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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPpBRRMpI/AAAAAAAAAEY/k4lmsl8LU1w/s1600-h/avedanosmeatscard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPpBRRMpI/AAAAAAAAAEY/k4lmsl8LU1w/s320/avedanosmeatscard.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've been to \u003ca href=\"http://www.avedanos.com/\">Avedano's Meats\u003c/a> on Cortland several times since its grand opening on July 15, mostly just to poke around, but I could never remember the name. My friends who live in Bernal Heights would say things like, \"Have you checked out that new place around the corner?\" and, \"What's that place called again?\" I'm terrible with names (and evidently in this case, so are my friends), which is a great liability. I have to play word association games to remember anything these days. I knew the place was a meat market, in the sense of selling meat, of course, but I was also aware that they sold much more than that. Did they sell skincare products? Doubtful, unless one considers animal fat an excellent facial hydrating agent. Aveda? No. Now you might understand why I am exhausted all the time.\u003c/p>\n\u003cp>At least now I won't forget the name.\u003c/p>\n\u003cp>Avedano's is the dreamchild of three women-- Tia Harrison, Melanie Eisemann, and Angela Wilson. Harrison, if you didn't know, is also the chef/owner of \u003ca href=\"http://www.caffesociale.com/\">Sociale\u003c/a> (which happens to be a subject of this week's \u003ca href=\"http://www.kqed.org/programs/tv/program-landing.jsp?progID=14084\">Check, Please!\u003c/a> here on KQED). And, if she's not busy enough running a restaurant and a quality meat store, her new baby occupies the rest of her time. That is what I would call energetic. I am shamed by my own lethargy.\u003c/p>\n\u003cp>The location, 235 Cortland Avenue (at Bocana), has been a butcher shop ever since it opened as Cicero's Meats in 1901. More recently known as Bleuss Meats, its faded streamline moderne sign leant a charming sense of decay to the Bernal neighborhood for years, but I never saw the door open for business. When the place was (minimally) reinvented as a butcher/ sashimi store, I was filled with hope-- one just doesn't find many good butchers operating independently of a supermarket these days. Sadly, the former owners were using this retail-only space to run a wholesale business on the sly, which isn't exactly legal. So the mini-blinds were pulled down and the door closed again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The name Avedano derives from Harrison's grandparents, whose family emigrated from Asti to the Bay Area in 1906 to what I would consider a \u003ca href=\"http://earthquake.usgs.gov/regional/nca/1906/18april/index.php\">dramatic welcome\u003c/a>. One hundred and one years later, there's a fresh coat of paint on the old sign with their name on it and the door is once again open. This time, however, I am more than cautiously optimistic.\u003c/p>\n\u003cp>You won't find the refrigerated meat case brimming with animal proteins yet, but what is there is excellent: Grass-fed beef from Estancia and Strawberry Mountain, Mary's Chickens, and wild, local seafood like Monterey sardines. The trio at Avedano's is currently working to source more local, sustainable meat and fish for their store, so look for more variety in the near future. Until then, enjoy what they've got. Just get there early and take a number.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP2hRRMqI/AAAAAAAAAEg/hwFDa1F1CXA/s1600-h/takeanumber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP2hRRMqI/AAAAAAAAAEg/hwFDa1F1CXA/s320/takeanumber.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Someone stole the number 1 ticket, which should not be taken as a symbolic gesture since I have yet to experience being treated like number 2 here.\u003c/p>\n\u003cp>In addition to quality meats, Avedano's sells a variety of other items...\u003c/p>\n\u003cp>Such as rarely seen (in San Francisco) pastas like Croxetti from Liguria...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBO9BRRMlI/AAAAAAAAAD4/lSx-0ilglSg/s1600-h/croxetti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBO9BRRMlI/AAAAAAAAAD4/lSx-0ilglSg/s320/croxetti.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>...stamped with a family coat of arms on one side and a cross (hence the name) or a boat or some such symbol on the other. They look like Holy Communion wafers.\u003c/p>\n\u003cp>Sea salt: $5.00 a jar...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBqlxRRMsI/AAAAAAAAAEw/IJ1UGP-zfws/s1600-h/IMG_1297.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBqlxRRMsI/AAAAAAAAAEw/IJ1UGP-zfws/s320/IMG_1297.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Cupcakes, cookies, and other sweets from Tia's other, other business, Lucky Cooky Company...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPExRRMmI/AAAAAAAAAEA/6gWXtgTVJJM/s1600-h/cherrycupcakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPExRRMmI/AAAAAAAAAEA/6gWXtgTVJJM/s320/cherrycupcakes.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For those of you without time to cook for yourselves, Avedano's has fresh soups and sandwiches available, which are perfect for lunchtime. If you want dinner, prepared meals like their popular fried chicken and potato salad...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0ZRRRMwI/AAAAAAAAAFQ/CuLnlcuOqbw/s1600-h/IMG_1338.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0ZRRRMwI/AAAAAAAAAFQ/CuLnlcuOqbw/s320/IMG_1338.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>... or gypsy peppers stuffed with Oaxaca cheese are available after 3 pm. If you are of an age group not known for having teeth, or if you simply have a preference for soft foods, like my friend Patrick, they make their own baby food, too. Just inquire.\u003c/p>\n\u003cp>Sundays are a special treat-- fresh tacos. My friend Mark and I sat on the bench outside the store last week inhaling hot, Berkshire pork wrapped in corn tortillas, dripping with lime juice and pickled cabbage for $2.50 a pop. I gave them a rather messy thumbs up.\u003c/p>\n\u003cp>If you hadn't guessed by now, I love Avedano's. For me, it's one thing for a place to have good, fresh food. Pack a place with nice folks and quirky (and unselfconscious) detail and I am an instant fan...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPhhRRMoI/AAAAAAAAAEQ/xsCAK8paWrc/s1600-h/moffatsbucket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPhhRRMoI/AAAAAAAAAEQ/xsCAK8paWrc/s320/moffatsbucket.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Avedano's has got this Holy Trinity of charm in spades. In fact, the last time I was there, I was so wrapped up in the details (like the fact that these women had the store's walls painted with colors found in vintage advertising leaflets) that I barely took notice of the meat. I just wish I'd taken a clear photo of the magnet that stated, \"It's okay to put fish in your hair\" on their magnet board (the stick figure in the green triangle dress at the top center of the photo below).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0HBRRMvI/AAAAAAAAAFI/-tlo7ppy_48/s1600-h/IMG_1322.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0HBRRMvI/AAAAAAAAAFI/-tlo7ppy_48/s320/IMG_1322.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And this photo of the floor is now the desktop image on my computer...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP3hRRMrI/AAAAAAAAAEo/pfiJVILpfME/s1600-h/steeronthefloor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP3hRRMrI/AAAAAAAAAEo/pfiJVILpfME/s320/steeronthefloor.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There's a lot going on at Avedano's, but there's more in store in the near future. Look for more prepared foods, more locally sourced organic products, and maybe even a small cafe or, say, sausage-making classes in the small storefront next door. We'll just have to wait and see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avedano's\u003cbr>235 Cortland Avenue (at Bocana).\u003cbr>1-415-285-MEAT\u003cbr>Open Tuesday through Sunday, 11 am to 8 pm\u003cbr>\u003ca href=\"http://www.avedanos.com/\">http://www.avedanos.com\u003c/a>\u003c/p>\n\n",
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"description": "I've been to Avedano's Meats on Cortland several times since its grand opening on July 15, mostly just to poke around, but I could never remember the name. My friends who live in Bernal Heights would say things like, "Have you checked out that new place around the corner?" and, "What's that place called again?"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPpBRRMpI/AAAAAAAAAEY/k4lmsl8LU1w/s1600-h/avedanosmeatscard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPpBRRMpI/AAAAAAAAAEY/k4lmsl8LU1w/s320/avedanosmeatscard.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've been to \u003ca href=\"http://www.avedanos.com/\">Avedano's Meats\u003c/a> on Cortland several times since its grand opening on July 15, mostly just to poke around, but I could never remember the name. My friends who live in Bernal Heights would say things like, \"Have you checked out that new place around the corner?\" and, \"What's that place called again?\" I'm terrible with names (and evidently in this case, so are my friends), which is a great liability. I have to play word association games to remember anything these days. I knew the place was a meat market, in the sense of selling meat, of course, but I was also aware that they sold much more than that. Did they sell skincare products? Doubtful, unless one considers animal fat an excellent facial hydrating agent. Aveda? No. Now you might understand why I am exhausted all the time.\u003c/p>\n\u003cp>At least now I won't forget the name.\u003c/p>\n\u003cp>Avedano's is the dreamchild of three women-- Tia Harrison, Melanie Eisemann, and Angela Wilson. Harrison, if you didn't know, is also the chef/owner of \u003ca href=\"http://www.caffesociale.com/\">Sociale\u003c/a> (which happens to be a subject of this week's \u003ca href=\"http://www.kqed.org/programs/tv/program-landing.jsp?progID=14084\">Check, Please!\u003c/a> here on KQED). And, if she's not busy enough running a restaurant and a quality meat store, her new baby occupies the rest of her time. That is what I would call energetic. I am shamed by my own lethargy.\u003c/p>\n\u003cp>The location, 235 Cortland Avenue (at Bocana), has been a butcher shop ever since it opened as Cicero's Meats in 1901. More recently known as Bleuss Meats, its faded streamline moderne sign leant a charming sense of decay to the Bernal neighborhood for years, but I never saw the door open for business. When the place was (minimally) reinvented as a butcher/ sashimi store, I was filled with hope-- one just doesn't find many good butchers operating independently of a supermarket these days. Sadly, the former owners were using this retail-only space to run a wholesale business on the sly, which isn't exactly legal. So the mini-blinds were pulled down and the door closed again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The name Avedano derives from Harrison's grandparents, whose family emigrated from Asti to the Bay Area in 1906 to what I would consider a \u003ca href=\"http://earthquake.usgs.gov/regional/nca/1906/18april/index.php\">dramatic welcome\u003c/a>. One hundred and one years later, there's a fresh coat of paint on the old sign with their name on it and the door is once again open. This time, however, I am more than cautiously optimistic.\u003c/p>\n\u003cp>You won't find the refrigerated meat case brimming with animal proteins yet, but what is there is excellent: Grass-fed beef from Estancia and Strawberry Mountain, Mary's Chickens, and wild, local seafood like Monterey sardines. The trio at Avedano's is currently working to source more local, sustainable meat and fish for their store, so look for more variety in the near future. Until then, enjoy what they've got. Just get there early and take a number.