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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/frenchfryburrito2-725341.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/frenchfryburrito2-713421.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>As a San Franciscan, when I say \"California Burrito,\" what do you think? If you're like me -- not a native Californian, but one who has come to her current lifestyle by happy happenstance -- you may have learned that a California Burrito is stuffed full of healthy deliciousness. My first experience of a California Burrito was at Boca Grande in Cambridge, MA. (Stop laughing, good burritos CAN be found on the East Coast! Sometimes.) That particular burrito had me blissfully chewing through fresh-scented sprouts, velvety avocado, melty cheese, and the usual rice, beans, salsa, and lettuce. No meat.\u003c/p>\n\u003cp>However, in San Diego, at a choose-your-own-location Roberto's, a California Burrito is a carne asada (steak) burrito with cheese, tomatoes, lettuce and...FRENCH FRIES! Seriously, french fries. Somehow, this just doesn't strike me as a California type of thing. It's, like, the polar opposite of all the fountain-of-youth-giving good fats/antioxidents/\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/07/18/AR2006071800274.html\">superfreak foods\u003c/a>\u003c/b> that one might expect to find in a stereotyped California burrito.\u003c/p>\n\u003cp>Roberto's California Burrito puts me in delirious mind of the Brit après pub special of Chip Butty. For the uninitiated, a Chip Butty is exactly what you want on your way home from a lagered up night. It's chips (fries) stuffed in a pita, slathered with mayonnaise, and doused with fruity HP Brown Sauce. It's crazy, it's artery clogging, but it's so disgustingly good when you have a belly full of booze. Of course, if you're feeling healthy, you might opt for the yogurt-based tzaziki over the mayo. I frequently did and staggered home feeling quite virtuous.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/frenchfryburrito2-725341.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/frenchfryburrito2-713421.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>As a San Franciscan, when I say \"California Burrito,\" what do you think? If you're like me -- not a native Californian, but one who has come to her current lifestyle by happy happenstance -- you may have learned that a California Burrito is stuffed full of healthy deliciousness. My first experience of a California Burrito was at Boca Grande in Cambridge, MA. (Stop laughing, good burritos CAN be found on the East Coast! Sometimes.) That particular burrito had me blissfully chewing through fresh-scented sprouts, velvety avocado, melty cheese, and the usual rice, beans, salsa, and lettuce. No meat.\u003c/p>\n\u003cp>However, in San Diego, at a choose-your-own-location Roberto's, a California Burrito is a carne asada (steak) burrito with cheese, tomatoes, lettuce and...FRENCH FRIES! Seriously, french fries. Somehow, this just doesn't strike me as a California type of thing. It's, like, the polar opposite of all the fountain-of-youth-giving good fats/antioxidents/\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2006/07/18/AR2006071800274.html\">superfreak foods\u003c/a>\u003c/b> that one might expect to find in a stereotyped California burrito.\u003c/p>\n\u003cp>Roberto's California Burrito puts me in delirious mind of the Brit après pub special of Chip Butty. For the uninitiated, a Chip Butty is exactly what you want on your way home from a lagered up night. It's chips (fries) stuffed in a pita, slathered with mayonnaise, and doused with fruity HP Brown Sauce. It's crazy, it's artery clogging, but it's so disgustingly good when you have a belly full of booze. Of course, if you're feeling healthy, you might opt for the yogurt-based tzaziki over the mayo. I frequently did and staggered home feeling quite virtuous.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDKarlettaMoniz.png\">\u003cbr>Title: Publisher of \u003cb>\u003ca href=\"http://www.culinarymuse.com/\">Culinary Muse\u003c/a>\u003c/b> and Cocoa Tutor\u003cbr>Hometown: San Leandro, CA\u003c/p>\n\u003cp>\u003cb>1. What happens on your Chocolate & Knitting tour?\u003c/b>\u003cbr>We start off at a knitting store and take a lesson that lasts about an hour, then we have a lesson on how to taste chocolate, then we go for lunch. After lunch we stop at some gourmet shops that happen to sell really nice chocolate then we visit another knitting store and the afternoon ends at the Ferry Building where we visit \u003cb>\u003ca href=\"http://www.recchiuti.com/cgi-bin/recchiuti/locations.html\">Recchiuti\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>I try to book a minimum of two people, often a group of friends sign up together, or knitting groups, it's always people who are able to take an afternoon off since the tour doesn't run on the weekends. So far only women have signed up but men make some of the best knitters so I think it's only a matter of time before they start coming along too.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the combination of chocolate and knitting?\u003c/b>\u003cbr>I was getting this wonderful feeling from knitting, a meditative state, not quite euphoria but it reminded me of the feeling I got when I would eat really great chocolate. And I realized they were both things that people were absolutely passionate about and there was a way to marry the two.\u003c/p>\n\u003cp>\u003cb>3. How would you recommend that someone tastes chocolate?\u003c/b>\u003cbr>I would suggest going to someplace like Cost Plus and getting a 60 or 65% chocolate from three different manufacturers and tasting each one, maybe El Rey, Guittard, Scharffen Berger or Valrhona. That way you can learn what you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What are your favorite chocolates and places to shop for chocolate?\u003c/b>\u003cbr>I like \u003cb>\u003ca href=\"http://www.charleschocolates.com/index.php\">Charles Chocolates\u003c/a>\u003c/b>, they do an amazing Mojito chocolate. I also really enjoy \u003cb>\u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a>\u003c/b> Bittersweet 72% bar. I buy chocolate at \u003cb>\u003ca href=\"http://www.cheeseplus.com/\">Cheese Plus\u003c/a>\u003c/b> on Polk St and also at \u003cb>\u003ca href=\"http://www.stepup.com/store/Chocolate-Covered-3244\">Chocolate Covered\u003c/a>\u003c/b> on 24th St. When it comes to pairing chocolate and wine, I like \u003cb>\u003ca href=\"http://www.quadywinery.com/essensia.html\">Essensia\u003c/a>\u003c/b> with \u003cb>\u003ca href=\"http://www.greenandblacks.com/uk/productdetails.php?pageid=27&cid=6&pid=11\">Green & Black's white chocolate\u003c/a>\u003c/b>, or a good quality dark chocolate with a fruity pinot noir. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's next for the tours?\u003c/b>\u003cbr>Neighborhood culinary tours, including gourmet cheese shops, wine shops, a neighborhood restaurant that only locals know about, some bargain shops, and tasting at each place along the way, of course. I'll also be teaching a chocolate and port pairing class at the \u003cb>\u003ca href=\"http://www.cheeseschoolsf.com/\">Cheese School of San Francisco\u003c/a>\u003c/b> in October.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDKarlettaMoniz.png\">\u003cbr>Title: Publisher of \u003cb>\u003ca href=\"http://www.culinarymuse.com/\">Culinary Muse\u003c/a>\u003c/b> and Cocoa Tutor\u003cbr>Hometown: San Leandro, CA\u003c/p>\n\u003cp>\u003cb>1. What happens on your Chocolate & Knitting tour?