\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Let's put that nasty salmonella outbreak behind us once and for all, and enjoy the pure pleasure of tomatoes again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's an example of an heirloom tasting menu with wine pairing, from one of the participating restaurants, \u003ca href=\"http://www.plumpjackcafe.com/plumpjackcafe/sf.aspx?loc=sf\">Plumpjack Cafe\u003c/a> :\u003c/p>\n\u003cp>Heirloom tomato salad\u003cbr>\nTarragon Aioli, Banyuls Vinegar, Onion Marmalade\u003c/p>\n\u003cp>Cambiata Albarino 2007 Monterey\u003c/p>\n\u003cp>Seared day boat scallops\u003cbr>\nGolden Tomato Vinaigrette, Savoy Spinach\u003c/p>\n\u003cp>Dom. de la Chapelle Macon Soultre Pouilly 2007 France\u003c/p>\n\u003cp>Tomato braised kurobuta pork shoulder\u003cbr>\nPimenton de Padron, Summer Squash, Moroccan Black Olives\u003c/p>\n\u003cp>Lagerla Rosso di Montalcino 2004 Italy\u003c/p>\n\u003cp>Selection of cheeses\u003cbr>\nHeirloom Tomato Condiments, Toasted Peasant Bread\u003c/p>\n\u003cp>Lustau “Emilin” Moscatel Sherry Spain\u003c/p>\n\u003cp>Tasting menu is $45 and optional wine pairing $21\u003c/p>\n\u003cp>Want to enjoy the best Summer produce at home? Here's a recipe adapted from \u003ca href=\"http://www.barillaus.com/Pages/Home.aspx\">Barilla Pasta\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Summer Spaghetti\u003c/strong>\u003c/p>\n\u003cp>1 lb whole grain spaghetti\u003cbr>\n2 Tablespoon extra virgin olive oil\u003cbr>\n1 clove garlic\u003cbr>\n1 small white onion, finely chopped\u003cbr>\n1 yellow bell pepper, julienned\u003cbr>\n2 cups zucchini, diced\u003cbr>\n2 cups yellow squash, diced\u003cbr>\n1 pint cherry or grape tomatoes, halved\u003cbr>\nSalt and black pepper, to taste\u003cbr>\n4 fresh basil leaves, torn\u003c/p>\n\u003cp>Cook pasta according to package directions. \u003c/p>\n\u003cp>Meanwhile, heat olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and sauté in skillet for 1 minute, or until slightly brown. Add onion and sauté for 5 minutes, or until translucent. Add bell pepper, zucchini, yellow squash and sauté until heated but not completely cooked. Add tomatoes, season with salt and pepper and sauté for 2 additional minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drain pasta, add to skillet and toss with basil before serving.\u003c/p>\n\n",
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"excerpt": "It's heirloom tomato season! The folks over at Visa and the chefs of the Golden Gate Restaurant Association wisely recognized that's reason enough to celebrate. Beginning next week over 52 restaurants and chefs are putting together special themed tasting menus including Chris Cosentino of Incanto, Bruce Hill of Bix, Traci des Jardins of Jardinière and Acme Chop House, and Craig Stoll of Delfina. Pay for your meal with a Visa Signature card you will also receive a tomato commemorative book, including special recipes from the chefs and restaurants involved in the event. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/tomatoes1.jpg\" alt=\"Heirloom Tomato Week\" align=\"left\">It's heirloom tomato season! The folks over at Visa and the chefs of the Golden Gate Restaurant Association wisely recognized that's reason enough to celebrate. Beginning next week over 52 restaurants and chefs are putting together special themed tasting menus including Chris Cosentino of Incanto, Bruce Hill of Bix, Traci des Jardins of Jardinière and Acme Chop House, and Craig Stoll of Delfina. Pay for your meal with a Visa Signature card you will also receive a tomato commemorative book, including special recipes from the chefs and restaurants involved in the event.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.sfchefsfoodwine.com/\">Heirloom Tomato Week\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> August 14-24 plus a tasting event August 7-9 at Union Square.