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP2hRRMqI/AAAAAAAAAEg/hwFDa1F1CXA/s1600-h/takeanumber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP2hRRMqI/AAAAAAAAAEg/hwFDa1F1CXA/s320/takeanumber.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Someone stole the number 1 ticket, which should not be taken as a symbolic gesture since I have yet to experience being treated like number 2 here.\u003c/p>\n\u003cp>In addition to quality meats, Avedano's sells a variety of other items...\u003c/p>\n\u003cp>Such as rarely seen (in San Francisco) pastas like Croxetti from Liguria...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBO9BRRMlI/AAAAAAAAAD4/lSx-0ilglSg/s1600-h/croxetti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBO9BRRMlI/AAAAAAAAAD4/lSx-0ilglSg/s320/croxetti.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>...stamped with a family coat of arms on one side and a cross (hence the name) or a boat or some such symbol on the other. They look like Holy Communion wafers.\u003c/p>\n\u003cp>Sea salt: $5.00 a jar...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBqlxRRMsI/AAAAAAAAAEw/IJ1UGP-zfws/s1600-h/IMG_1297.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBqlxRRMsI/AAAAAAAAAEw/IJ1UGP-zfws/s320/IMG_1297.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Cupcakes, cookies, and other sweets from Tia's other, other business, Lucky Cooky Company...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPExRRMmI/AAAAAAAAAEA/6gWXtgTVJJM/s1600-h/cherrycupcakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPExRRMmI/AAAAAAAAAEA/6gWXtgTVJJM/s320/cherrycupcakes.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For those of you without time to cook for yourselves, Avedano's has fresh soups and sandwiches available, which are perfect for lunchtime. If you want dinner, prepared meals like their popular fried chicken and potato salad...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0ZRRRMwI/AAAAAAAAAFQ/CuLnlcuOqbw/s1600-h/IMG_1338.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0ZRRRMwI/AAAAAAAAAFQ/CuLnlcuOqbw/s320/IMG_1338.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>... or gypsy peppers stuffed with Oaxaca cheese are available after 3 pm. If you are of an age group not known for having teeth, or if you simply have a preference for soft foods, like my friend Patrick, they make their own baby food, too. Just inquire.\u003c/p>\n\u003cp>Sundays are a special treat-- fresh tacos. My friend Mark and I sat on the bench outside the store last week inhaling hot, Berkshire pork wrapped in corn tortillas, dripping with lime juice and pickled cabbage for $2.50 a pop. I gave them a rather messy thumbs up.\u003c/p>\n\u003cp>If you hadn't guessed by now, I love Avedano's. For me, it's one thing for a place to have good, fresh food. Pack a place with nice folks and quirky (and unselfconscious) detail and I am an instant fan...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPhhRRMoI/AAAAAAAAAEQ/xsCAK8paWrc/s1600-h/moffatsbucket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBPhhRRMoI/AAAAAAAAAEQ/xsCAK8paWrc/s320/moffatsbucket.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Avedano's has got this Holy Trinity of charm in spades. In fact, the last time I was there, I was so wrapped up in the details (like the fact that these women had the store's walls painted with colors found in vintage advertising leaflets) that I barely took notice of the meat. I just wish I'd taken a clear photo of the magnet that stated, \"It's okay to put fish in your hair\" on their magnet board (the stick figure in the green triangle dress at the top center of the photo below).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0HBRRMvI/AAAAAAAAAFI/-tlo7ppy_48/s1600-h/IMG_1322.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuB0HBRRMvI/AAAAAAAAAFI/-tlo7ppy_48/s320/IMG_1322.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And this photo of the floor is now the desktop image on my computer...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP3hRRMrI/AAAAAAAAAEo/pfiJVILpfME/s1600-h/steeronthefloor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RuBP3hRRMrI/AAAAAAAAAEo/pfiJVILpfME/s320/steeronthefloor.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There's a lot going on at Avedano's, but there's more in store in the near future. Look for more prepared foods, more locally sourced organic products, and maybe even a small cafe or, say, sausage-making classes in the small storefront next door. We'll just have to wait and see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avedano's\u003cbr>235 Cortland Avenue (at Bocana).\u003cbr>1-415-285-MEAT\u003cbr>Open Tuesday through Sunday, 11 am to 8 pm\u003cbr>\u003ca href=\"http://www.avedanos.com/\">http://www.avedanos.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Luxury Bong Water Now Available",
"title": "Luxury Bong Water Now Available",
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"content": "\u003cp>Several months ago, our local bottled water purveyor brought two executives from Pellegrino into our restaurant for dinner. As they sat at the bar digesting their meals with alcohol and animated chatter, I stopped by to say hello.\u003c/p>\n\u003cp>\"Have you seen our new product?\" the rep asked as she produced a bottle of water from her bag. \"We're very excited about it.\"\u003c/p>\n\u003cp>I held the bottle, thought to myself how good it felt in the hand and noted that it was \"ribbed for her pleasure\", which is what I say to myself whenever I see anything ribbed, thanks to a condom advertisement I saw in an adult magazine I should not have been looking at as a child. What I enjoyed most about the bottle was its name, 420.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RtcfJxRRMkI/AAAAAAAAACw/THDsztHFoWU/s1600-h/bongwater.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RtcfJxRRMkI/AAAAAAAAACw/THDsztHFoWU/s320/bongwater.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Were they serious? I pictured the Pellegrino executives lighting up, ties loosened and calling each other dude in Italian, or whatever the equivalent would be. I said nothing, but started to snigger.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What's funny?\" she asked, puzzled. I wiped the smirk from my face and, as seriously as I could, asked one of the pezzi grossi, \"Tell me, what made you decide to name this water '420'?\"\u003c/p>\n\u003cp>\"I like the way the numbers look. The '4' looks like an 'h', as in 'h20',\" he responded. I could tell he was proud of his Northern Italian sense of design. Oh dear. Did I have the heart to tell him?\u003c/p>\n\u003cp>Of course I did.\u003c/p>\n\u003cp>\"Do you know what '420' means in American slang?\" He did not, so I told him.\u003c/p>\n\u003cp>For those of you not in the know or pretending not to be, \"420\" is shorthand for marijuana. The term is believed to have originated in the early 1970's at San Rafael High School, where a group of teenagers would meet after school at 4:20 p.m. around the statue of Louis Pasteur to smoke marijuana. I am assuming they were mindful of Pasteur's Germ Theory and washed their hands prior to their illegal activity. How this tradition became widely accepted is unknown to me apart from the fact that, when stoned, people seem to think just about anything is a good idea. Whatever the case, the tradition spread and today April 20th is a day of much celebration and binge-snacking throughout the nation, though somewhat on the sly.\u003c/p>\n\u003cp>I explained this to the surprised and unsmiling Pellegrino people. I dug myself a slightly deeper hole by telling them that their product might be perceived as luxury bong water, but that this wasn't necessarily a bad thing, since they would have a built-in sub-culture market.\u003c/p>\n\u003cp>After explaining to them what a bong was, I thanked them for the bottle and went back to waiting on my tables.\u003c/p>\n\u003cp>Had I just just come across the liquid equivalent of the Chevy Nova? There are \u003ca href=\"http://listverse.com/2007/10/27/top-10-unfortunate-product-names/\">far worse examples\u003c/a>, certainly.\u003c/p>\n\u003cp>Recently, while cleaning my desk (where the bottle has been used as a paperweight/ conversation piece), I noticed a website address printed on the back of the water bottle, \u003ca href=\"http://www.fineh20.com/\">www.fineh2o.com\u003c/a>...\u003c/p>\n\u003cp>\"Luxury by the liter.\" I had hoped they might opt for \"ounce\", but that would be too American.\u003c/p>\n\u003cp>Clicking for more information about 420, I was informed that this water comes from the Southern Alps of New Zealand and was deposited when my \"great, great grandmother was the same age as [me]. Which is a fabulous story to tell someone [I'm] trying to pick up in a bar.\"\u003c/p>\n\u003cp>I somehow doubt any of my great, great grandmothers were concerning themselves with luxury water. Unless one considers irrigating crops a luxury. They were too busy occupying themselves with things like losing social status in the aftermath of Italy's unification, crossing over from Spain to marry into Sicilian crime families, and not assimilating well into white culture, preferring to sleep on bearskin rugs with trappers in Montana who were not their husbands.\u003c/p>\n\u003cp>And if I were to pick up anyone in a bar, I most likely wouldn't be talking about water, let alone drinking it. But that's just me.\u003c/p>\n\u003cp>Another fascinating brand of water from Fine H2O is Heartsease, from Wales, where the Heartsease Pansy grows. In my mind, heartsease is two letters away from heart disease, so it makes me uncomfortable, no matter how cute the pansies are. I think I'm just a little surprised that these two unfortunately named products come from essentially Anglophone countries.\u003c/p>\n\u003cp>I admit that I am no water snob. Apart from an extreme loathing of Chicago tap water-- which tastes of exhausted Zebra Mussels, I am happy to drink from the local tap, especially ours. I do, of course, realize that there are differences in the flavors and textures of water from various sources-- rainwater vs. spring water, etc.-- I'm simply too occupied with other things to pay these differences much mind. I left such things to my brother who, on one occasion, spent an entire day at Vichy running around the various fountains excitedly sampling every type of h2o he could find, while the invalids who flocked there to take the waters for their health sat around with graduated beakers waiting to take sips in measured amounts at appointed intervals. He even brought home water from Lourdes in a plastic Virgin Mary-shaped bottle to be enjoyed later. Given current airline restrictions pertaining to liquids, I wonder if the good people at that holy shrine have adapted to the times with a 3 oz. version of Our Lady. Perhaps the local priests might go so far as to bless the clear Ziploc bags in which she must now travel. That would be a nice touch.\u003c/p>\n\u003cp>I have not seen the Pellegrino representative in our restaurant since that evening. I would like to assume that she was allowed to keep her job, since she wasn't the one responsible for naming the water. Of course, the Pellegrino people evidently don't care about the alternative meaning behind their water's branding. Not enough to change it, anyway. I'm rather glad. I was so disappointed when Coors abandoned their Spanish translated slogan of \"Turn It Loose\" once it was learned that the phrase was read as \"Suffer From Diarrhea\".\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To purchase a case of 420 for your next social event, call 1-888-24-WATER or email them at info@fineh2o.com. Just please don't tell them I sent you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Several months ago, our local bottled water purveyor brought two executives from Pellegrino into our restaurant for dinner. As they sat at the bar digesting their meals with alcohol and animated chatter, I stopped by to say hello.