\u003c/b>\u003cbr>We start off at a knitting store and take a lesson that lasts about an hour, then we have a lesson on how to taste chocolate, then we go for lunch. After lunch we stop at some gourmet shops that happen to sell really nice chocolate then we visit another knitting store and the afternoon ends at the Ferry Building where we visit \u003cb>\u003ca href=\"http://www.recchiuti.com/cgi-bin/recchiuti/locations.html\">Recchiuti\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>I try to book a minimum of two people, often a group of friends sign up together, or knitting groups, it's always people who are able to take an afternoon off since the tour doesn't run on the weekends. So far only women have signed up but men make some of the best knitters so I think it's only a matter of time before they start coming along too.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the combination of chocolate and knitting?\u003c/b>\u003cbr>I was getting this wonderful feeling from knitting, a meditative state, not quite euphoria but it reminded me of the feeling I got when I would eat really great chocolate. And I realized they were both things that people were absolutely passionate about and there was a way to marry the two.\u003c/p>\n\u003cp>\u003cb>3. How would you recommend that someone tastes chocolate?\u003c/b>\u003cbr>I would suggest going to someplace like Cost Plus and getting a 60 or 65% chocolate from three different manufacturers and tasting each one, maybe El Rey, Guittard, Scharffen Berger or Valrhona. That way you can learn what you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4. What are your favorite chocolates and places to shop for chocolate?\u003c/b>\u003cbr>I like \u003cb>\u003ca href=\"http://www.charleschocolates.com/index.php\">Charles Chocolates\u003c/a>\u003c/b>, they do an amazing Mojito chocolate. I also really enjoy \u003cb>\u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a>\u003c/b> Bittersweet 72% bar. I buy chocolate at \u003cb>\u003ca href=\"http://www.cheeseplus.com/\">Cheese Plus\u003c/a>\u003c/b> on Polk St and also at \u003cb>\u003ca href=\"http://www.stepup.com/store/Chocolate-Covered-3244\">Chocolate Covered\u003c/a>\u003c/b> on 24th St. When it comes to pairing chocolate and wine, I like \u003cb>\u003ca href=\"http://www.quadywinery.com/essensia.html\">Essensia\u003c/a>\u003c/b> with \u003cb>\u003ca href=\"http://www.greenandblacks.com/uk/productdetails.php?pageid=27&cid=6&pid=11\">Green & Black's white chocolate\u003c/a>\u003c/b>, or a good quality dark chocolate with a fruity pinot noir. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's next for the tours?\u003c/b>\u003cbr>Neighborhood culinary tours, including gourmet cheese shops, wine shops, a neighborhood restaurant that only locals know about, some bargain shops, and tasting at each place along the way, of course. I'll also be teaching a chocolate and port pairing class at the \u003cb>\u003ca href=\"http://www.cheeseschoolsf.com/\">Cheese School of San Francisco\u003c/a>\u003c/b> in October.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Temescal Farmers' Market, Oakland",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/TemescalMarketBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/TemescalMarket-786278.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.urbanvillageonline.com\">\u003cstrong>Temescal Farmers Market in Oakland\u003c/strong>\u003c/a> is one of the Bay Area's newest farmers' markets. It opened this summer, and is already a bustling and busy market. It is set up in the DMV parking lot, and is very close to the shopping area of the Temescal district. The market is largely organic, and is well represented by vendors who have a solid reputation for providing quality products.\u003c/p>\n\u003cp>I could easily do all my shopping for the week at this market, as most major food products are covered: fruits and vegetables, soy products, fish, eggs, and baked goods. I didn't see cheese or meat/poultry vendors. The only negative of this market is that there is not a bathroom facility, and to use a restroom one must walk several blocks to the Walgreen's.\u003c/p>\n\u003cp>I was really pleased to be able to try Bakesale Betty's products, as I had been reading about them for a while. They were handing out an entire vanilla shortcake as a sample, which was delicious and thoroughly enjoyable. Ella Bella Farm was another happy surprise. Ella Bella attends the Saturday Ferry Plaza market, but it was nice to see them at a smaller market as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I attended the market on August 20, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>\u003c/strong> (Oakland). Baked items.\u003cbr>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tQE4SPlX9ZlFSbF4JPU4pg\">Bay Bread\u003c/a>\u003c/strong> (San Francisco).\u003cbr>\u003cstrong>\u003ca href=\"http://www.bigpawgrub.com/\">Big Paw Grub\u003c/a>\u003c/strong>. Oils, Vinegars.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_8.php\">Blossom Bluff Orchard\u003c/a>\u003c/strong> (Parlier). Stone fruit.\u003cbr>\u003cstrong>Blue Bottle Coffee Company\u003c/strong>.\u003cbr>\u003cstrong>Borba Farm\u003c/strong> (Aromas). Vegetables, berries, peppers.\u003cbr>\u003cstrong>Brentwood Corn\u003c/strong> (Brentwood).\u003cbr>\u003cstrong>Donna's Tamales\u003c/strong>.\u003cbr>\u003cstrong>East/West Afghan\u003c/strong> (Martinez). Prepared Afghan Food.\u003cbr>\u003cstrong>EGB Farms\u003c/strong> (Ripon). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ellabellafarm.com/\">Ella Bella Farm\u003c/a>\u003c/strong> (Santa Cruz). Berries, dry-farmed tomatoes, vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/pages/848306/index.htm\">Feel Good Bakery\u003c/a>\u003c/strong> (Alameda).\u003cbr>\u003cstrong>\u003ca href=\"http://glaumeggranch.com/\">Glaum Egg Ranch\u003c/a>\u003c/strong> (Aptos). Eggs.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_39.php\">Hamada Farm\u003c/a>\u003c/strong> (Kingsburg). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Vegetables, melons, tomatoes.\u003cbr>\u003cstrong>Happy Girl Foods\u003c/strong> (Freedom). Pickled, canned items.\u003cbr>\u003cstrong>\u003ca href=\"http://www.hodosoybeanery.com/\">Hodo Soy\u003c/a>\u003c/strong> (San Jose). Tofu products.\u003cbr>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_53.php\">Kashiwase\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003cbr>\u003cstrong>Kettle Corn\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.goatmilkicecream.com/\">Laloo's Ice Cream\u003c/a>\u003c/strong> (Sonoma County). Goat milk ice cream.\u003cbr>\u003cstrong>Little Bug Organic\u003c/strong>. Baby Food.\u003cbr>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a>\u003c/strong> (Lodi). Tomatoes, strawberries, squashes.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/Macdonald.html\">MacDonald's Organic Farm\u003c/a>\u003c/strong> (Sebastopol). Apples.\u003cbr>\u003cstrong>Mt. Moriah Farms\u003c/strong>. Stone fruit, grapes.\u003cbr>\u003cstrong>\u003ca href=\"http://www.daviswiki.org/Olinda_Olive_Oil\">Olio Olinda\u003c/a>\u003c/strong> (Happy Valley). Olive oil.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pinnacleorganic.com/\">Pinnacle Organic Produce\u003c/a>\u003c/strong> (San Juan Bautista). Vegetables, tomatoes, corn.\u003cbr>\u003cstrong>Pot Pie Paradise\u003c/strong>. Pot pies to take home.\u003cbr>\u003cstrong>\u003ca href=\"http://www.sterntalerbakery.com/\">Sterntaler Bakery\u003c/a>\u003c/strong> (San Carlos). German baked goods.\u003cbr>\u003cstrong>\u003ca href=\"http://www.rockridgemarkethall.com/pastashop/index_pasta.html\">The Pasta Shop\u003c/a>\u003c/strong> (Oakland). Fresh pasta.\u003cbr>\u003cstrong>\u003ca href=\"http://sunshineorganic.com/\">VB Organic\u003c/a>\u003c/strong> (Watsonville). Berries, snow peas.\u003cbr>\u003cstrong>Wild King Salmon\u003c/strong>.\u003cbr>Various prepared food vendors: crepes, Thai food, Filipino Food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can visit the \u003ca href=\"http://www.urbanvillageonline.com\">\u003cstrong>Temescal Farmers' Market\u003c/strong>\u003c/a> on Sundays from 9 am to 1 pm. It is located at the Oakland DMV, 5300 Claremont Ave (near Telegraph). You can park in the neighborhoods near the market or in the DMV parking lot. This is a year round, rain or shine market.\u003c/p>\n\n",