\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Selected \u003ca href=\"http://www.sfchefsfoodwine.com/\">San Francisco restaurants\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Dine at any of the participating restaurants, by booking at \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&pid=294\">OpenTable\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Let's put that nasty salmonella outbreak behind us once and for all, and enjoy the pure pleasure of tomatoes again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's an example of an heirloom tasting menu with wine pairing, from one of the participating restaurants, \u003ca href=\"http://www.plumpjackcafe.com/plumpjackcafe/sf.aspx?loc=sf\">Plumpjack Cafe\u003c/a> :\u003c/p>\n\u003cp>Heirloom tomato salad\u003cbr>\nTarragon Aioli, Banyuls Vinegar, Onion Marmalade\u003c/p>\n\u003cp>Cambiata Albarino 2007 Monterey\u003c/p>\n\u003cp>Seared day boat scallops\u003cbr>\nGolden Tomato Vinaigrette, Savoy Spinach\u003c/p>\n\u003cp>Dom. de la Chapelle Macon Soultre Pouilly 2007 France\u003c/p>\n\u003cp>Tomato braised kurobuta pork shoulder\u003cbr>\nPimenton de Padron, Summer Squash, Moroccan Black Olives\u003c/p>\n\u003cp>Lagerla Rosso di Montalcino 2004 Italy\u003c/p>\n\u003cp>Selection of cheeses\u003cbr>\nHeirloom Tomato Condiments, Toasted Peasant Bread\u003c/p>\n\u003cp>Lustau “Emilin” Moscatel Sherry Spain\u003c/p>\n\u003cp>Tasting menu is $45 and optional wine pairing $21\u003c/p>\n\u003cp>Want to enjoy the best Summer produce at home? Here's a recipe adapted from \u003ca href=\"http://www.barillaus.com/Pages/Home.aspx\">Barilla Pasta\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Summer Spaghetti\u003c/strong>\u003c/p>\n\u003cp>1 lb whole grain spaghetti\u003cbr>\n2 Tablespoon extra virgin olive oil\u003cbr>\n1 clove garlic\u003cbr>\n1 small white onion, finely chopped\u003cbr>\n1 yellow bell pepper, julienned\u003cbr>\n2 cups zucchini, diced\u003cbr>\n2 cups yellow squash, diced\u003cbr>\n1 pint cherry or grape tomatoes, halved\u003cbr>\nSalt and black pepper, to taste\u003cbr>\n4 fresh basil leaves, torn\u003c/p>\n\u003cp>Cook pasta according to package directions. \u003c/p>\n\u003cp>Meanwhile, heat olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and sauté in skillet for 1 minute, or until slightly brown. Add onion and sauté for 5 minutes, or until translucent. Add bell pepper, zucchini, yellow squash and sauté until heated but not completely cooked. Add tomatoes, season with salt and pepper and sauté for 2 additional minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drain pasta, add to skillet and toss with basil before serving.\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/24/2008/07/howweeat300.jpg\" alt=\"How We Eat Series\" align=\"left\">I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. \u003c/p>\n\u003cp>If you've never seen the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a> book (now out in paperback), do check out this online \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html\">slideshow\u003c/a>.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHere are a few programs that particularly caught our eye. Check out the entire \u003ca href=\"http://www.commonwealthclub.org/howweeat/\">schedule\u003c/a> online.\u003c/p>\n\u003cp>\u003cstrong>Eating the Right Way\u003c/strong>\u003c/p>\n\u003cp>A panel discussion focused on optimal nutrition and minimizing the hype. Panelists will be:\u003c/p>\n\u003cp>\u003cstrong>Kevin Lunny\u003c/strong>, Owner, Drakes Bay Oyster Company\u003cbr>\n\u003cstrong>Jessica Prentice\u003c/strong>, Author, Full Moon Feast; Co-owner, Three Stone Hearth Community Supported Kitchen\u003cbr>\n\u003cstrong>Helene York\u003c/strong>, Director, Bon Appetit Management Company Foundation\u003cbr>\n\u003cstrong>Naomi Starkman\u003c/strong>, Communications Director, Slow Food Nation - Moderator\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Club Office 595 Market St., 2nd Floor San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 6, 2008, 5:30 p.m. wine and cheese reception, 6 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $12 Club/Slow Food Nation members, $18 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=1\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The \"Other\" Chinatown: Shopping with Naomi Friedman\u003c/strong>\u003c/p>\n\u003cp>Explore the cultural, commercial and gastronomical treats of San Francisco's Inner Richmond with Naomi Friedman, Culinary Educator. Includes lunch. \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Corner of Clement and 11th Ave.\u003cbr>\n\u003cstrong>When:\u003c/strong> August 9, 2008, 9:15 a.m. check-in, 9:30 a.m.