\u003c/p>\n\u003cp>\"Have you seen our new product?\" the rep asked as she produced a bottle of water from her bag. \"We're very excited about it.\"\u003c/p>\n\u003cp>I held the bottle, thought to myself how good it felt in the hand and noted that it was \"ribbed for her pleasure\", which is what I say to myself whenever I see anything ribbed, thanks to a condom advertisement I saw in an adult magazine I should not have been looking at as a child. What I enjoyed most about the bottle was its name, 420.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RtcfJxRRMkI/AAAAAAAAACw/THDsztHFoWU/s1600-h/bongwater.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RtcfJxRRMkI/AAAAAAAAACw/THDsztHFoWU/s320/bongwater.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Were they serious? I pictured the Pellegrino executives lighting up, ties loosened and calling each other dude in Italian, or whatever the equivalent would be. I said nothing, but started to snigger.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What's funny?\" she asked, puzzled. I wiped the smirk from my face and, as seriously as I could, asked one of the pezzi grossi, \"Tell me, what made you decide to name this water '420'?\"\u003c/p>\n\u003cp>\"I like the way the numbers look. The '4' looks like an 'h', as in 'h20',\" he responded. I could tell he was proud of his Northern Italian sense of design. Oh dear. Did I have the heart to tell him?\u003c/p>\n\u003cp>Of course I did.\u003c/p>\n\u003cp>\"Do you know what '420' means in American slang?\" He did not, so I told him.\u003c/p>\n\u003cp>For those of you not in the know or pretending not to be, \"420\" is shorthand for marijuana. The term is believed to have originated in the early 1970's at San Rafael High School, where a group of teenagers would meet after school at 4:20 p.m. around the statue of Louis Pasteur to smoke marijuana. 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There are \u003ca href=\"http://listverse.com/2007/10/27/top-10-unfortunate-product-names/\">far worse examples\u003c/a>, certainly.\u003c/p>\n\u003cp>Recently, while cleaning my desk (where the bottle has been used as a paperweight/ conversation piece), I noticed a website address printed on the back of the water bottle, \u003ca href=\"http://www.fineh20.com/\">www.fineh2o.com\u003c/a>...\u003c/p>\n\u003cp>\"Luxury by the liter.\" I had hoped they might opt for \"ounce\", but that would be too American.\u003c/p>\n\u003cp>Clicking for more information about 420, I was informed that this water comes from the Southern Alps of New Zealand and was deposited when my \"great, great grandmother was the same age as [me]. Which is a fabulous story to tell someone [I'm] trying to pick up in a bar.\"\u003c/p>\n\u003cp>I somehow doubt any of my great, great grandmothers were concerning themselves with luxury water. Unless one considers irrigating crops a luxury. They were too busy occupying themselves with things like losing social status in the aftermath of Italy's unification, crossing over from Spain to marry into Sicilian crime families, and not assimilating well into white culture, preferring to sleep on bearskin rugs with trappers in Montana who were not their husbands.\u003c/p>\n\u003cp>And if I were to pick up anyone in a bar, I most likely wouldn't be talking about water, let alone drinking it. But that's just me.\u003c/p>\n\u003cp>Another fascinating brand of water from Fine H2O is Heartsease, from Wales, where the Heartsease Pansy grows. In my mind, heartsease is two letters away from heart disease, so it makes me uncomfortable, no matter how cute the pansies are. I think I'm just a little surprised that these two unfortunately named products come from essentially Anglophone countries.\u003c/p>\n\u003cp>I admit that I am no water snob. Apart from an extreme loathing of Chicago tap water-- which tastes of exhausted Zebra Mussels, I am happy to drink from the local tap, especially ours. I do, of course, realize that there are differences in the flavors and textures of water from various sources-- rainwater vs. spring water, etc.-- I'm simply too occupied with other things to pay these differences much mind. I left such things to my brother who, on one occasion, spent an entire day at Vichy running around the various fountains excitedly sampling every type of h2o he could find, while the invalids who flocked there to take the waters for their health sat around with graduated beakers waiting to take sips in measured amounts at appointed intervals. He even brought home water from Lourdes in a plastic Virgin Mary-shaped bottle to be enjoyed later. Given current airline restrictions pertaining to liquids, I wonder if the good people at that holy shrine have adapted to the times with a 3 oz. version of Our Lady. Perhaps the local priests might go so far as to bless the clear Ziploc bags in which she must now travel. That would be a nice touch.\u003c/p>\n\u003cp>I have not seen the Pellegrino representative in our restaurant since that evening. I would like to assume that she was allowed to keep her job, since she wasn't the one responsible for naming the water. Of course, the Pellegrino people evidently don't care about the alternative meaning behind their water's branding. Not enough to change it, anyway. I'm rather glad. I was so disappointed when Coors abandoned their Spanish translated slogan of \"Turn It Loose\" once it was learned that the phrase was read as \"Suffer From Diarrhea\".\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To purchase a case of 420 for your next social event, call 1-888-24-WATER or email them at info@fineh2o.com. Just please don't tell them I sent you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/starbucksshot-728693.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/starbucksshot-728689.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm fascinated with food and wine pairings. But I have to admit, I never really considered food and coffee pairings. I love the flavor of coffee, but I'm not a coffee drinker. Somehow the idea of pairing food with coffee sounds like something your grandmother would do when she eats at a diner. But maybe that's precisely the reason Starbucks is working to bring the two concepts, food and coffee, closer together.\u003c/p>\n\u003cp>In fact, Starbucks has just launched a collaboration between their master blender, Andrew Linnemann and chef \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Marcus_Samuelsson\">Marcus Samuelsson\u003c/a>\u003c/b>. They are on tour now, showing off \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/\">coffee and food pairings\u003c/a>\u003c/b>. Samuelsson is an interesting choice of partner because he was born in Ethiopia (land of coffee) and yet grew up and learned to cook in Sweden (land of coffeecake?). His influences are far-reaching and his style is very unique often pairing unexpected flavors. \u003c/p>\n\u003cp>The pairs listed on the Starbucks web site that match coffee blends with a caramelized apple pecan coffee cake or a chocolate cinnamon bread seem somewhat mundane, but the recipes featured in by Samuelsson are a bit more surprising such as \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/mango-couscous.pdf\">Mango Couscous\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/beef-stirfry.pdf\">Beef Stir-Fry\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/pineapple-cashew.pdf\">Pineapple Cashew Salad\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>Attend a free tasting event with Marcus Samuelsson and Andrew Linnemann\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wednesday, August 29th - - TODAY!\u003cbr>1 - 2:30 pm @ Starbucks \u003cbr>2727 Mariposa St\u003cbr>San Francisco\u003c/p>\n\u003cp>The event should be eye opening, to say the least! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: I know it's late notice but I only heard about this yesterday. If you end up going, please do share your impressions in the comment section!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/starbucksshot-728693.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/starbucksshot-728689.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm fascinated with food and wine pairings. But I have to admit, I never really considered food and coffee pairings. I love the flavor of coffee, but I'm not a coffee drinker. Somehow the idea of pairing food with coffee sounds like something your grandmother would do when she eats at a diner. But maybe that's precisely the reason Starbucks is working to bring the two concepts, food and coffee, closer together.\u003c/p>\n\u003cp>In fact, Starbucks has just launched a collaboration between their master blender, Andrew Linnemann and chef \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Marcus_Samuelsson\">Marcus Samuelsson\u003c/a>\u003c/b>. They are on tour now, showing off \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/\">coffee and food pairings\u003c/a>\u003c/b>. Samuelsson is an interesting choice of partner because he was born in Ethiopia (land of coffee) and yet grew up and learned to cook in Sweden (land of coffeecake?). His influences are far-reaching and his style is very unique often pairing unexpected flavors. \u003c/p>\n\u003cp>The pairs listed on the Starbucks web site that match coffee blends with a caramelized apple pecan coffee cake or a chocolate cinnamon bread seem somewhat mundane, but the recipes featured in by Samuelsson are a bit more surprising such as \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/mango-couscous.pdf\">Mango Couscous\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/beef-stirfry.pdf\">Beef Stir-Fry\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.starbucks.com/flash/coffeefoodpairings/pineapple-cashew.pdf\">Pineapple Cashew Salad\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>Attend a free tasting event with Marcus Samuelsson and Andrew Linnemann\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wednesday, August 29th - - TODAY!\u003cbr>1 - 2:30 pm @ Starbucks \u003cbr>2727 Mariposa St\u003cbr>San Francisco\u003c/p>\n\u003cp>The event should be eye opening, to say the least! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: I know it's late notice but I only heard about this yesterday. If you end up going, please do share your impressions in the comment section!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s1600-h/brinimaxwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s320/brinimaxwell.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wish I'd thought of that little tag line, but I didn't.\u003c/p>\n\u003cp>Sometimes, I think I spend far too much time sitting in front of my computer. Instead of doing something beneficial to myself, like exercising or cleaning my refrigerator, I troll sites like \u003ca href=\"http://www.neatorama.com/\">neatorama\u003c/a> and \u003ca href=\"http://www.thesuperficial.com/\">thesuperficial.com\u003c/a>. I've wasted hours online staring at folks making shadow puppets, shuddering over videos of people with unspeakable deformities, and chiding myself for trying to understand someone as crazy as that former Mouseketeer, Brittany Spears. You never saw Annette getting into that kind of trouble. No way.\u003c/p>\n\u003cp>Fortunately, there is an occasional payoff to my time investment. Enter \u003ca href=\"http://www.brinimaxwell.com/\">Brini Maxwell\u003c/a>.\u003c/p>\n\u003cp>I have no idea how she got onto my computer screen, but I am very glad she did. Full of chat, recipes and household tips, Maxwell calls upon the spirits of domestic icons past like Donna Reed and Florence Henderson yet manages to steer clear of mere caricature. As graceful as Dina Merrill (whose delicious strawberry pancakes seem like a slap in the face to her Post cereal heiress mother) and more helpful than Josephine the Plumber, I think she defies comparison, which might suit Maxwell just fine, especially when the occasional attempt has been made to label her the \"new\" Martha Stewart. As she told \u003ca href=\"http://findarticles.com/p/articles/mi_m1589/is_2004_June_22/ai_n6146750\">The Advocate\u003c/a> in 2004:\u003c/p>\n\u003cblockquote>\u003cp> \"I don't consider myself the next Martha Stewart, I consider myself the next Sue Ann Nivens! I just think it's like comparing apples and oranges. We talk to different types of people--my audience tends to be very urban, and I think that Martha's audience is more suburban.