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"description": "In an area where we have one of the world's renowned farmers' markets, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/TemescalMarketBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/TemescalMarket-786278.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.urbanvillageonline.com\">\u003cstrong>Temescal Farmers Market in Oakland\u003c/strong>\u003c/a> is one of the Bay Area's newest farmers' markets. It opened this summer, and is already a bustling and busy market. It is set up in the DMV parking lot, and is very close to the shopping area of the Temescal district. The market is largely organic, and is well represented by vendors who have a solid reputation for providing quality products.\u003c/p>\n\u003cp>I could easily do all my shopping for the week at this market, as most major food products are covered: fruits and vegetables, soy products, fish, eggs, and baked goods. I didn't see cheese or meat/poultry vendors. The only negative of this market is that there is not a bathroom facility, and to use a restroom one must walk several blocks to the Walgreen's.\u003c/p>\n\u003cp>I was really pleased to be able to try Bakesale Betty's products, as I had been reading about them for a while. They were handing out an entire vanilla shortcake as a sample, which was delicious and thoroughly enjoyable. Ella Bella Farm was another happy surprise. Ella Bella attends the Saturday Ferry Plaza market, but it was nice to see them at a smaller market as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I attended the market on August 20, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>\u003c/strong> (Oakland). Baked items.\u003cbr>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tQE4SPlX9ZlFSbF4JPU4pg\">Bay Bread\u003c/a>\u003c/strong> (San Francisco).\u003cbr>\u003cstrong>\u003ca href=\"http://www.bigpawgrub.com/\">Big Paw Grub\u003c/a>\u003c/strong>. Oils, Vinegars.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_8.php\">Blossom Bluff Orchard\u003c/a>\u003c/strong> (Parlier). Stone fruit.\u003cbr>\u003cstrong>Blue Bottle Coffee Company\u003c/strong>.\u003cbr>\u003cstrong>Borba Farm\u003c/strong> (Aromas). Vegetables, berries, peppers.\u003cbr>\u003cstrong>Brentwood Corn\u003c/strong> (Brentwood).\u003cbr>\u003cstrong>Donna's Tamales\u003c/strong>.\u003cbr>\u003cstrong>East/West Afghan\u003c/strong> (Martinez). Prepared Afghan Food.\u003cbr>\u003cstrong>EGB Farms\u003c/strong> (Ripon). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ellabellafarm.com/\">Ella Bella Farm\u003c/a>\u003c/strong> (Santa Cruz). Berries, dry-farmed tomatoes, vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/pages/848306/index.htm\">Feel Good Bakery\u003c/a>\u003c/strong> (Alameda).\u003cbr>\u003cstrong>\u003ca href=\"http://glaumeggranch.com/\">Glaum Egg Ranch\u003c/a>\u003c/strong> (Aptos). Eggs.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_39.php\">Hamada Farm\u003c/a>\u003c/strong> (Kingsburg). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Vegetables, melons, tomatoes.\u003cbr>\u003cstrong>Happy Girl Foods\u003c/strong> (Freedom). Pickled, canned items.\u003cbr>\u003cstrong>\u003ca href=\"http://www.hodosoybeanery.com/\">Hodo Soy\u003c/a>\u003c/strong> (San Jose). Tofu products.\u003cbr>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_53.php\">Kashiwase\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003cbr>\u003cstrong>Kettle Corn\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.goatmilkicecream.com/\">Laloo's Ice Cream\u003c/a>\u003c/strong> (Sonoma County). Goat milk ice cream.\u003cbr>\u003cstrong>Little Bug Organic\u003c/strong>. Baby Food.\u003cbr>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a>\u003c/strong> (Lodi). Tomatoes, strawberries, squashes.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/Macdonald.html\">MacDonald's Organic Farm\u003c/a>\u003c/strong> (Sebastopol). Apples.\u003cbr>\u003cstrong>Mt. Moriah Farms\u003c/strong>. Stone fruit, grapes.\u003cbr>\u003cstrong>\u003ca href=\"http://www.daviswiki.org/Olinda_Olive_Oil\">Olio Olinda\u003c/a>\u003c/strong> (Happy Valley). Olive oil.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pinnacleorganic.com/\">Pinnacle Organic Produce\u003c/a>\u003c/strong> (San Juan Bautista). Vegetables, tomatoes, corn.\u003cbr>\u003cstrong>Pot Pie Paradise\u003c/strong>. Pot pies to take home.\u003cbr>\u003cstrong>\u003ca href=\"http://www.sterntalerbakery.com/\">Sterntaler Bakery\u003c/a>\u003c/strong> (San Carlos). German baked goods.\u003cbr>\u003cstrong>\u003ca href=\"http://www.rockridgemarkethall.com/pastashop/index_pasta.html\">The Pasta Shop\u003c/a>\u003c/strong> (Oakland). Fresh pasta.\u003cbr>\u003cstrong>\u003ca href=\"http://sunshineorganic.com/\">VB Organic\u003c/a>\u003c/strong> (Watsonville). Berries, snow peas.\u003cbr>\u003cstrong>Wild King Salmon\u003c/strong>.\u003cbr>Various prepared food vendors: crepes, Thai food, Filipino Food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can visit the \u003ca href=\"http://www.urbanvillageonline.com\">\u003cstrong>Temescal Farmers' Market\u003c/strong>\u003c/a> on Sundays from 9 am to 1 pm. It is located at the Oakland DMV, 5300 Claremont Ave (near Telegraph). You can park in the neighborhoods near the market or in the DMV parking lot. This is a year round, rain or shine market.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-724478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-723007.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers for their cooling qualities, and spicy peppers for a hot kick.\u003c/p>\n\u003cp>What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> as well as \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-736239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-730372.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is as exact as the rules for 52 Pick-Up. Whether you use it as a salsa or a soup, I guarantee it's the best way to eat all these fruits together without cooking them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-773664.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-3-772144.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MELON GAZPACHO\u003c/p>\n\u003cp>1 ea. Cucumber\u003cbr>3 ea. 1/2 Melons**\u003cbr>6 ea. Tomatoes*\u003cbr>1/2 bunch Cilantro\u003cbr>2 ea. Limes\u003cbr>1 ea. Jalapeno or Serrano\u003cbr>1-2 ea. Peaches\u003cbr>1-2 ea. Nectarines\u003cbr>1-2 ea. Pluots***\u003cbr>1 ea. Mango, very ripe!\u003c/p>\n\u003cp>1. In a very large non-reactive bowl squeeze juice of 2 limes.\u003cbr>2. Prep all fruit into varying examples of small to bite-sized pieces, and toss in bowl, mixing with spatula to combine and intermingle with citrus juice.\u003cbr>3. Wash cilantro, shake dry, and chop repetitively until very small. Mix with fruit.\u003cbr>4. Carefully seed hot pepper while wearing latex gloves. Cut pepper into tiny pieces. Taste one piece by itself to decide how much of it you will want in your gazpacho. Season with the pepper accordingly.\u003cbr>4. When you're done prepping mango flesh, squeeze pit juices into bowl.\u003c/p>\n\u003cp>Let \"marinate\" for at least one hour before serving. Gazpacho may be kept upwards of three days in a covered, non-reactive container refrigerated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-749808.