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"content": "\u003cp>It was evening at \u003ca href=\"https://www.coachella.com/splash/\" target=\"_blank\">Coachella\u003c/a>, the massive music and cultural festival that just wrapped up outside of Palm Springs, and people were heading to the food tents. But instead of waiting in line for something fried to munch on, about 200 festival goers attended a sit-down, white tableclothed feast of organic food and biodynamic wine.\u003c/p>\n\u003cp>The meal was part of a series of dinners thrown by \u003ca href=\"http://www.outstandinginthefield.com/\" target=\"_blank\">Outstanding in the Field\u003c/a>, the organization that has been setting up long rows of tables in farm fields and other rural settings for the last 16 years. Coachella’s trampled-down grass and drug-friendly lighting scheme might have been a far cry from the bucolic settings they usually choose, but that didn’t mean that the produce wasn’t just as local. In this case, it was purchased from farmer David Retsky whose farm, \u003ca href=\"http://www.countylineharvest.com/\" target=\"_blank\">County Line Harvest\u003c/a>, has locations in both Northern California and the Coachella Valley.\u003c/p>\n\u003cp>“[David and I] walked along the festival table and he said, ‘My farm’s five blocks away, right over that fence. All those greens you’re eating now, that’s from me.’ People are turned on by that,” says Jim Denevan, who founded Outstanding in the Field in 1999. This was his second year hosting dinners over the two weekends of Coachella, which has become the most celebrity-studded music festival in the country.\u003c/p>\n\u003cp>Occasionally someone will \u003ca href=\"http://youngagrarians.org/jean-martin-fortier-nelson/\" target=\"_blank\">proclaim\u003c/a> farmers “\u003ca href=\"http://www.foodisthenewrock.com/post/99496133215/farmers-are-the-real-rock-stars\" target=\"_blank\">the new rock stars\u003c/a>,” and while the cultural capital of the nation’s food producers isn’t quite that of Drake or Billy Joel, there’s little doubt that they can draw a crowd. It may be a stretch to assume that farm-to-table food will spark real change among people who just want to dance to the next DJ set. And it remains to be seen whether the music festival is the best place to educate people about where their food comes from, but that hasn’t stopped quite a few people from trying. The farm and food policy footprints at festivals is getting bigger, not smaller.\u003c/p>\n\u003cp>Last year \u003ca href=\"http://www.bonnaroo.com/\" target=\"_blank\">Bonnaroo\u003c/a>, the music and arts festival that takes place every June in Tennessee, had a zero waste café along with its other food offerings for the first time. It also began hosting Community Dinners, which are similar to the Outstanding in the Field meals. All the produce for these multi-course, communal dinners is sourced within 200 miles of the festival, and herbs come from the onsite Bonnaroo Victory Garden, which provides festival goers with information about gardening, wild foraging, and composting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sxsw.com/interactive/conference/southbites\" target=\"_blank\">SouthBites\u003c/a>, a weekend-long event at \u003ca href=\"http://sxsw.com/\" target=\"_blank\">South by Southwest\u003c/a> Interactive (which takes place in the weeks leading up to the music portion of the festival), held its second year of panels about subjects like the future of grocery buying, food systems, and agricultural technology. They were hosted by some of the leading food thinkers in the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands\u003c/a>, which takes place every August in San Francisco is known for bringing in some of the Bay Area’s best chefs, and for dedicating “lands” to local wine and beer, beyond the festival sponsors. Last year it also had Farm Lands, a farmstand where \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> from the nearby Capay Valley sold melon slices, peaches, and other healthy snacks, and held composting workshops. Across the way, was Cheese Lands, a curated stand of farmstand cheeses from \u003ca href=\"http://culturecheesemag.com/\" target=\"_blank\">\u003cem>Culture\u003c/em> magazine\u003c/a>’s co-founder and cheesemonger Lassa Skinner.\u003c/p>\n\u003cfigure id=\"attachment_95333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg\" alt=\"Outside Lands farmers market\" width=\"1024\" height=\"768\" class=\"size-full wp-image-95333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outside Lands farmers market \u003ccite>(Anna Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all of these cases, farmers’ market regulars have the chance to brush shoulders with the uninitiated, whether it’s a quick stop between sets, or the $225 ticketed Outstanding in the Field dinner. In the case of the latter, LA Weekly restaurant critic \u003ca href=\"http://www.laweekly.com/restaurants/coachella-is-getting-serious-about-food-but-do-festivalgoers-care-5497737\" target=\"_blank\">Besha Rodell observed\u003c/a>, “all of them [were] having a blast.” \u003c/p>\n\u003cp>For Denevan, throwing all these people together speaks to the original spirit of Outstanding in the Field. “Mix up everybody, the true believers with the newbies. The conversations are more interesting,” he says. “If everyone’s from the same congregation it’s not as fun.”