- 1 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> Cost: $70 members, $82 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=134\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Provenance of Beef (The Great Steak-Wine Adventure)\u003c/strong>\u003c/p>\n\u003cp>Enjoy an evening sure to delight the senses: an interactive steak-tasting event featuring four signature styles of beef from artisan producers of natural or organic beef, paired with four fabulous wines. Panelists:\u003c/p>\n\u003cp>\u003cstrong>Armand De Maigret\u003c/strong>, General Manager, Atalon, Napa Valley\u003cbr>\n\u003cstrong>Mac Magruder\u003c/strong>, Grass-Finished Beef and Pastured Pork Producer, Potter Valley\u003cbr>\n\u003cstrong>Marsha McBride\u003c/strong>, Executive Chef and Owner, Cafe Rouge\u003cbr>\n\u003cstrong>Carrie C. Oliver\u003c/strong>, Founder & CEO, The Oliver Ranch Company & Artisan Beef Institute\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Teatro ZinZanni, Pier 27/29, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 11, 2008, 6 p.m. check-in, 6:15-8:30 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $65 members, $80 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=139\">Purchase tickets\u003c/a>\u003c/p>\n\n",
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"excerpt": "I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/howweeat300.jpg\" alt=\"How We Eat Series\" align=\"left\">I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. \u003c/p>\n\u003cp>If you've never seen the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a> book (now out in paperback), do check out this online \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html\">slideshow\u003c/a>.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHere are a few programs that particularly caught our eye. Check out the entire \u003ca href=\"http://www.commonwealthclub.org/howweeat/\">schedule\u003c/a> online.\u003c/p>\n\u003cp>\u003cstrong>Eating the Right Way\u003c/strong>\u003c/p>\n\u003cp>A panel discussion focused on optimal nutrition and minimizing the hype. Panelists will be:\u003c/p>\n\u003cp>\u003cstrong>Kevin Lunny\u003c/strong>, Owner, Drakes Bay Oyster Company\u003cbr>\n\u003cstrong>Jessica Prentice\u003c/strong>, Author, Full Moon Feast; Co-owner, Three Stone Hearth Community Supported Kitchen\u003cbr>\n\u003cstrong>Helene York\u003c/strong>, Director, Bon Appetit Management Company Foundation\u003cbr>\n\u003cstrong>Naomi Starkman\u003c/strong>, Communications Director, Slow Food Nation - Moderator\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Club Office 595 Market St., 2nd Floor San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 6, 2008, 5:30 p.m. wine and cheese reception, 6 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $12 Club/Slow Food Nation members, $18 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=1\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The \"Other\" Chinatown: Shopping with Naomi Friedman\u003c/strong>\u003c/p>\n\u003cp>Explore the cultural, commercial and gastronomical treats of San Francisco's Inner Richmond with Naomi Friedman, Culinary Educator. Includes lunch. \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Corner of Clement and 11th Ave.\u003cbr>\n\u003cstrong>When:\u003c/strong> August 9, 2008, 9:15 a.m. check-in, 9:30 a.m.- 1 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> Cost: $70 members, $82 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=134\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Provenance of Beef (The Great Steak-Wine Adventure)\u003c/strong>\u003c/p>\n\u003cp>Enjoy an evening sure to delight the senses: an interactive steak-tasting event featuring four signature styles of beef from artisan producers of natural or organic beef, paired with four fabulous wines. Panelists:\u003c/p>\n\u003cp>\u003cstrong>Armand De Maigret\u003c/strong>, General Manager, Atalon, Napa Valley\u003cbr>\n\u003cstrong>Mac Magruder\u003c/strong>, Grass-Finished Beef and Pastured Pork Producer, Potter Valley\u003cbr>\n\u003cstrong>Marsha McBride\u003c/strong>, Executive Chef and Owner, Cafe Rouge\u003cbr>\n\u003cstrong>Carrie C. Oliver\u003c/strong>, Founder & CEO, The Oliver Ranch Company & Artisan Beef Institute\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Teatro ZinZanni, Pier 27/29, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 11, 2008, 6 p.m. check-in, 6:15-8:30 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $65 members, $80 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=139\">Purchase tickets\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Event: Wine. Dine. Donate ",
"title": "Event: Wine. Dine. Donate ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n",