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-2-748199.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* The more colors and flavors of tomatoes you can acquire, the better your soup will look and each bite will deliver something new. If you know how to peel Sweet 100's/Cherry Tomatoes, these make a fantastic impression in the mouth as well as the hearts of the guests lucky enough to be served this delightful touch.\u003cbr>** I like to use melons of different colors and textures. Jeff McAravy of Short Night Farms has a way with watermelons, The Peach Farm grows the effervescent H'Aogen as well as some other lesser known melons at the peak of their season. (Both farms can be found at the Saturday Ferry Plaza Farmer's Market.)\u003cbr>*** \u003ca href=\"http://blossombluff.com/\">Blossom Bluff\u003c/a> grows the broadest array of plum-apricot mixes. As well as at Ferry Plaza, they can be found at both the Tuesday and the Saturday Berkeley Farmer's Market.\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/gazpacho-4-724478.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-4-723007.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers for their cooling qualities, and spicy peppers for a hot kick.\u003c/p>\n\u003cp>What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> as well as \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-736239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gazpacho-5-730372.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This recipe is as exact as the rules for 52 Pick-Up. Whether you use it as a salsa or a soup, I guarantee it's the best way to eat all these fruits together without cooking them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I thought I would share the most recent \u003cstrong>California Connected\u003c/strong> newsletter with you...this week is all about organic farming and the benefits of organic food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ca-connected-720500.gif\" border=\"0\" alt=\"CA Connected\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/\">\u003cstrong>California Connected\u003c/strong>\u003c/a> is a TV news magazine produced through a collaboration of four PBS stations: KCET-Los Angeles, KPBS-San Diego, KQED-San Francisco and KVIE-Sacramento. \u003c/p>\n\u003cp>The show \u003ca href=\"http://www.californiaconnected.org/tv/airtimes/\">\u003cstrong>airs\u003c/strong>\u003c/a> on KQED TV9 Friday at 8:30pm and is rebroadcast Sunday at 4:30pm. You can watch video clips of the program online and there are also links to local resources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/archives/430\">\u003cstrong>CORPORATE GREENS\u003c/strong>\u003c/a>\u003cbr>As organic farming goes mainstream there is a debate as to what\u003cbr>it really means to be organic. Is it the traditional definition\u003cbr>of only applying natural products to the land, or is it more\u003cbr>about a holistic approach to farming?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/archives/427\">\u003cstrong>FIRST PERSON: JOHN SWARTZBERG\u003c/strong>\u003c/a>\u003cbr>Organic farming might be better for the land, but is it better\u003cbr>for our health? We sat down with Dr. John Swartzberg, head of\u003cbr>the Wellness Letter Editorial Board, to find out whether or not\u003cbr>our bodies care if we eat organic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/archives/428\">\u003cstrong>EXTENDED INTERVIEW\u003c/strong>\u003c/a>\u003cbr>Dr. Swartzberg's discussion continues on the health benefits of\u003cbr>organic food in this extended interview.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I thought I would share the most recent \u003cstrong>California Connected\u003c/strong> newsletter with you...this week is all about organic farming and the benefits of organic food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ca-connected-720500.gif\" border=\"0\" alt=\"CA Connected\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/\">\u003cstrong>California Connected\u003c/strong>\u003c/a> is a TV news magazine produced through a collaboration of four PBS stations: KCET-Los Angeles, KPBS-San Diego, KQED-San Francisco and KVIE-Sacramento. \u003c/p>\n\u003cp>The show \u003ca href=\"http://www.californiaconnected.org/tv/airtimes/\">\u003cstrong>airs\u003c/strong>\u003c/a> on KQED TV9 Friday at 8:30pm and is rebroadcast Sunday at 4:30pm. You can watch video clips of the program online and there are also links to local resources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiaconnected.org/tv/archives/430\">\u003cstrong>CORPORATE GREENS\u003c/strong>\u003c/a>\u003cbr>As organic farming goes mainstream there is a debate as to what\u003cbr>it really means to be organic. Is it the traditional definition\u003cbr>of only applying natural products to the land, or is it more\u003cbr>about a holistic approach to farming?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It's the height of summer. But it's not to late to brush up on your grilling techniques. Come to think of it, it's never too late. From the multitude of grilling books, three are really smokin' hot. \u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDCIAGrill.png\">\u003cbr>1. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0867309059/kqedorg-20\">Grilling: Exciting International Flavors from the World's Premier Culinary College\u003c/a>\u003c/b>\u003cbr>Possibly the mother of all grilling books. You'll find more than 175 recipes from all over the world. This is a book that does not skimp on the vegetable recipes either, some tempting examples include Grilled Radicchio Salad and Grilled Shitake Mushrooms with Soy-Sesame Glaze. As one would expect from the Culinary Institute of America, all the instructions are clear and easy to follow. From Beer Can Chicken to Naan, it's likely to be in here. Can't find the manual for your grill? No problem, this book covers just about every type of grill and even has a chart for different kinds of woods to use for grilling. There are gorgeous photos to boot.\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDAsianGrill.png\">\u003cbr>2. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811846318/kqedorg-20\">Asian Grill: Great Recipes, Bold Flavors\u003c/a>\u003c/b>\u003cbr>If you've spent any time in Asia, there's a good chance you've tried some street food that was grilled. Satays, teriyaki, barbecue chicken, five spice marinated duck, there is plenty to choose from here. But the book has much more than grilling recipes, there are condiments like Thai Basil and Lemon Relish and Fresh Tomato Chutney, in addition to dressings, salads, fruit and vegetable recipes and even some desserts and drinks to cool you down. As author Connie Trang says, \"Grilling is the perfect way to cook Asian ingredients, especially if you like to experiment with new flavor combinations\". Amen, sister. \u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDKillerRibs.png\">\u003cbr>3. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1932855378/kqedorg-20\">Killer Ribs: Mouthwatering Recipe from North America's Best Rib Joints\u003c/a>\u003c/b>\u003cbr>There is always some debate about which foods are truly \"American\". As much as I enjoy hot dogs and hamburgers, I would suggest considering spareribs as the ultimate American food. Personally I'd chose spareribs over filet mignon ANYDAY. And the quest for the tastiest ones is something of a national obsession. Whether you are a novice or just trying to perfect your recipe, this is a great book. It's filled with dry rubs, spice mixes, glazes, sauces, marinades and tips for how to achieve rib perfection from rib joints all over the US and our friendly neighbors to the North. Consider this your secret playbook. More? It's spiral bound making it even easier to cook from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Seems that August is the time for Bay Area food bloggers to go on vacation!