\u003c/p>\n\u003cp>Hopefully, by showcasing farms alongside some of the country’s best art and music, more wandering passers-by will join the choir.\u003c/p>\n\u003ch3>About the Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Anna Roth is the senior editor of Civil Eats. She was formerly the restaurant critic and food editor at SF Weekly, and her writing has also appeared in Best Food Writing 2014, Modern Farmer, Sunset, and her book, West Coast Road Eats. Anna lives in San Francisco. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was evening at \u003ca href=\"https://www.coachella.com/splash/\" target=\"_blank\">Coachella\u003c/a>, the massive music and cultural festival that just wrapped up outside of Palm Springs, and people were heading to the food tents. But instead of waiting in line for something fried to munch on, about 200 festival goers attended a sit-down, white tableclothed feast of organic food and biodynamic wine.\u003c/p>\n\u003cp>The meal was part of a series of dinners thrown by \u003ca href=\"http://www.outstandinginthefield.com/\" target=\"_blank\">Outstanding in the Field\u003c/a>, the organization that has been setting up long rows of tables in farm fields and other rural settings for the last 16 years. Coachella’s trampled-down grass and drug-friendly lighting scheme might have been a far cry from the bucolic settings they usually choose, but that didn’t mean that the produce wasn’t just as local. In this case, it was purchased from farmer David Retsky whose farm, \u003ca href=\"http://www.countylineharvest.com/\" target=\"_blank\">County Line Harvest\u003c/a>, has locations in both Northern California and the Coachella Valley.\u003c/p>\n\u003cp>“[David and I] walked along the festival table and he said, ‘My farm’s five blocks away, right over that fence. All those greens you’re eating now, that’s from me.’ People are turned on by that,” says Jim Denevan, who founded Outstanding in the Field in 1999. This was his second year hosting dinners over the two weekends of Coachella, which has become the most celebrity-studded music festival in the country.\u003c/p>\n\u003cp>Occasionally someone will \u003ca href=\"http://youngagrarians.org/jean-martin-fortier-nelson/\" target=\"_blank\">proclaim\u003c/a> farmers “\u003ca href=\"http://www.foodisthenewrock.com/post/99496133215/farmers-are-the-real-rock-stars\" target=\"_blank\">the new rock stars\u003c/a>,” and while the cultural capital of the nation’s food producers isn’t quite that of Drake or Billy Joel, there’s little doubt that they can draw a crowd. It may be a stretch to assume that farm-to-table food will spark real change among people who just want to dance to the next DJ set. And it remains to be seen whether the music festival is the best place to educate people about where their food comes from, but that hasn’t stopped quite a few people from trying. The farm and food policy footprints at festivals is getting bigger, not smaller.\u003c/p>\n\u003cp>Last year \u003ca href=\"http://www.bonnaroo.com/\" target=\"_blank\">Bonnaroo\u003c/a>, the music and arts festival that takes place every June in Tennessee, had a zero waste café along with its other food offerings for the first time. It also began hosting Community Dinners, which are similar to the Outstanding in the Field meals. All the produce for these multi-course, communal dinners is sourced within 200 miles of the festival, and herbs come from the onsite Bonnaroo Victory Garden, which provides festival goers with information about gardening, wild foraging, and composting.\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://sxsw.com/interactive/conference/southbites\" target=\"_blank\">SouthBites\u003c/a>, a weekend-long event at \u003ca href=\"http://sxsw.com/\" target=\"_blank\">South by Southwest\u003c/a> Interactive (which takes place in the weeks leading up to the music portion of the festival), held its second year of panels about subjects like the future of grocery buying, food systems, and agricultural technology. They were hosted by some of the leading food thinkers in the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands\u003c/a>, which takes place every August in San Francisco is known for bringing in some of the Bay Area’s best chefs, and for dedicating “lands” to local wine and beer, beyond the festival sponsors. Last year it also had Farm Lands, a farmstand where \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> from the nearby Capay Valley sold melon slices, peaches, and other healthy snacks, and held composting workshops. Across the way, was Cheese Lands, a curated stand of farmstand cheeses from \u003ca href=\"http://culturecheesemag.com/\" target=\"_blank\">\u003cem>Culture\u003c/em> magazine\u003c/a>’s co-founder and cheesemonger Lassa Skinner.