\"\u003c/p>\u003c/blockquote>\n\u003cp>I don't see how anyone with such an impressive collection of vintage cookware (not to mention her inexhaustible wardrobe) could be accused of being a \"new\" anything. And anyone who uses Sue Ann Nivens as a role model is aces in my book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a teaser for the episode Meatloaf a la Janet Leigh...\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/QJntR6DNzfI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Swedish meatballs, deviled eggs and bridge sandwiches? You'll find out how to make them along with advice on how to maximize your urban living (and entertaining) potential-- on a budget. It's a \"how to\" show delivered by a \"can do\" gal-- fortunately one with more than a teaspoon of wit and a hell of a lot of style. I can't wait to try out her recipe for Crown Roast of Cheese.\u003c/p>\n\u003cp>Brini Maxwell (created by actor Ben Sander, by the way) has been wildly popular for years in New York-- I've never claimed cutting edge. I just feel that, given the appalling social skills I've witnessed among certain communities in this city, San Francisco needs a good dose of her-- like, immediately. Think of this as a public service announcement.\u003c/p>\n\u003cp>I just subscribed to her \u003ca href=\"http://www.npr.org/rss/podcast/podcast_detail.php?siteid=5183208\">NPR video podcast\u003c/a>, so I won't miss a thing. I suggest some of you do, too. And I mean now. You know who you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now why didn't you think of that?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s1600-h/brinimaxwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s320/brinimaxwell.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wish I'd thought of that little tag line, but I didn't.\u003c/p>\n\u003cp>Sometimes, I think I spend far too much time sitting in front of my computer. Instead of doing something beneficial to myself, like exercising or cleaning my refrigerator, I troll sites like \u003ca href=\"http://www.neatorama.com/\">neatorama\u003c/a> and \u003ca href=\"http://www.thesuperficial.com/\">thesuperficial.com\u003c/a>. I've wasted hours online staring at folks making shadow puppets, shuddering over videos of people with unspeakable deformities, and chiding myself for trying to understand someone as crazy as that former Mouseketeer, Brittany Spears. You never saw Annette getting into that kind of trouble. No way.\u003c/p>\n\u003cp>Fortunately, there is an occasional payoff to my time investment. Enter \u003ca href=\"http://www.brinimaxwell.com/\">Brini Maxwell\u003c/a>.\u003c/p>\n\u003cp>I have no idea how she got onto my computer screen, but I am very glad she did. Full of chat, recipes and household tips, Maxwell calls upon the spirits of domestic icons past like Donna Reed and Florence Henderson yet manages to steer clear of mere caricature. As graceful as Dina Merrill (whose delicious strawberry pancakes seem like a slap in the face to her Post cereal heiress mother) and more helpful than Josephine the Plumber, I think she defies comparison, which might suit Maxwell just fine, especially when the occasional attempt has been made to label her the \"new\" Martha Stewart. As she told \u003ca href=\"http://findarticles.com/p/articles/mi_m1589/is_2004_June_22/ai_n6146750\">The Advocate\u003c/a> in 2004:\u003c/p>\n\u003cblockquote>\u003cp> \"I don't consider myself the next Martha Stewart, I consider myself the next Sue Ann Nivens! I just think it's like comparing apples and oranges. We talk to different types of people--my audience tends to be very urban, and I think that Martha's audience is more suburban.\"\u003c/p>\u003c/blockquote>\n\u003cp>I don't see how anyone with such an impressive collection of vintage cookware (not to mention her inexhaustible wardrobe) could be accused of being a \"new\" anything. And anyone who uses Sue Ann Nivens as a role model is aces in my book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a teaser for the episode Meatloaf a la Janet Leigh...\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/QJntR6DNzfI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Swedish meatballs, deviled eggs and bridge sandwiches? You'll find out how to make them along with advice on how to maximize your urban living (and entertaining) potential-- on a budget. It's a \"how to\" show delivered by a \"can do\" gal-- fortunately one with more than a teaspoon of wit and a hell of a lot of style. I can't wait to try out her recipe for Crown Roast of Cheese.\u003c/p>\n\u003cp>Brini Maxwell (created by actor Ben Sander, by the way) has been wildly popular for years in New York-- I've never claimed cutting edge. I just feel that, given the appalling social skills I've witnessed among certain communities in this city, San Francisco needs a good dose of her-- like, immediately. Think of this as a public service announcement.\u003c/p>\n\u003cp>I just subscribed to her \u003ca href=\"http://www.npr.org/rss/podcast/podcast_detail.php?siteid=5183208\">NPR video podcast\u003c/a>, so I won't miss a thing. I suggest some of you do, too. And I mean now. You know who you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now why didn't you think of that?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mother of All Cooking Shows",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The work of \u003ca href=\"http://www.geocities.com/arthur_j_huang/index1.html\">\u003cstrong>Arthur Huang\u003c/strong>\u003c/a> and \u003ca href=\"http://www.artincontext.org/artist/artist_main.aspx?id=5585\">\u003cstrong>Mary V. Marsh\u003c/strong>\u003c/a>, perfectly calibrated for this age of confessional eating and exhibitionist documentation, examines the minute rituals of food. Currently on exhibit at Mercury Twenty Gallery in Oakland, the two artists explore our culture of consumption, how we ingest ideas, relationships and expectations along with a few basic nutrients and our daily dose of caffeine. \u003c/p>\n\u003cp>\u003cstrong>2002 Diet as Periodic Table\u003c/strong>\u003c/p>\n\u003cp>What do you get when you combine an MFA from RISD with a degree in biochemistry and molecular cell biology? If you throw in a healthy dose of OCD and lots of wall space, you wouldn't be surprised to find Arthur Huang's elaborate works of dietary classification. Using data-collecting systems of the scientific method, Huang recorded with painstaking detail what he eats for a year. The display of this information in ordered columns and rows, with their evocative colors shading obscure terminology, reveals beautiful patterns. His chart spans an entire wall. You can step back and take in the amazing human endeavor, or you can step close to study his precise data. He provides a helpful key so you can decipher the information in the table. I was delighted to see that Huang had included among his ten categories of food elements a few of my own favorite edibles: Salty Foods, Sweet Foods and Condiments. \u003c/p>\n\u003cp>His periodic chart is part of an elegantly curated show, \"Inscribere,\" at \u003ca href=\"http://www.chandracerrito.com/ccc/\">\u003cstrong>Chandra Cerrito Contemporary\u003c/strong>\u003c/a>, a gallery within the same complex as Mercury Twenty.\u003c/p>\n\u003cp>\u003cstrong>The Coffee Diary\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While coffee may have once built empires and fueled revolutions, for most of us, it merely jump starts another workday. Mary V. Marsh bracketed a year of her life and then used the 327 paper coffee cups she purchased to record details of the moment. From mundane routine to memorable events, buying and drinking coffee become interwoven with people, places, movement and repetition. Picking up various cups to read her Sharpie-scratched words, I learned that she ate a pumpkin scone on one day, rode her bike on another and stood in a long line the day when Pete's was down two employees. As I recount this for a food blog, I must admit the experience was both familiar and eerie. \u003c/p>\n\u003cp>The works of both Huang and Marsh reveal intimate connections within large-scale systems. Even as you wonder about the ways of science or calculate coffee dollars and carbon miles, you can't help but feel connected to the daily lives of two living, breathing, eating individuals.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mercurytwenty.com\">\u003cstrong>Mercury Twenty Gallery\u003c/strong>\u003c/a>\u003cbr>25 Grand Ave. (at Broadway)\u003cbr>Oakland, CA 94612\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Gallery hours are Friday and Saturday, 11:00 am - 2:00 pm, or by appointment. There will be extended gallery hours on Saturdays, August 4, 11 & 25, 11:00 am - 4:00 pm in conjunction with the \u003ca href=\"http://unreadbookproject.blogspot.com/\">\u003cstrong>Unread Book Project Reading Room\u003c/strong>\u003c/a>. For additional information, please contact \u003ca href=\"mailto:mercurytwenty@gmail.com\">mercurytwenty@gmail.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The work of \u003ca href=\"http://www.geocities.com/arthur_j_huang/index1.html\">\u003cstrong>Arthur Huang\u003c/strong>\u003c/a> and \u003ca href=\"http://www.artincontext.org/artist/artist_main.aspx?id=5585\">\u003cstrong>Mary V. Marsh\u003c/strong>\u003c/a>, perfectly calibrated for this age of confessional eating and exhibitionist documentation, examines the minute rituals of food. Currently on exhibit at Mercury Twenty Gallery in Oakland, the two artists explore our culture of consumption, how we ingest ideas, relationships and expectations along with a few basic nutrients and our daily dose of caffeine. \u003c/p>\n\u003cp>\u003cstrong>2002 Diet as Periodic Table\u003c/strong>\u003c/p>\n\u003cp>What do you get when you combine an MFA from RISD with a degree in biochemistry and molecular cell biology? If you throw in a healthy dose of OCD and lots of wall space, you wouldn't be surprised to find Arthur Huang's elaborate works of dietary classification. Using data-collecting systems of the scientific method, Huang recorded with painstaking detail what he eats for a year. The display of this information in ordered columns and rows, with their evocative colors shading obscure terminology, reveals beautiful patterns. His chart spans an entire wall. You can step back and take in the amazing human endeavor, or you can step close to study his precise data. He provides a helpful key so you can decipher the information in the table. I was delighted to see that Huang had included among his ten categories of food elements a few of my own favorite edibles: Salty Foods, Sweet Foods and Condiments. \u003c/p>\n\u003cp>His periodic chart is part of an elegantly curated show, \"Inscribere,\" at \u003ca href=\"http://www.chandracerrito.com/ccc/\">\u003cstrong>Chandra Cerrito Contemporary\u003c/strong>\u003c/a>, a gallery within the same complex as Mercury Twenty.\u003c/p>\n\u003cp>\u003cstrong>The Coffee Diary\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While coffee may have once built empires and fueled revolutions, for most of us, it merely jump starts another workday. Mary V. Marsh bracketed a year of her life and then used the 327 paper coffee cups she purchased to record details of the moment. From mundane routine to memorable events, buying and drinking coffee become interwoven with people, places, movement and repetition. Picking up various cups to read her Sharpie-scratched words, I learned that she ate a pumpkin scone on one day, rode her bike on another and stood in a long line the day when Pete's was down two employees. As I recount this for a food blog, I must admit the experience was both familiar and eerie. \u003c/p>\n\u003cp>The works of both Huang and Marsh reveal intimate connections within large-scale systems. Even as you wonder about the ways of science or calculate coffee dollars and carbon miles, you can't help but feel connected to the daily lives of two living, breathing, eating individuals.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mercurytwenty.com\">\u003cstrong>Mercury Twenty Gallery\u003c/strong>\u003c/a>\u003cbr>25 Grand Ave. (at Broadway)\u003cbr>Oakland, CA 94612\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Gallery hours are Friday and Saturday, 11:00 am - 2:00 pm, or by appointment. There will be extended gallery hours on Saturdays, August 4, 11 & 25, 11:00 am - 4:00 pm in conjunction with the \u003ca href=\"http://unreadbookproject.blogspot.com/\">\u003cstrong>Unread Book Project Reading Room\u003c/strong>\u003c/a>. For additional information, please contact \u003ca href=\"mailto:mercurytwenty@gmail.com\">mercurytwenty@gmail.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Plum Chutney: Tales from the Backyard",