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2006/08/island-blueberries.html\">Tea went to Cortes Island.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/08/elkano_simply_f.html#more\">Pim\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/08/the_best_way_to.html\">Brett\u003c/a>\u003c/strong> both went to Spain.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/08/along_the_maine.html\">I'm in Massachusetts\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/08/stephen_starrs_.html\">Fatemeh's in Philadelphia (albeit for work)\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/07/essential_ingre.html\">Jeanne went to the Cape\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2006/08/livin_la_vida_a.html\">Hedonia's in Puerto Vallarta\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>For everyone who's still at home, \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/08/simple-recipe-for-amaretti-almond.html\">Sam has a great recipe for Amaretti\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>A while back I got it into my head that I wanted to make Amaretti. Searching online for information I came across the family Amaretti recipe much treasured by Ivonne of one of my favourite blogs, Cream Puffs in Venice.\u003c/p>\n\u003cp>So I made a version of Ivonne's mother's cookies, without the nut topping, and I took them to a party, where they were quickly and happily devoured. And I might have left it at that, BUT, it had too much almond extract for my taste and I wasn't quite happy with the regular baker's sugar I had used to roll the cookies in. So I decided to try again.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/\">The Hungry Hedonist\u003c/a>\u003c/strong> has a series covering the Wine Country. Read about \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-1-bouchon.html\">Bouchon Bakery\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-2-french.html\">The French Laundry\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-3-redd.html\">Redd\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-4-dd-cia.html\">Dean & Deluca, CIA, Downtown Bakery\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-5-highway.html\">Pizzeria Pico\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>Though the food coma from lunch had yet to kick in, we already felt like passing out. Some of it was due to the rising valley temperatures outside, but we were really dying from laughter. We had just passed for a couple of cougars from the city celebrating a birthday in Napa and harbored no qualms about our geriatric front. We were a couple of fools high on life.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Seems that August is the time for Bay Area food bloggers to go on vacation!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2006/08/island-blueberries.html\">Tea went to Cortes Island.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/08/elkano_simply_f.html#more\">Pim\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/08/the_best_way_to.html\">Brett\u003c/a>\u003c/strong> both went to Spain.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/08/along_the_maine.html\">I'm in Massachusetts\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/08/stephen_starrs_.html\">Fatemeh's in Philadelphia (albeit for work)\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/07/essential_ingre.html\">Jeanne went to the Cape\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2006/08/livin_la_vida_a.html\">Hedonia's in Puerto Vallarta\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>For everyone who's still at home, \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/08/simple-recipe-for-amaretti-almond.html\">Sam has a great recipe for Amaretti\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>A while back I got it into my head that I wanted to make Amaretti. Searching online for information I came across the family Amaretti recipe much treasured by Ivonne of one of my favourite blogs, Cream Puffs in Venice.\u003c/p>\n\u003cp>So I made a version of Ivonne's mother's cookies, without the nut topping, and I took them to a party, where they were quickly and happily devoured. And I might have left it at that, BUT, it had too much almond extract for my taste and I wasn't quite happy with the regular baker's sugar I had used to roll the cookies in. So I decided to try again.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/\">The Hungry Hedonist\u003c/a>\u003c/strong> has a series covering the Wine Country. Read about \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-1-bouchon.html\">Bouchon Bakery\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-2-french.html\">The French Laundry\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-3-redd.html\">Redd\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-4-dd-cia.html\">Dean & Deluca, CIA, Downtown Bakery\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/08/wine-country-shenanigans-pt-5-highway.html\">Pizzeria Pico\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>Though the food coma from lunch had yet to kick in, we already felt like passing out. Some of it was due to the rising valley temperatures outside, but we were really dying from laughter. We had just passed for a couple of cougars from the city celebrating a birthday in Napa and harbored no qualms about our geriatric front. We were a couple of fools high on life.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-8-783409.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-8-773825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you have not already jumped on the bandwagon that is the \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">June Taylor\u003c/a> conserving class train, may I suggest that you sign up for one of her end of summer classes today? She has recently added three more days: Sunday August 27, Saturday September 23 and Sunday September 24. Get the details by \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">clicking on this link.\u003c/a>\u003c/p>\n\u003cp>Four hours in total, June's classes offer a wealth of information long learned by the intuitive jam maker herself. She asks her students to come with a chef's knife, an apron and a notebook. After a few minutes of introduction to The Still-Room, her immaculate sky lit kitchen, she sets the students to work creating the conserve they will take home at the end of the class.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-1-734475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-1-732273.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Still-Room is home to quiet still lifes of rocks and leaves.\u003c/p>\n\u003cp>There's nothing like taking a class from a person who is an expert in their field. Suffice to say not every expert is a good teacher, but June is both a patient instructor and a magnificent example of her craft in the modern world. Still \"cooking off\" in small batches, June relies on the fruit to tell her what the sugar content should be. The \"recipe\" she gives is about as exact as a suggestion. Because the concept of a recipe being no more than a guide is often lost in the age of cookbooks, cooking shows and the myriad of appliances people are filling their kitchens with, the conserve class gives you the unforgettable opportunity of standing in the commercial kitchen of the business woman herself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-2-771649.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-2-767158.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-4-727465.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-4-724503.