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"excerpt": "Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\u003c/p>\n\u003cp>Presentations ranged from earthworm farming to molecular gastronomy in the pastry kitchen to the ravaging of the kauri forests in New Zealand. Our own \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> gave an engrossing presentation about the Sikh community in California. All in all, the conference was approximately thirty presentations over two intense, inspiring days.\u003c/p>\n\u003cp>Early on the first day, Rene Koster presented. He is director of the Restaurant of the Future Research Foundation in the Netherlands. The restaurant of the future is an actual restaurant in the Netherlands that is basically a lab in which researchers can test all sorts of environmental factors and their affect on consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/11/26/world/europe/26dutch.htm\">The New York Times reported on the restaurant of the future in November\u003c/a>: \"How will people behave if we put out fresh flowers, or shine a red light on a dish?\" asked Nico Heukels, research director of Sodexho, a leading food services company and partner in the project. \"What if we put out square or colored plates? Will they choose healthier things if we spray fruity scent in the air?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\u003c/p>\n\n",
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"excerpt": "This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\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/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "July 4th: Peach Crisps & Block Parties",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/parade.jpg\" alt=\"july 4 parade\" align=\"left\">The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them.\u003c/p>\n\u003cp>My daughters’ enthusiasm is due in large part to the fact that our city, Piedmont, goes a bit nuts on July 4th. The day starts off with a pancake breakfast hosted by the fire department (which actually we’ve never attended, but it’s there for all to enjoy). Later, we have a homespun parade, complete with Scottish Highland bands, dog brigades, soccer teams marching, and the Oakland Raiderettes. There’s then a big party in the park with a band, hot dogs and shaved ice. Later in the day, the small streets of Piedmont become no-traffic zones as the majority of neighborhoods settle into their annual block parties.\u003c/p>\n\u003cp>Each neighborhood’s party is a little different -- there are those with bounce houses for the kids, while others have potato sack races -- but the common denominator for all are hordes of kids running, scootering, and cycling around what becomes a parking lot of garden chairs in the road filled with adults of all ages. Some may think our parties are a bit hokey, and they may be right, but there’s really something to be said for breaking bread (or rather a hot dog roll) with your neighbors at least once a year.\u003c/p>\n\u003cp>My favorite part, however, is that there is serious food to be had. Although the parties offer the standard hamburgers, hot dogs, and veggie burgers you see throughout America on July 4th, this is by and large a potluck affair where every family brings a dish. I love scoping out the tables to see what everyone has brought. Sure, some people bring the Safeway platter of cut fruit, but more often than not, my lovely neighbors bring something homemade, which warms my heart and makes me feel less irritated later in the year when I hear their dog barking all night or when a buzz saw wakes me up at 7:00 a.m. on a Sunday because someone has decided to put in a new planter box (Oh wait. That was my husband.).\u003c/p>\n\u003cp>As our neighborhood’s party just happens to land right on my doorstep, I’m lucky to have the main food table literally touching my front yard. I love checking out the selection and finding out who brought what. We start with the appetizers, brought by families with last names from A-G. These usually include some freshly made guacamoles and salsa, deviled eggs, and prosciutto and cheese plates. Each year, a mother and her daughters bring homemade lychee, maraschino cherry, and lime gelatin in Dixie cups. I barely know this family, and I’m not a big fan of gelatin, but I admire their spirit of culinary experimentation. When I catch a glimpse of them throughout the rest of the year, I fondly recall that they’re the Jell-o family.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>H-O families then bring the salads. There’s usually a great range of these, from Capreses and mixed greens, to taco salads and Asian cole slaws. I find it impossible to choose only one or two and so usually opt for small tastes of each.