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"content": "\u003cp>Canning for me conjures up childhood memories of being in the kitchen with my mom and her friends, usually on a hot steamy Texas summer day, and \"putting up\" bread and butter pickles, fresh raspberry jam (with seeds!), and ripe whole tomatoes. Even with the sweat pouring down your face, there's no better time to can than in the middle of the summer, at the height of the season, when everything is bursting with flavor: crisp cucumbers, ripe red tomatoes, juicy stone fruits, plump berries. Better still when you can pick that fruit out of your own garden.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plum_tree.jpg\">\u003c/p>\n\u003cp>We are lucky enough to have a big shady plum tree, right smack in the middle of our little garden, right smack in the heart of the Mission in San Francisco. If you think that isn't fair, then start making friends with people who have fruit trees and vegetable gardens; we always seem to have more than we can eat or harvest and are looking for others who will enjoy it.\u003c/p>\n\u003cp>Tales of plum wine gone awry (think essence of gasoline) from years past still haunt my flat and the flats above me. And last year we missed the boat and the plums ripened before we could harvest them. Which meant tracking slimy fruit globs into the house, sticky matted fur on the cat, and drunken birds and rats feasting on the fermenting fruit. In an effort to avoid that joyous occurrence (have I not painted a lovely picture?), my roommate Gary (staunch believer in preparing for the revolution) made a concerted effort to rally the troops and plan for the big harvest.\u003c/p>\n\u003cp>So a few weeks ago, when the tree was bursting with perfectly ripe, big juicy green plums, we set aside our sunny Sunday and three of us--armed with our giant canning pot, a ladder, and numerous plastic grocery bags--plucked all of the plums we could reach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plum_pot.jpg\">\u003c/p>\n\u003cp>After throwing around elaborate ideas of jams and jellies and syrups and pickles and more, including drawing up a chart of flavors that go well with plum (including but not limited to cardamom, ginger, and whisky) as well as different preparations (including roasting the plums) we arrived at a consensus: to prepare a simple plum jam that would let the tart yet subtle plum flavor shine, and a more interesting plum and apple chutney.\u003c/p>\n\u003cp>It took all day, but after a while, the cold beers came out, the sweat started pouring down our faces, and it was all worth it.\u003c/p>\n\u003cp>\u003cfont>G-Street Plum Chutney\u003c/font>\u003cbr>\u003cfont>Makes about 14 8-oz jars\u003c/font>\u003c/p>\n\u003cp>2 cups sugar (or a bit less if the plums are very sweet)\u003cbr>1 1/2 cups white vinegar\u003cbr>1 cup water\u003cbr>1 teaspoon salt\u003cbr>2 sticks cinnamon, broken into 1-inch pieces\u003cbr>1 2-inch piece fresh ginger, peeled and thickly sliced\u003cbr>1 teaspoon whole allspice\u003cbr>Cheesecloth\u003cbr>About 6 1/2 lbs plums, pitted and quartered\u003cbr>2 large apples, such as Granny Smith, peeled, cored, and diced\u003cbr>1/2 large yellow onion, peeled and finely diced\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chutney_pot.jpg\">\u003c/p>\n\u003cp>In a large, heavy pot, combine the sugar, vinegar, water, and salt. In a 6-inch square of cheesecloth, tie the cinnamon sticks, ginger, and allspice into a pouch and add it to the pot. Heat the mixture over medium-high heat until boiling, stirring occasionally. Reduce the heat to medium and simmer for about 5 minutes until the mixture becomes syrupy.\u003c/p>\n\u003cp>Add the plums, apples, and onions. Cook, stirring often, over low heat, until the mixture is thickened, about 40-60 minutes. Remove the spice bag. Seal in hot sterilized jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/final_chutney.jpg\">\u003c/p>\n\u003cp>For proper canning instructions, check out:\u003c/p>\n\u003cp>\u003ca href=\"http://www.uga.edu/nchfp/index.html\">A very serious and official guide\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pickyourown.org/apricotjam.htm\">A good online step-by-step guide\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulnoll.com/Oregon/Canning/index.html\">Paul and Bernice, who are awesome!\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>special thanks to Gary and Keith for the lovely plummy pix\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Canning for me conjures up childhood memories of being in the kitchen with my mom and her friends, usually on a hot steamy Texas summer day, and \"putting up\" bread and butter pickles, fresh raspberry jam (with seeds!), and ripe whole tomatoes. Even with the sweat pouring down your face, there's no better time to can than in the middle of the summer, at the height of the season, when everything is bursting with flavor: crisp cucumbers, ripe red tomatoes, juicy stone fruits, plump berries. Better still when you can pick that fruit out of your own garden.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plum_tree.jpg\">\u003c/p>\n\u003cp>We are lucky enough to have a big shady plum tree, right smack in the middle of our little garden, right smack in the heart of the Mission in San Francisco. If you think that isn't fair, then start making friends with people who have fruit trees and vegetable gardens; we always seem to have more than we can eat or harvest and are looking for others who will enjoy it.\u003c/p>\n\u003cp>Tales of plum wine gone awry (think essence of gasoline) from years past still haunt my flat and the flats above me. And last year we missed the boat and the plums ripened before we could harvest them. Which meant tracking slimy fruit globs into the house, sticky matted fur on the cat, and drunken birds and rats feasting on the fermenting fruit. In an effort to avoid that joyous occurrence (have I not painted a lovely picture?), my roommate Gary (staunch believer in preparing for the revolution) made a concerted effort to rally the troops and plan for the big harvest.\u003c/p>\n\u003cp>So a few weeks ago, when the tree was bursting with perfectly ripe, big juicy green plums, we set aside our sunny Sunday and three of us--armed with our giant canning pot, a ladder, and numerous plastic grocery bags--plucked all of the plums we could reach.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plum_pot.jpg\">\u003c/p>\n\u003cp>After throwing around elaborate ideas of jams and jellies and syrups and pickles and more, including drawing up a chart of flavors that go well with plum (including but not limited to cardamom, ginger, and whisky) as well as different preparations (including roasting the plums) we arrived at a consensus: to prepare a simple plum jam that would let the tart yet subtle plum flavor shine, and a more interesting plum and apple chutney.\u003c/p>\n\u003cp>It took all day, but after a while, the cold beers came out, the sweat started pouring down our faces, and it was all worth it.\u003c/p>\n\u003cp>\u003cfont>G-Street Plum Chutney\u003c/font>\u003cbr>\u003cfont>Makes about 14 8-oz jars\u003c/font>\u003c/p>\n\u003cp>2 cups sugar (or a bit less if the plums are very sweet)\u003cbr>1 1/2 cups white vinegar\u003cbr>1 cup water\u003cbr>1 teaspoon salt\u003cbr>2 sticks cinnamon, broken into 1-inch pieces\u003cbr>1 2-inch piece fresh ginger, peeled and thickly sliced\u003cbr>1 teaspoon whole allspice\u003cbr>Cheesecloth\u003cbr>About 6 1/2 lbs plums, pitted and quartered\u003cbr>2 large apples, such as Granny Smith, peeled, cored, and diced\u003cbr>1/2 large yellow onion, peeled and finely diced\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chutney_pot.jpg\">\u003c/p>\n\u003cp>In a large, heavy pot, combine the sugar, vinegar, water, and salt. In a 6-inch square of cheesecloth, tie the cinnamon sticks, ginger, and allspice into a pouch and add it to the pot. Heat the mixture over medium-high heat until boiling, stirring occasionally. Reduce the heat to medium and simmer for about 5 minutes until the mixture becomes syrupy.\u003c/p>\n\u003cp>Add the plums, apples, and onions. Cook, stirring often, over low heat, until the mixture is thickened, about 40-60 minutes. Remove the spice bag. Seal in hot sterilized jars.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/final_chutney.jpg\">\u003c/p>\n\u003cp>For proper canning instructions, check out:\u003c/p>\n\u003cp>\u003ca href=\"http://www.uga.edu/nchfp/index.html\">A very serious and official guide\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pickyourown.org/apricotjam.htm\">A good online step-by-step guide\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulnoll.com/Oregon/Canning/index.html\">Paul and Bernice, who are awesome!\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>special thanks to Gary and Keith for the lovely plummy pix\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740682.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740680.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Strike one more vegetable off my, \"I really, really, REALLY need to learn how to like this repellent green thing\" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince me of your deliciousness.\u003c/p>\n\u003cp>\u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a> did.\u003c/p>\n\u003cp>Even more amazing than my about-face on this \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/whats-in-season.jsp\">newly in season\u003c/a>\u003c/b> veggie is how simple her \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/03/ode_to_a_vegeta.html\">\u003cb>recipe\u003c/b>\u003c/a> is; just slice the fuzzy hexagons and saute. Nothing fancy. When I saw Catherine pull her okra out of the fridge -- already sliced -- I interrogated her. \"Is that necessary? A sort of resting in the fridge to dry out the slime before cooking? It makes it crispier?\" She looked at me. \"No, it was just easier to have them sliced before you came over.\" Oh. \u003c/p>\n\u003cp>Just tonight, I tried to replicate Catherine's easier than easy recipe. Sensing the sizzle-pop was over and delicious okra was soon to follow, my husband wandered into the kitchen and found me staring at my pile of okra. \"I don't think I did it right. It looks overcooked.\" I reached out and sadly plucked a slice out of the green mound and sampled it. It definitely wasn't as crispy as Catherine's. My husband plucked out a slice of his own. \"It's great!\" he assured me. The perfectionist in me didn't believe him. But I plucked out another slice. And another. And another. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Without any utensils or even sitting down, the two of us consumed the entire mass of salty okra in about two minutes. I will not stop in my quest to get my okra Catherine-perfect, but it does appear that even the less than perfect stuff is furiously addicting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm not worried. I have all summer to figure it out.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/04/le_pr_verre_par.html\">\u003cb>Le Pre Verre\u003c/b>\u003c/a> is one of my all time favorite restaurants in Paris. I recommend it to anyone who will listen, and even those who won't. Unassumingly self-characterized as a \"bar au vin\" or wine bar, it is much more than that. The man behind the stove is Chef Philippe Delacourcelle who spent many years cooking throughout Asia. He incorporates all their deep spices - I refuse to call it \"fusion\" because, like the bar au vin, it is so much more - into his traditional French cuisine with spectacular results. Cinnamon and star anise tend to play, appropriately enough, starring roles.\u003c/p>\n\u003cp>This bar au vin, in true French fashion, has a stellar wine list ranging from a cheap and cheerful Languedoc village wine to a bank-breaking Hermitage, star of the Rhone Valley, and everything in between. My friend Katie from St. Helena, who is a veritable encyclopedia of wine, was in town so off to Le Pre Verre we went. I let her chose the wine 🙂\u003c/p>\n\u003cp>Le menu...\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Soupe d'oignons doux et chorizo emulsionne - Sweet onion soup with chorizo emulsion\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Cochon de lait aux epices et chou croquant Pork in a milk-spice sauce with cabbage\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Lieu jaune au bois de cassia, puree fumee - \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/la-vie-dans-un-bateau-dhommard-life-on.jsp\">\u003cb>Lieu Jaune\u003c/b>\u003c/a> cooked in cinnamon with smoked potato puree\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Riz au lait, persil et cachuetes - Tapioca with parsley jus, parsley ice cream, and peanuts\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Truffade de chocolate, melasse glacee - Chocolate truffle torte, ice cream and creme anglaise\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>And for the wine...\u003c/p>\n\u003cp>Gevrey-Chambertin 1er Cru \"Petite Chapelle\" 2000 Trapet\u003c/p>\n\u003cp>If you find yourself in France this summer, there is a huge food event, \u003ca href=\"http://www.lefooding.com/evenements/2007/ete/edito.php\">\u003cb>Grand Fooding d'Ete 2007\u003c/b>\u003c/a>, nicknamed \"Le Fooding\", not to be confused with Le Sportsac, with a very disturbing logo of contorted tongues. Held throughout the summer in Toulouse, Vitry sur Seine, Marseille, and Lyon, Le Fooding features top chefs from all over France. Joining Chef Delacourcelle on June 10th in \u003ca href=\"http://www.lefooding.com/evenements/2007/ete/vitry.php\">\u003cb>Vitry sur Seine\u003c/b>\u003c/a> is Alain Passard of L'Arpege and Frederic Anton of Le Pre Catelan. Christine Ferber, of confiture fame, will also be there serving dessert.\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/04/le_pr_verre_par.html\">\u003cb>Le Pre Verre\u003c/b>\u003c/a>\u003cbr>Chef Philippe Delacourcelle\u003cbr>8 rue Thenard\u003cbr>75005 Paris\u003cbr>+33 (0)1 43 54 59 47\u003cbr>Metro: Maubert Mutualite (#10)\u003cbr>Entree + Plat + Dessert - 25,60 euros or about $35\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rl8ESPk2wJI/AAAAAAAAAA8/YekYsUChG9U/s1600-h/IMG_1062.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rl8ESPk2wJI/AAAAAAAAAA8/YekYsUChG9U/s320/IMG_1062.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I did not grow up in what could be even remotely considered an outdoorsy household. Yes, of course we went outdoors, but generally only to get ourselves to some other indoor venue.\u003c/p>\n\u003cp>Sure, we'd go to the mountains, but we'd stay inside our cabin, unless we needed to go and get more jiffy pop or Sarah Lee Butter Streusel Cake. Our cabin, Molar Manor (go ahead and make fun of the name, we all do) was very near some great skiing, but none of us skied. My father once signed me up for lessons, but when it was learned that my cousin Celeste injured herself at the sport, my lessons were traded in for a bowling ball. At least it was monogrammed.\u003c/p>\n\u003cp>We'd spend summer weekends at Catalina, but generally under a canopy, complete with folding table and chairs, so my father and his friends could play bridge or pinochle or whatever it was he played with the other adults on the beach at Avalon while they drank beer or gin and tonics. Or whatever it was he drank with the other adults. I was too busy protecting myself from the sharks in the water and the sand creatures lurking underneath my beach towel to notice.\u003c/p>\n\u003cp>We'd go to the desert, but I was pretty much relegated to the air-conditioned comfort of my aunt's too, too white-and-blue home in Palm Springs while the adults played golf and my brother and sister refused to go outside in the baking heat to supervise my diving for Fischer-Price people in the pool. Wherever we went, there was always a television to distract us from nature and a hair dryer to combat the effects of outdoor mussing and damage. We really were not a fussy family by general standards. We just didn't care to endure what others might rightly call \"roughing it.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine my surprise when, at the tender age of thirty-four, I discovered I liked camping. In a tent. On the hard ground.\u003c/p>\n\u003cp>I have fallen into a group of fellows who, for better or for worse, love to go camping. And now, so do I.\u003c/p>\n\u003cp>I find a certain pleasure in curling up in my own sleeping bag; in being lulled to sleep by the sound of the surf, or night birds, or even the sound of my snoring fellow campers. I rather like smelling like cold-smoked salmon from huddling around a campfire for three days. And, lacking mirrors, I am comforted by the fact that I can see myself solely through the eyes of my companions. Even when one of them has to tell me I have somethng unpleasant dangling from the end of my nose. I find I can endure many hardships while camping that might surprise my family members. But there is one thing I cannot bear, even in the wilderness...\u003c/p>\n\u003cp>Bad camping food.\u003c/p>\n\u003cp>Though admittedly the biggest food geek in our camping set, I am relieve to report that no one among my camping set would ever subject his fellow survivors to stale buns or canned meats. For this, I am truly grateful.\u003c/p>\n\u003cp>Gary, the most organized human I've ever met, typically breaks down our days away into meals-- which ones we shall eat together and who will prepare them. We divide the work as evenly as we can. Last weekend, I got to make Saturday dinner.\u003c/p>\n\u003cp>The bar was set high the previous evening with a marvelously successful turkey chili with lime, scallions and baked-that-morning corn bread to crumble on top made by our resident New Mexican, Bill. And my friend Dan fortified us properly for our dead marine life hike on Manresa Beach with piles of hot challah french toast with fresh berries and syrup Saturday morning.\u003c/p>\n\u003cp>The pressure, felt by no one but myself, was on.\u003c/p>\n\u003cp>I've been known to blow my food budget on camp dinners before. I was determined to provide something great with a minimum amout of effort and cost. When I say minimum amount, I am speaking in purely relative terms. To myself, I mean.\u003c/p>\n\u003cp>I decided to prepare fish, in the spirit of my friend Adam's \"[I'm]Keeping with chicken and fish these days\" memo. I saw some beautiful wild salmon at my local Whole Foods, but balked at the $90.00 it would cost to the feed six of us. I managed to spy some butterflied trout while still reeling from the salmon sticker shock and opted for that instead.\u003c/p>\n\u003cp>The trout would be easy enough to prepare. I knew I'd have to keep it nice and cold, since I was purchasing fish on Thursday to prepare some 54-odd hours later. That wouldn't be much of a problem-- I'd just store them flat on a bag of ice in my cooler. But what if the fish wound up smelling, um, fishy? I took the fish home, washed them well and kept them soaking in buttermilk, which prevented that problem while giving the trout's flavor some subtle, yet flattering backlighting. Now what to stuff them with?\u003c/p>\n\u003cp>I didn't want to make this too complicated. Trying too hard is embarrassing and makes one the subject of (internal) ridicule. I decided to caramelize onions with a little olive oil and finish them of with a splash of apple cider vinegar and be done with it. Apart from giving a bit of sweetness to the dish, the somewhat slimy characteristic of the onions, I thought, would add a wonderfully morbid touch to the dish, being somewhat reminiscent of the trout's now-discarded viscera. A little salt and pepper and some well-soaked skewers to keep the fish together and prevent the mock entrails from seeping and they were all ready for grilling.\u003c/p>\n\u003cp>Except for one, minor thing. The grate over the campfire was small, deformed by what I imagined to be years of abuse and rather disgusting. I shudder to think what sort of cheap food stuffs has carbonized over that metal. We drove to (it's cheating, I know) a KOA camp store (Before you ask, we were not staying there. Remind me to tell you about my one and only stay at a KOA campground some other time which involved a rather amusing lesbian stripper.) where we purchase a grilling grate, throat lozenges, aluminum foil and facial tissue, not all of which were used in the preparation of dinner. Problem solved.\u003c/p>\n\u003cp>To accompany my fresh water friends, I cut some smallish organic red potatoes in half, coated them in olive oil, salt and pepper and wrapped them very well in aluminum foil. I then buried the potatoes in the ash of the campfire and pretended as though I knew how to make campfire potatoes. While I waited for the fire to do its share of the work, I broke open the three liter box of Jean-Marc Brocard Bourgogne Blanc I brought along for the dinner, sat back on a folding camp chair and tried to look relaxed.\u003c/p>\n\u003cp>When I randomly pulled the potatoes from the fire to find them thoroughly cooked and crispy around the edges, I tossed them with some peppery watercress, olive oil and lemon dressing, buttermilk bleu cheese and crumbled bacon while the fish grilled very quickly over the newly purchased grate. I prayed that the fish were uncontaminated and that my friend Gary, who was ill, would not be made sicker by a bad trout. I was grateful that this campsite had flush toilets close by, just in case.\u003c/p>\n\u003cp>The dinner, I am happy to say, was a success. At least, no one sniggered or became violently ill. I am sorry to report that I did not have the presence of mind to photograph a well-plated and uneaten version of my camp supper. It was only after we had finished and my friend Bill began piling up the fish heads on my plate that I felt I had something photo-worthy.\u003c/p>\n\u003cp>For dessert, my plan was a simple one. Fresh, chilled organic Bing cherries (everyone, it seems, decided to bring cherries. We had approximately one pound of the fruit per person), chocolate truffles and candied, toasted walnuts to nibble on while playing a rousing game or two of Uno. Only we didn't play Uno. We had a rather lengthy discussion about the female reproductive system as we sat around the campfire instead. We might as well have been talking about aliens.\u003c/p>\n\u003cp>I had purchase a rather fascinating (to me) loaf of chocolate cherry bread to consume with dessert but, upon returning from cataloging the decaying wildlife on the beach earlier in the day, returned to discover that I had not stored it safely away. I found its bag on the ground near my tent, but the bread itself was gone. Taken by either a racoon, a bear or, more likely, the brazen little girl from the campsite next to ours who decided to use our water spigot as her personal bidet. In front of us. In broad daylight.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I very much look forward to the next time I head off into the Great Outdoors with my friends. If anyone has a line on where to find collapsible camping martini glasses, drop me a line. Please.\u003c/p>\n\n",