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever wondered why June Taylor's conserves, fruit cheeses and marmalades taste more like the fruit than the fruits often taste of themselves? June will show you these finesses. Ever wondered why a small jar costs more than you have ever spent on toast-schmears? Go to the class, take part in the prep, walk away with your jar, and look at the thousands of pounds of seasonal fruit stacked nearby. No only can I practically guarantee that you will never challenge the cost of her jars again, but you will happily pay it.\u003c/p>\n\u003cp>No one I have ever seen or met is conserving fruit (for commercial sale) the way June Taylor is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-6-792931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-6-786607.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The very small batches of fruit to be cooked-off.\u003c/p>\n\u003cp>The fruit is lucky to have her. And we are immeasurably privileged to be able to taste every single one of her \u003ca href=\"http://chezpim.typepad.com/blogs/2005/02/independent_foo.html\">illustrious creations\u003c/a> throughout the year as tastes are freely given at her booth in the Ferry Plaza Farmer's Market on Saturdays. I always say June Taylor is located next to the preserves' best friends: cheese and bread.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-5-759433.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-5-748949.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\"Home-made\" pectin on June's hand for naturally setting her marmalades.\u003c/p>\n\u003cp>For years people have been begging June to teach. Although I worked with her in the beginning years of her business, I have found the classes to be delightful and inspiring. I've appreciated that there is more than enough room for all of the students to have a cutting board and really get into the rhythm of the fruit prep. Everyone stirs the pots, watches the mixtures change with heat, discuss the endless possibilities of ratios and flavor compositions, and gets to know why each other is taking the class. We are all encouraged to taste, smell, touch and listen, all very important elements in cooking and baking which have been lost in some of the more \"corporative\" cooking school classes or vague instructions in mass produced cookbooks.\u003c/p>\n\u003cp>Some students have been preserving fruit for years and want to experience a different approach. Some have never taken a class; others fly in from faraway cities when they've \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/june_taylor_sum.html\">learned of her classes\u003c/a>. Many took the marmalade class and wanted to see what summer fruit would be all about.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-7-739467.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-7-725399.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>June's jars are hand-filled, right to the top!\u003c/p>\n\u003cp>I can't say enough about these classes. June is literally preserving a preserving tradition that may very well become extinct in the modern industrial age if more people do not possess the skills to put-up their own fruits and vegetables. How far we've come from tins of strawberry jam to fend off scurvy, to rosemary scented Meyer lemon marmalade and barely set apricot conserves, or the jar of secret Damson plum jam we're loathe to share, even with loved ones.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't delay; take a class from June today!\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/juneT-8-783409.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-8-773825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you have not already jumped on the bandwagon that is the \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">June Taylor\u003c/a> conserving class train, may I suggest that you sign up for one of her end of summer classes today? She has recently added three more days: Sunday August 27, Saturday September 23 and Sunday September 24. Get the details by \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">clicking on this link.\u003c/a>\u003c/p>\n\u003cp>Four hours in total, June's classes offer a wealth of information long learned by the intuitive jam maker herself. She asks her students to come with a chef's knife, an apron and a notebook. After a few minutes of introduction to The Still-Room, her immaculate sky lit kitchen, she sets the students to work creating the conserve they will take home at the end of the class.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-1-734475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-1-732273.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Still-Room is home to quiet still lifes of rocks and leaves.\u003c/p>\n\u003cp>There's nothing like taking a class from a person who is an expert in their field. Suffice to say not every expert is a good teacher, but June is both a patient instructor and a magnificent example of her craft in the modern world. Still \"cooking off\" in small batches, June relies on the fruit to tell her what the sugar content should be. The \"recipe\" she gives is about as exact as a suggestion. Because the concept of a recipe being no more than a guide is often lost in the age of cookbooks, cooking shows and the myriad of appliances people are filling their kitchens with, the conserve class gives you the unforgettable opportunity of standing in the commercial kitchen of the business woman herself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-2-771649.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-2-767158.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-4-727465.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-4-724503.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever wondered why June Taylor's conserves, fruit cheeses and marmalades taste more like the fruit than the fruits often taste of themselves? June will show you these finesses. Ever wondered why a small jar costs more than you have ever spent on toast-schmears? Go to the class, take part in the prep, walk away with your jar, and look at the thousands of pounds of seasonal fruit stacked nearby. No only can I practically guarantee that you will never challenge the cost of her jars again, but you will happily pay it.\u003c/p>\n\u003cp>No one I have ever seen or met is conserving fruit (for commercial sale) the way June Taylor is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-6-792931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-6-786607.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The very small batches of fruit to be cooked-off.\u003c/p>\n\u003cp>The fruit is lucky to have her. And we are immeasurably privileged to be able to taste every single one of her \u003ca href=\"http://chezpim.typepad.com/blogs/2005/02/independent_foo.html\">illustrious creations\u003c/a> throughout the year as tastes are freely given at her booth in the Ferry Plaza Farmer's Market on Saturdays. I always say June Taylor is located next to the preserves' best friends: cheese and bread.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-5-759433.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-5-748949.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\"Home-made\" pectin on June's hand for naturally setting her marmalades.\u003c/p>\n\u003cp>For years people have been begging June to teach. Although I worked with her in the beginning years of her business, I have found the classes to be delightful and inspiring. I've appreciated that there is more than enough room for all of the students to have a cutting board and really get into the rhythm of the fruit prep. Everyone stirs the pots, watches the mixtures change with heat, discuss the endless possibilities of ratios and flavor compositions, and gets to know why each other is taking the class. We are all encouraged to taste, smell, touch and listen, all very important elements in cooking and baking which have been lost in some of the more \"corporative\" cooking school classes or vague instructions in mass produced cookbooks.