\u003c/p>\n\u003cp>Finally, the P-Z families bring the desserts. Homemade berry pies are the real stars here, although I am also quite partial to the coffee cakes with brown sugar toppings and freshly baked cookies as well. Sure, some people bring see-through plastic containers of hydrogenated store cookies, but these are always left to linger while the neighborhood discusses recipes and unabashedly debates which dessert is the best.\u003c/p>\n\u003cp>I am technically an “L,” and so therefore should bring a salad. But, for many years I was an “S” (as in Santoro), and my signature block party dish was always my peach crisp with vanilla ice cream. When I got married, a neighbor asked me to stick with dessert because she looked forward to eating my crisp each year. Since then, I have brought my crisp, even when I had infant twins and just wanted to sack out in a garden chair.\u003c/p>\n\u003cp>I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make. You will see that the directions are a bit vague, but that’s the beauty of this dessert. It’s something you throw together and then share with the neighbors, much like we do with ourselves at the block party.\u003c/p>\n\u003cp>\u003cstrong>Block Party Peach Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 people (or thereabouts)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Filling\u003c/strong>\u003cbr>\n4 - 5 pounds of peaches or enough freshly sliced peaches to fill a 9x13” baking pan\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup flour\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1 cup flour\u003cbr>\n1 cup Instant oatmeal\u003cbr>\n1 cup brown sugar\u003cbr>\n1 1/2 sticks butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Slice enough peaches into 1/4 inch slices to fill a buttered 9/13” baking pan to the top\u003cbr>\n2. Mix in sugar and flour\u003cbr>\n3. In a separate bowl, combine the flour, oatmeal and brown sugar.\u003cbr>\n4. Incorporate the butter until it is broken into small chunks (you can do this in a food processor, but I think it comes out better if you just squish the butter with your hands)\u003cbr>\n5. Set the topping on top of the filling in the pan, spreading evenly.\u003cbr>\n6. Bake at 350 degrees for about an hour, or until the topping is browned and you can see the peach filling bubbling inside.\u003cbr>\n7. Set aside to cool a bit and then serve with vanilla ice cream or whipped cream.\u003c/p>\n\n",
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"excerpt": "The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them. Recipe: Block Party Peach Crisp -- I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make.\r\n",
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"description": "The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them. Recipe: Block Party Peach Crisp -- I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make.\r\n",
"title": "July 4th: Peach Crisps & Block Parties | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/parade.jpg\" alt=\"july 4 parade\" align=\"left\">The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them.\u003c/p>\n\u003cp>My daughters’ enthusiasm is due in large part to the fact that our city, Piedmont, goes a bit nuts on July 4th. The day starts off with a pancake breakfast hosted by the fire department (which actually we’ve never attended, but it’s there for all to enjoy). Later, we have a homespun parade, complete with Scottish Highland bands, dog brigades, soccer teams marching, and the Oakland Raiderettes. There’s then a big party in the park with a band, hot dogs and shaved ice. Later in the day, the small streets of Piedmont become no-traffic zones as the majority of neighborhoods settle into their annual block parties.\u003c/p>\n\u003cp>Each neighborhood’s party is a little different -- there are those with bounce houses for the kids, while others have potato sack races -- but the common denominator for all are hordes of kids running, scootering, and cycling around what becomes a parking lot of garden chairs in the road filled with adults of all ages. Some may think our parties are a bit hokey, and they may be right, but there’s really something to be said for breaking bread (or rather a hot dog roll) with your neighbors at least once a year.