\u003c/p>\n\u003cfigure id=\"attachment_95333\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg\" alt=\"Outside Lands farmers market\" width=\"1024\" height=\"768\" class=\"size-full wp-image-95333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_6978-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outside Lands farmers market \u003ccite>(Anna Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all of these cases, farmers’ market regulars have the chance to brush shoulders with the uninitiated, whether it’s a quick stop between sets, or the $225 ticketed Outstanding in the Field dinner. In the case of the latter, LA Weekly restaurant critic \u003ca href=\"http://www.laweekly.com/restaurants/coachella-is-getting-serious-about-food-but-do-festivalgoers-care-5497737\" target=\"_blank\">Besha Rodell observed\u003c/a>, “all of them [were] having a blast.” \u003c/p>\n\u003cp>For Denevan, throwing all these people together speaks to the original spirit of Outstanding in the Field. “Mix up everybody, the true believers with the newbies. The conversations are more interesting,” he says. “If everyone’s from the same congregation it’s not as fun.”\u003c/p>\n\u003cp>Hopefully, by showcasing farms alongside some of the country’s best art and music, more wandering passers-by will join the choir.\u003c/p>\n\u003ch3>About the Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Anna Roth is the senior editor of Civil Eats. She was formerly the restaurant critic and food editor at SF Weekly, and her writing has also appeared in Best Food Writing 2014, Modern Farmer, Sunset, and her book, West Coast Road Eats. Anna lives in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media)",
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"content": "\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The StoryCorps recording itself is a recording between two people who are important to each other in some way. Participants record a 40 minute recording, again, about anything that they would like to talk about. A StoryCorps staff member will be with participants for the whole time to orient them through the process and offer support during the recording. After the recording, we take pictures, go over Release Forms, and then participants go home with their CD that they are free to make copies of and share with others.\u003c/p>\n\n",
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"excerpt": "CAAM (Center for Asian American Media) is proud to partner with StoryCorps on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
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"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"description": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
"title": "Coolhunting at the Good Food Mercantile in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"title": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n",
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"excerpt": "At next week's Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
"title": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
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"content": "\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n",
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"description": "Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Vjs7yinr1dI]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vjs7yinr1dI'\n title='//www.youtube.com/embed/Vjs7yinr1dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"title": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n",
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"excerpt": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
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"description": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Farmers Pray for Rain, Prepare for Continued Drought",
"title": "California Farmers Pray for Rain, Prepare for Continued Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n",
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"excerpt": "Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
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"content": "\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction made: originally stated that vendors did not pay a percentage of profits to organizers but vendors do pay 10 percent of profits to Eat Real Festival.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*Correction made: originally stated that vendors did not pay a percentage of profits to organizers but vendors do pay 10 percent of profits to Eat Real Festival.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Special Dinner Event at M.Y. China on Oct. 20 - Meet Martin Yan and Jacques Pépin ",
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"content": "\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay",
"title": "Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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