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"description": "I did not grow up in what could be even remotely considered an outdoorsy household. Yes, of course we went outdoors, but generally only to get ourselves to some other indoor venue. Sure, we'd go to the mountains, but we'd stay inside our cabin, unless we needed to go and get more jiffy pop or",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rl8ESPk2wJI/AAAAAAAAAA8/YekYsUChG9U/s1600-h/IMG_1062.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rl8ESPk2wJI/AAAAAAAAAA8/YekYsUChG9U/s320/IMG_1062.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I did not grow up in what could be even remotely considered an outdoorsy household. Yes, of course we went outdoors, but generally only to get ourselves to some other indoor venue.\u003c/p>\n\u003cp>Sure, we'd go to the mountains, but we'd stay inside our cabin, unless we needed to go and get more jiffy pop or Sarah Lee Butter Streusel Cake. Our cabin, Molar Manor (go ahead and make fun of the name, we all do) was very near some great skiing, but none of us skied. My father once signed me up for lessons, but when it was learned that my cousin Celeste injured herself at the sport, my lessons were traded in for a bowling ball. At least it was monogrammed.\u003c/p>\n\u003cp>We'd spend summer weekends at Catalina, but generally under a canopy, complete with folding table and chairs, so my father and his friends could play bridge or pinochle or whatever it was he played with the other adults on the beach at Avalon while they drank beer or gin and tonics. Or whatever it was he drank with the other adults. I was too busy protecting myself from the sharks in the water and the sand creatures lurking underneath my beach towel to notice.\u003c/p>\n\u003cp>We'd go to the desert, but I was pretty much relegated to the air-conditioned comfort of my aunt's too, too white-and-blue home in Palm Springs while the adults played golf and my brother and sister refused to go outside in the baking heat to supervise my diving for Fischer-Price people in the pool. Wherever we went, there was always a television to distract us from nature and a hair dryer to combat the effects of outdoor mussing and damage. We really were not a fussy family by general standards. We just didn't care to endure what others might rightly call \"roughing it.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine my surprise when, at the tender age of thirty-four, I discovered I liked camping. In a tent. On the hard ground.\u003c/p>\n\u003cp>I have fallen into a group of fellows who, for better or for worse, love to go camping. And now, so do I.\u003c/p>\n\u003cp>I find a certain pleasure in curling up in my own sleeping bag; in being lulled to sleep by the sound of the surf, or night birds, or even the sound of my snoring fellow campers. I rather like smelling like cold-smoked salmon from huddling around a campfire for three days. And, lacking mirrors, I am comforted by the fact that I can see myself solely through the eyes of my companions. Even when one of them has to tell me I have somethng unpleasant dangling from the end of my nose. I find I can endure many hardships while camping that might surprise my family members. But there is one thing I cannot bear, even in the wilderness...\u003c/p>\n\u003cp>Bad camping food.\u003c/p>\n\u003cp>Though admittedly the biggest food geek in our camping set, I am relieve to report that no one among my camping set would ever subject his fellow survivors to stale buns or canned meats. For this, I am truly grateful.\u003c/p>\n\u003cp>Gary, the most organized human I've ever met, typically breaks down our days away into meals-- which ones we shall eat together and who will prepare them. We divide the work as evenly as we can. Last weekend, I got to make Saturday dinner.\u003c/p>\n\u003cp>The bar was set high the previous evening with a marvelously successful turkey chili with lime, scallions and baked-that-morning corn bread to crumble on top made by our resident New Mexican, Bill. And my friend Dan fortified us properly for our dead marine life hike on Manresa Beach with piles of hot challah french toast with fresh berries and syrup Saturday morning.\u003c/p>\n\u003cp>The pressure, felt by no one but myself, was on.\u003c/p>\n\u003cp>I've been known to blow my food budget on camp dinners before. I was determined to provide something great with a minimum amout of effort and cost. When I say minimum amount, I am speaking in purely relative terms. To myself, I mean.\u003c/p>\n\u003cp>I decided to prepare fish, in the spirit of my friend Adam's \"[I'm]Keeping with chicken and fish these days\" memo. I saw some beautiful wild salmon at my local Whole Foods, but balked at the $90.00 it would cost to the feed six of us. I managed to spy some butterflied trout while still reeling from the salmon sticker shock and opted for that instead.\u003c/p>\n\u003cp>The trout would be easy enough to prepare. I knew I'd have to keep it nice and cold, since I was purchasing fish on Thursday to prepare some 54-odd hours later. That wouldn't be much of a problem-- I'd just store them flat on a bag of ice in my cooler. But what if the fish wound up smelling, um, fishy? I took the fish home, washed them well and kept them soaking in buttermilk, which prevented that problem while giving the trout's flavor some subtle, yet flattering backlighting. Now what to stuff them with?\u003c/p>\n\u003cp>I didn't want to make this too complicated. Trying too hard is embarrassing and makes one the subject of (internal) ridicule. I decided to caramelize onions with a little olive oil and finish them of with a splash of apple cider vinegar and be done with it. Apart from giving a bit of sweetness to the dish, the somewhat slimy characteristic of the onions, I thought, would add a wonderfully morbid touch to the dish, being somewhat reminiscent of the trout's now-discarded viscera. A little salt and pepper and some well-soaked skewers to keep the fish together and prevent the mock entrails from seeping and they were all ready for grilling.\u003c/p>\n\u003cp>Except for one, minor thing. The grate over the campfire was small, deformed by what I imagined to be years of abuse and rather disgusting. I shudder to think what sort of cheap food stuffs has carbonized over that metal. We drove to (it's cheating, I know) a KOA camp store (Before you ask, we were not staying there. Remind me to tell you about my one and only stay at a KOA campground some other time which involved a rather amusing lesbian stripper.) where we purchase a grilling grate, throat lozenges, aluminum foil and facial tissue, not all of which were used in the preparation of dinner. Problem solved.\u003c/p>\n\u003cp>To accompany my fresh water friends, I cut some smallish organic red potatoes in half, coated them in olive oil, salt and pepper and wrapped them very well in aluminum foil. I then buried the potatoes in the ash of the campfire and pretended as though I knew how to make campfire potatoes. While I waited for the fire to do its share of the work, I broke open the three liter box of Jean-Marc Brocard Bourgogne Blanc I brought along for the dinner, sat back on a folding camp chair and tried to look relaxed.\u003c/p>\n\u003cp>When I randomly pulled the potatoes from the fire to find them thoroughly cooked and crispy around the edges, I tossed them with some peppery watercress, olive oil and lemon dressing, buttermilk bleu cheese and crumbled bacon while the fish grilled very quickly over the newly purchased grate. I prayed that the fish were uncontaminated and that my friend Gary, who was ill, would not be made sicker by a bad trout. I was grateful that this campsite had flush toilets close by, just in case.\u003c/p>\n\u003cp>The dinner, I am happy to say, was a success. At least, no one sniggered or became violently ill. I am sorry to report that I did not have the presence of mind to photograph a well-plated and uneaten version of my camp supper. It was only after we had finished and my friend Bill began piling up the fish heads on my plate that I felt I had something photo-worthy.\u003c/p>\n\u003cp>For dessert, my plan was a simple one. Fresh, chilled organic Bing cherries (everyone, it seems, decided to bring cherries. We had approximately one pound of the fruit per person), chocolate truffles and candied, toasted walnuts to nibble on while playing a rousing game or two of Uno. Only we didn't play Uno. We had a rather lengthy discussion about the female reproductive system as we sat around the campfire instead. We might as well have been talking about aliens.\u003c/p>\n\u003cp>I had purchase a rather fascinating (to me) loaf of chocolate cherry bread to consume with dessert but, upon returning from cataloging the decaying wildlife on the beach earlier in the day, returned to discover that I had not stored it safely away. I found its bag on the ground near my tent, but the bread itself was gone. Taken by either a racoon, a bear or, more likely, the brazen little girl from the campsite next to ours who decided to use our water spigot as her personal bidet. In front of us. In broad daylight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I very much look forward to the next time I head off into the Great Outdoors with my friends. If anyone has a line on where to find collapsible camping martini glasses, drop me a line. Please.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fever-Tree Revisited: Ginger Ale",
"title": "Fever-Tree Revisited: Ginger Ale",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n",
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"description": "When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles. Until now. After my last Fever-Tree musing, I was invited to participate in intimate Fever-Tree event at",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Bonjour mes amis! Apologies for going AWOL on y'all the past few months. I've been contending with some health issues including emergency surgery here in Paris but I'm finally getting my energy back and am ready to cook! \u003c/p>\n\u003cp>My \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cstrong>last Phenomenal Women Dinner\u003c/strong>\u003c/a> was so heartwarming I thought I'd try it on the other side of the ocean so this winter when I was back in San Francisco, I gathered my posse for lunch and toasted to another group of phenomenal women....\u003cem>sans\u003c/em> \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/chocolate-conundrum.jsp\">\u003cstrong>shoe\u003c/strong>\u003c/a>. As I was planning the meal a few days before, I realized I'd left my fabulous chocolate stilleto back in Paris. Quelle horreur! What to do?! I needed something fabulous on the table to salute these fabulous women so rather than print the inspiring Maya Angelou poem, Phenomenal Women, on the back of the menu like I did previously, I decided to buy everyone the single poem book adorned with Paul Gaugin's \"Woman with a Fan\". Thank God for Amazon.com and 2-day delivery!