\u003c/p>\n\u003cp>My favorite part, however, is that there is serious food to be had. Although the parties offer the standard hamburgers, hot dogs, and veggie burgers you see throughout America on July 4th, this is by and large a potluck affair where every family brings a dish. I love scoping out the tables to see what everyone has brought. Sure, some people bring the Safeway platter of cut fruit, but more often than not, my lovely neighbors bring something homemade, which warms my heart and makes me feel less irritated later in the year when I hear their dog barking all night or when a buzz saw wakes me up at 7:00 a.m. on a Sunday because someone has decided to put in a new planter box (Oh wait. That was my husband.).\u003c/p>\n\u003cp>As our neighborhood’s party just happens to land right on my doorstep, I’m lucky to have the main food table literally touching my front yard. I love checking out the selection and finding out who brought what. We start with the appetizers, brought by families with last names from A-G. These usually include some freshly made guacamoles and salsa, deviled eggs, and prosciutto and cheese plates. Each year, a mother and her daughters bring homemade lychee, maraschino cherry, and lime gelatin in Dixie cups. I barely know this family, and I’m not a big fan of gelatin, but I admire their spirit of culinary experimentation. When I catch a glimpse of them throughout the rest of the year, I fondly recall that they’re the Jell-o family.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H-O families then bring the salads. There’s usually a great range of these, from Capreses and mixed greens, to taco salads and Asian cole slaws. I find it impossible to choose only one or two and so usually opt for small tastes of each.\u003c/p>\n\u003cp>Finally, the P-Z families bring the desserts. Homemade berry pies are the real stars here, although I am also quite partial to the coffee cakes with brown sugar toppings and freshly baked cookies as well. Sure, some people bring see-through plastic containers of hydrogenated store cookies, but these are always left to linger while the neighborhood discusses recipes and unabashedly debates which dessert is the best.\u003c/p>\n\u003cp>I am technically an “L,” and so therefore should bring a salad. But, for many years I was an “S” (as in Santoro), and my signature block party dish was always my peach crisp with vanilla ice cream. When I got married, a neighbor asked me to stick with dessert because she looked forward to eating my crisp each year. Since then, I have brought my crisp, even when I had infant twins and just wanted to sack out in a garden chair.\u003c/p>\n\u003cp>I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make. You will see that the directions are a bit vague, but that’s the beauty of this dessert. It’s something you throw together and then share with the neighbors, much like we do with ourselves at the block party.\u003c/p>\n\u003cp>\u003cstrong>Block Party Peach Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 people (or thereabouts)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Filling\u003c/strong>\u003cbr>\n4 - 5 pounds of peaches or enough freshly sliced peaches to fill a 9x13” baking pan\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup flour\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1 cup flour\u003cbr>\n1 cup Instant oatmeal\u003cbr>\n1 cup brown sugar\u003cbr>\n1 1/2 sticks butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Slice enough peaches into 1/4 inch slices to fill a buttered 9/13” baking pan to the top\u003cbr>\n2. Mix in sugar and flour\u003cbr>\n3. In a separate bowl, combine the flour, oatmeal and brown sugar.\u003cbr>\n4. Incorporate the butter until it is broken into small chunks (you can do this in a food processor, but I think it comes out better if you just squish the butter with your hands)\u003cbr>\n5. Set the topping on top of the filling in the pan, spreading evenly.\u003cbr>\n6. Bake at 350 degrees for about an hour, or until the topping is browned and you can see the peach filling bubbling inside.\u003cbr>\n7. Set aside to cool a bit and then serve with vanilla ice cream or whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"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",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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",
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"order": 11
},
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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