\u003c/p>\n\u003cp>Of course a meal \u003cem>chez moi\u003c/em> isn't complete without \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/buon-natale-joyeux-noel-christmas-menu.jsp\">a culinary disaster \u003c/a>\u003c/strong>and this one was no excpetion. The evening before I realized my immersion blender was back in Paris in good company with my chocolate stilleto. AAAAAAAK! How was I going to puree the soup?! I rushed off to the store minutes before it closed. They only had the cordless kind that plugged into the wall to charge. Fine. Whatever. Ring it up. I plugged the blender into the wall and went to sleep. \u003c/p>\n\u003cp>The next morning as guest arrival time was quickly approaching, we went to blend the soup and my trusty new immersion blender whirred for about 28 seconds then sputtered out. AAAAAAAK! It needed to charge for 24 hours. Damn! I dug out my 10 year old Cuisinart, washed off the inch and a half of dust and grime from 9-1/2 years of sitting in the box, and started blending in batches. Disaster averted. It was still too thick but at least it didn't look like cat hurl anymore. I topped the soup with a star shaped slice of beet and a drizzle of truffle oil. Et voila! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Dejeuner des Femme Phenomenale! \u003cbr>Phenomenal Woman Lunch!\u003c/strong>\u003c/p>\n\u003cp>\u003ci>Piper Champagne Brut Imperial\u003c/i>\u003cbr>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/gougres-in-burgundy.jsp\">Gougeres de Comte - Comte Cheese Gougeres\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.klwines.com/product.asp?sku=1024340\">Domaine de Viking, Vouvray 2000\u003c/a>\u003c/em>\u003cbr>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/la-fete-des-amoureux-valentines-day.jsp\">Potage de Panais et Celeriac - Parsnip and Celeriac Soup\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>(\u003cem>not my plates!\u003c/em>)\u003c/p>\n\u003cp>\u003cb>Salade des Coquilles Saint-Jacques, Salade Verte avec Vinaigrette des Framboises - Mixed Green Salad with Sauteed Scallops, Raspberry Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Asperges Vertes et Blanches - White and Green Asparagus\u003c/b>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.klwines.com/find/search.asp?w=Savigny-Narbantons+&ob=an&wr=e&submit=Go\">Savigny-Narbantons Premier Cru 2004 - Camus-Bruchon et Fils\u003c/a>\u003c/em>\u003cbr>\u003cb>Assiette des Fromages - Cheese Plate\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp\">Decadence de Chocolat avec Jus de Clementine - Chocolate Decadence with Odwalla Tangerine Reduction\u003c/a>\u003c/b> \u003c/p>\n\u003cp>RECIPES............................\u003c/p>\n\u003cp>\u003cb>Seared Scallops on Mixed Greens & Beets with Raspberry Champagne Vinaigrette\u003c/b> - serves 4 \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>20 scallops (5 per person)\u003cbr>olive oil\u003cbr>sea salt & fresh ground pepper\u003cbr>4 handfuls of mixed greens\u003cbr>roast beets (small beets quartered, large beets in eighths, 6 pieces per person)\u003cbr>1/2 cup champagne\u003cbr>1 shallot, finely chopped\u003cbr>1/2 cup raspberries, mashed with a fork\u003cbr>1-1/2 cups light flavored olive oil or vegetable oil\u003c/p>\n\u003cp>1. Make vinaigrette. Combine champagne, raspberries, shallot, salt & pepper. Smoosh raspberries with a fork. Slowly whisk in oil.\u003c/p>\n\u003cp>2. Heat a pan over medium heat with olive oil. Sauté scallops until golden brown on each side. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>3. While scallops are cooking, toss greens and beets separately with vinaigrette. Season greens with sea salt & fresh ground pepper as needed. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>4. Place greens and beets on half the plate. Place asparagus spears on the other half of the plate.\u003c/p>\n\u003cp>5. Place 5 scallops in a circle on greens and serve.\u003c/p>\n\u003cp>\u003cb>Roasted Asparagus\u003c/b> - serves 4 \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>1 bunch asparagus\u003cbr>1 tbsp olive oil\u003cbr>3-4 cloves chopped garlic\u003cbr>zest of 1 lemon\u003cbr>sea salt\u003cbr>fresh ground pepper\u003c/p>\n\u003cp>1. Heat oven to 400F.\u003c/p>\n\u003cp>2. Snap off bottoms of asparagus. Peel a few inches up from bottom with harp peeler.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>3. Place asparagus on sheet pan with foil. Coat with olive oil. Sprinkle with sea salt, fresh ground pepper, garlic, lemon zest.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>4. Roast for approximately 10-15 minutes.\u003c/p>\n\u003cp>5. Serve warm or let cool and serve at room temperature. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Timeline\u003c/b>\u003c/p>\n\u003cp>1. set table night before \u003cbr>2. chill champagne, water\u003cbr>3. peel, cube and roast celeriac and parsnips\u003cbr>4. saute onions, leeks\u003cbr>5. cook soup\u003cbr>6. make chocolate batter\u003cbr>7. gougeres mis en place (set out all ingredients)\u003cbr>8. prep asparagus\u003cbr>9. reduce mandarin juice\u003cbr>10. prep beets (cut 10 stars, quarter the rest)\u003cbr>11. prep greens\u003cbr>12. prep scallops\u003cbr>13. make vinaigrette\u003cbr>14. make gougeres\u003cbr>(guests arrive. serve champagne, gougeres)\u003cbr>15. roast asparagus\u003cbr>16. warm bowls\u003cbr>17. serve soup\u003cbr>(saute scallops)\u003cbr>18. serve salad\u003cbr>19. serve cheese course\u003cbr>(bake chocolate dessert)\u003cbr>20. serve dessert!\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Bonjour mes amis! Apologies for going AWOL on y'all the past few months. I've been contending with some health issues including emergency surgery here in Paris but I'm finally getting my energy back and am ready to cook! \u003c/p>\n\u003cp>My \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cstrong>last Phenomenal Women Dinner\u003c/strong>\u003c/a> was so heartwarming I thought I'd try it on the other side of the ocean so this winter when I was back in San Francisco, I gathered my posse for lunch and toasted to another group of phenomenal women....\u003cem>sans\u003c/em> \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/chocolate-conundrum.jsp\">\u003cstrong>shoe\u003c/strong>\u003c/a>. As I was planning the meal a few days before, I realized I'd left my fabulous chocolate stilleto back in Paris. Quelle horreur! What to do?! I needed something fabulous on the table to salute these fabulous women so rather than print the inspiring Maya Angelou poem, Phenomenal Women, on the back of the menu like I did previously, I decided to buy everyone the single poem book adorned with Paul Gaugin's \"Woman with a Fan\". Thank God for Amazon.com and 2-day delivery!\u003c/p>\n\u003cp>Of course a meal \u003cem>chez moi\u003c/em> isn't complete without \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/buon-natale-joyeux-noel-christmas-menu.jsp\">a culinary disaster \u003c/a>\u003c/strong>and this one was no excpetion. The evening before I realized my immersion blender was back in Paris in good company with my chocolate stilleto. AAAAAAAK! How was I going to puree the soup?! I rushed off to the store minutes before it closed. They only had the cordless kind that plugged into the wall to charge. Fine. Whatever. Ring it up. I plugged the blender into the wall and went to sleep. \u003c/p>\n\u003cp>The next morning as guest arrival time was quickly approaching, we went to blend the soup and my trusty new immersion blender whirred for about 28 seconds then sputtered out. AAAAAAAK! It needed to charge for 24 hours. Damn! I dug out my 10 year old Cuisinart, washed off the inch and a half of dust and grime from 9-1/2 years of sitting in the box, and started blending in batches. Disaster averted. It was still too thick but at least it didn't look like cat hurl anymore. I topped the soup with a star shaped slice of beet and a drizzle of truffle oil. Et voila! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Dejeuner des Femme Phenomenale! \u003cbr>Phenomenal Woman Lunch!\u003c/strong>\u003c/p>\n\u003cp>\u003ci>Piper Champagne Brut Imperial\u003c/i>\u003cbr>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/gougres-in-burgundy.jsp\">Gougeres de Comte - Comte Cheese Gougeres\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.klwines.com/product.asp?sku=1024340\">Domaine de Viking, Vouvray 2000\u003c/a>\u003c/em>\u003cbr>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/la-fete-des-amoureux-valentines-day.jsp\">Potage de Panais et Celeriac - Parsnip and Celeriac Soup\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>(\u003cem>not my plates!\u003c/em>)\u003c/p>\n\u003cp>\u003cb>Salade des Coquilles Saint-Jacques, Salade Verte avec Vinaigrette des Framboises - Mixed Green Salad with Sauteed Scallops, Raspberry Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Asperges Vertes et Blanches - White and Green Asparagus\u003c/b>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.klwines.com/find/search.asp?w=Savigny-Narbantons+&ob=an&wr=e&submit=Go\">Savigny-Narbantons Premier Cru 2004 - Camus-Bruchon et Fils\u003c/a>\u003c/em>\u003cbr>\u003cb>Assiette des Fromages - Cheese Plate\u003c/b>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp\">Decadence de Chocolat avec Jus de Clementine - Chocolate Decadence with Odwalla Tangerine Reduction\u003c/a>\u003c/b> \u003c/p>\n\u003cp>RECIPES............................\u003c/p>\n\u003cp>\u003cb>Seared Scallops on Mixed Greens & Beets with Raspberry Champagne Vinaigrette\u003c/b> - serves 4 \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>20 scallops (5 per person)\u003cbr>olive oil\u003cbr>sea salt & fresh ground pepper\u003cbr>4 handfuls of mixed greens\u003cbr>roast beets (small beets quartered, large beets in eighths, 6 pieces per person)\u003cbr>1/2 cup champagne\u003cbr>1 shallot, finely chopped\u003cbr>1/2 cup raspberries, mashed with a fork\u003cbr>1-1/2 cups light flavored olive oil or vegetable oil\u003c/p>\n\u003cp>1. Make vinaigrette. Combine champagne, raspberries, shallot, salt & pepper. Smoosh raspberries with a fork. Slowly whisk in oil.\u003c/p>\n\u003cp>2. Heat a pan over medium heat with olive oil. Sauté scallops until golden brown on each side. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>3. While scallops are cooking, toss greens and beets separately with vinaigrette. Season greens with sea salt & fresh ground pepper as needed. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>4. Place greens and beets on half the plate. Place asparagus spears on the other half of the plate.\u003c/p>\n\u003cp>5. Place 5 scallops in a circle on greens and serve.\u003c/p>\n\u003cp>\u003cb>Roasted Asparagus\u003c/b> - serves 4 \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>1 bunch asparagus\u003cbr>1 tbsp olive oil\u003cbr>3-4 cloves chopped garlic\u003cbr>zest of 1 lemon\u003cbr>sea salt\u003cbr>fresh ground pepper\u003c/p>\n\u003cp>1. Heat oven to 400F.\u003c/p>\n\u003cp>2. Snap off bottoms of asparagus. Peel a few inches up from bottom with harp peeler.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>3. Place asparagus on sheet pan with foil. Coat with olive oil. Sprinkle with sea salt, fresh ground pepper, garlic, lemon zest.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>4. Roast for approximately 10-15 minutes.\u003c/p>\n\u003cp>5. Serve warm or let cool and serve at room temperature. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Timeline\u003c/b>\u003c/p>\n\u003cp>1. set table night before \u003cbr>2. chill champagne, water\u003cbr>3. peel, cube and roast celeriac and parsnips\u003cbr>4. saute onions, leeks\u003cbr>5. cook soup\u003cbr>6. make chocolate batter\u003cbr>7. gougeres mis en place (set out all ingredients)\u003cbr>8. prep asparagus\u003cbr>9. reduce mandarin juice\u003cbr>10. prep beets (cut 10 stars, quarter the rest)\u003cbr>11. prep greens\u003cbr>12. prep scallops\u003cbr>13. make vinaigrette\u003cbr>14. make gougeres\u003cbr>(guests arrive. serve champagne, gougeres)\u003cbr>15. roast asparagus\u003cbr>16. warm bowls\u003cbr>17. serve soup\u003cbr>(saute scallops)\u003cbr>18. serve salad\u003cbr>19. serve cheese course\u003cbr>(bake chocolate dessert)\u003cbr>20. serve dessert!\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"order": 18
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},
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"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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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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