\u003c/p>\n\u003cp>Some students have been preserving fruit for years and want to experience a different approach. Some have never taken a class; others fly in from faraway cities when they've \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/june_taylor_sum.html\">learned of her classes\u003c/a>. Many took the marmalade class and wanted to see what summer fruit would be all about.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-7-739467.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/juneT-7-725399.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>June's jars are hand-filled, right to the top!\u003c/p>\n\u003cp>I can't say enough about these classes. June is literally preserving a preserving tradition that may very well become extinct in the modern industrial age if more people do not possess the skills to put-up their own fruits and vegetables. How far we've come from tins of strawberry jam to fend off scurvy, to rosemary scented Meyer lemon marmalade and barely set apricot conserves, or the jar of secret Damson plum jam we're loathe to share, even with loved ones.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't delay; take a class from June today!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Moulin de Mougins",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_entrance_sign.gif\">\u003c/p>\n\u003cp>I first washed up on the shores of France almost two and a half years ago to cook at the Cannes Film Festival. It was the start of a six month tour cooking my way around the country. Six months turning into eight which turned into a year which has miraculously morphed into two and a half. Don't ask me how... The moral of this story - careful what you wish for! It might actually come true. Anyways, before we fired up our panini machines and hot plates (more on that another time), all the cooks in the group - about 24 of us - were treated to a whirlwind of excursions around Cannes and Nice. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chef_group.gif\">\u003cbr>\u003cem>the cooks and managers with the American Pavilion\u003c/em>\u003c/p>\n\u003cp>Our second day in Cannes began with a visit to \u003ca href=\"http://www.moulindemougins.com/\">\u003cstrong>Moulin de Mougins\u003c/strong>\u003c/a> (which means Windmill of Mougins, Mougins being the town), a restaurant renowned throughout the continent. It was run for decades by the legendary chef Roger Vergé who maintained his 3-Michelin star rating the entire time. I believe he still owns it but has turned over his whisks to a French-trained and muy caliente Spaniard, Alain Llorca who was previously the chef at Le Negresco in Nice. He received two stars but is determined to regain that elusive third star. The restaurant, and the entire property for that matter, is a beautiful old stone building from centuries ago with an antique stone olive press in the entrance. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chefalain_souschef.gif\">\u003cbr>\u003cem>chef Alain Llorca on the right, with his sous chef\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chessetray.gif\">\u003cbr>\u003cem>carte de fromage\u003c/em>\u003c/p>\n\u003cp>The garden dining room has glass walls etched with celebrity autographs. The great French artist and a good friend of the chef, César, finally relented after repeated requests and signed his name on a glass panel under the condition that no one else could sign on his panel. Along came Elizabeth Taylor and she of course signed on his panel. The next time César came to the restaurant he had a fit! Chef Vergé simply shrugged \"It was Elizabeth Taylor...what was I to do?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_signatures.gif\">\u003cbr>\u003cem>window panels with etched autographs\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden.gif\">\u003cbr>\u003cem>the restaurant gardens\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden_cesar.gif\">\u003cbr>\u003cem>César, the artist, a self-sculpture\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden_handstand.gif\">\u003cbr>\u003cem>more art in the garden\u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amfar_tent.gif\">\u003cbr>\u003cem>tent for amfAR gala\u003c/em>\u003c/p>\n\u003cp>Moulin de Mougin is also the location for the yearly star-studded fundraiser amfAR (American Foundation for AIDS Research) held during the Cannes Film Festival that draws the likes of Elizabeth Taylor (the founding national chairman), Elton John, Liza Minelli, Sharon Stone, Natalie Cole, et al. Liza sang a song for the first time that Judy Garland had written decades ago that had never been released. Five hundred stars and a separate tent for the nearly three hundred drivers and security staff! Six cooks from our group were picked randomly to help work this event. I wasn't picked and was so very disappointed. The people in the group that worked the event came back raving. One of the cooks shook Sharon Stone's hand and said he could now die a happy man. Indeed!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amuse.gif\">\u003cbr>\u003cem>the amuse-bouche du jour\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_souschefs_amuse.gif\">\u003cbr>\u003cem>the sous chef and line cook talking to our group\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amuse_plated.gif\">\u003cbr>\u003cem>amuse plated for service\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_bread_in_oven.gif\">\u003cbr>\u003cem>rolls baking in the oven\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_bread_loaves.gif\">\u003cbr>\u003cem>bread fresh out of the oven\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chefalain_laura.gif\">\u003cbr>\u003cem>chef Alain Llorca and moi - I could now die a happy woman\u003c/em> 🙂\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-----------------\u003cbr>\u003cstrong>Moulin de Mougins\u003c/strong>\u003cbr>Notre Dame de Vie\u003cbr>06250 Mougins, France\u003cbr>Tel: +33(0)4 93 75 78 24\u003cbr>Fax:+33(0)4 93 90 18 55\u003cbr>\u003ca href=\"mailto:reservation@moulindemougins.com\">reservation@moulindemougins.com\u003c/a> \u003cbr>\u003ca href=\"http://www.moulindemougins.com/\">http://www.moulindemougins.com/\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_entrance_sign.gif\">\u003c/p>\n\u003cp>I first washed up on the shores of France almost two and a half years ago to cook at the Cannes Film Festival. It was the start of a six month tour cooking my way around the country. Six months turning into eight which turned into a year which has miraculously morphed into two and a half. Don't ask me how... The moral of this story - careful what you wish for! It might actually come true. Anyways, before we fired up our panini machines and hot plates (more on that another time), all the cooks in the group - about 24 of us - were treated to a whirlwind of excursions around Cannes and Nice. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chef_group.gif\">\u003cbr>\u003cem>the cooks and managers with the American Pavilion\u003c/em>\u003c/p>\n\u003cp>Our second day in Cannes began with a visit to \u003ca href=\"http://www.moulindemougins.com/\">\u003cstrong>Moulin de Mougins\u003c/strong>\u003c/a> (which means Windmill of Mougins, Mougins being the town), a restaurant renowned throughout the continent. It was run for decades by the legendary chef Roger Vergé who maintained his 3-Michelin star rating the entire time. I believe he still owns it but has turned over his whisks to a French-trained and muy caliente Spaniard, Alain Llorca who was previously the chef at Le Negresco in Nice. He received two stars but is determined to regain that elusive third star. The restaurant, and the entire property for that matter, is a beautiful old stone building from centuries ago with an antique stone olive press in the entrance. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chefalain_souschef.gif\">\u003cbr>\u003cem>chef Alain Llorca on the right, with his sous chef\u003c/em>\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/moulin_chessetray.gif\">\u003cbr>\u003cem>carte de fromage\u003c/em>\u003c/p>\n\u003cp>The garden dining room has glass walls etched with celebrity autographs. The great French artist and a good friend of the chef, César, finally relented after repeated requests and signed his name on a glass panel under the condition that no one else could sign on his panel. Along came Elizabeth Taylor and she of course signed on his panel. The next time César came to the restaurant he had a fit! Chef Vergé simply shrugged \"It was Elizabeth Taylor...what was I to do?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_signatures.gif\">\u003cbr>\u003cem>window panels with etched autographs\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden.gif\">\u003cbr>\u003cem>the restaurant gardens\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden_cesar.gif\">\u003cbr>\u003cem>César, the artist, a self-sculpture\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_garden_handstand.gif\">\u003cbr>\u003cem>more art in the garden\u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amfar_tent.gif\">\u003cbr>\u003cem>tent for amfAR gala\u003c/em>\u003c/p>\n\u003cp>Moulin de Mougin is also the location for the yearly star-studded fundraiser amfAR (American Foundation for AIDS Research) held during the Cannes Film Festival that draws the likes of Elizabeth Taylor (the founding national chairman), Elton John, Liza Minelli, Sharon Stone, Natalie Cole, et al. Liza sang a song for the first time that Judy Garland had written decades ago that had never been released. Five hundred stars and a separate tent for the nearly three hundred drivers and security staff! Six cooks from our group were picked randomly to help work this event. I wasn't picked and was so very disappointed. The people in the group that worked the event came back raving. One of the cooks shook Sharon Stone's hand and said he could now die a happy man. Indeed!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amuse.gif\">\u003cbr>\u003cem>the amuse-bouche du jour\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_souschefs_amuse.gif\">\u003cbr>\u003cem>the sous chef and line cook talking to our group\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_amuse_plated.gif\">\u003cbr>\u003cem>amuse plated for service\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_bread_in_oven.gif\">\u003cbr>\u003cem>rolls baking in the oven\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_bread_loaves.gif\">\u003cbr>\u003cem>bread fresh out of the oven\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/moulin_chefalain_laura.gif\">\u003cbr>\u003cem>chef Alain Llorca and moi - I could now die a happy woman\u003c/em> 🙂\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>-----------------\u003cbr>\u003cstrong>Moulin de Mougins\u003c/strong>\u003cbr>Notre Dame de Vie\u003cbr>06250 Mougins, France\u003cbr>Tel: +33(0)4 93 75 78 24\u003cbr>Fax:+33(0)4 93 90 18 55\u003cbr>\u003ca href=\"mailto:reservation@moulindemougins.com\">reservation@moulindemougins.com\u003c/a> \u003cbr>\u003ca href=\"http://www.moulindemougins.com/\">http://www.moulindemougins.com/\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/it'sit-795305.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/it'sit-790977.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My noshing life could be illustrated by a colorful parade of individually packaged ice cream treats. First there was the \u003cb>\u003ca href=\"http://www.bombpop.com/\">Bomb Pop\u003c/a>\u003c/b>. For us, it was a delicacy that could only be found in the ice crystalled depths of the ice cream truck, and with three complete flavors in one (count 'em: red cherry, white lemon, blue raspberry) it was a child's way of bucking the system, because not only did you get those three flavors in one sticky-running-down-your-hand treat, you also got that bonus gumball at the very top. Plus, those things were ginormous and turned your mouth fancy colors. All good things.\u003c/p>\n\u003cp>Next came the \u003cb>\u003ca href=\"http://www.kemps.com/products/prodDetail.aspx?cid=718&plc=20&pcc=52\">Kempswich\u003c/a>\u003c/b>, which was Minnesota's answer to the ice cream sandwich. Huge chocolate chip cookies, a sweet slab of \u003cb>\u003ca href=\"http://www.kemps.com/\">Kemps\u003c/a>\u003c/b> vanilla ice cream, and those awesomely tiny chocolate chips rolled around the sides. First, you'd delicately eat the chips off, being oh-so-careful not to let any fall, but if they did, the five second rule definitely applied. Once the ice cream was fully exposed, you'd lick around the cookie sandwich, meticulously carving out a path in the ice cream. Eventually you'd be left with two cookies, a small disk of ice cream that your tongue couldn't reach, and a powerful thirst that could only be slaked with tap water. Years later, I dug a Kempswich out of a convenience store freezer case and got a bit depressed. I remembered it being so much bigger -- something I could barely get my mouth around. Now, I could finish it in about two bites. I guess you have to grow up some time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocotaco-743491.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocotaco-737227.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In college I discovered the Choco Taco and became entranced by the way the sugar cone taco shell was never, ever crisp. It was damp and chewy and pinched the Choco Taco together with each bite -- it was trashy ice cream at it's very best. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Behold, I've just entered my next phase of ice cream treatdom: \u003cb>\u003ca href=\"http://www.itsiticecream.com/index.cfm\">It's It\u003c/a>\u003c/b>. While on break from a shoot, Wendy dragged me up and down Polk Street, intent on running this historic San Francisco treat to ground and gavageing it down my gullet. We finally found one, shared it, and I instantly fell for this eighth wonder of the frozen world. (1. Soft serve ice cream; 2. Soft serve ice cream magically dipped UPSIDE DOWN in chocolate; 3. Magic Shell; 4. Waffle cones; 5. The chocolate stopper in the bottom of a \u003cb>\u003ca href=\"http://www.nestle-icecream.com/Pages/drumstick.asp\">Drumstick\u003c/a>\u003c/b>; 6. \u003cb>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/b>; 7. The semi-hard ganache topping on Dove ice cream pints.)\u003c/p>\n\u003cp>Invented in 1928 by George Whitney, It's Its were enjoyed by San Franciscans at the city's Playland-at-the-Beach. In fact, for forty long years, Playland-at-the-Beach was the only place you could find It's It. By the 1970s, Playland-at-the-Beach was gone, and It's Its started being handmade and sold to mom and pop stores. Even though you can now find It's It in fifteen states, I had never stumbled before upon this genius of chocolate, cookie, and ice cream. It's It ice cream sandwiches can be chocolate, mint, capuccino, or the original, perfect vanilla. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone can smack ice cream between chocolate wafers or chocolate chip cookies -- it takes a real Icestein to go for oatmeal cookies. Look for It's It ice cream sandwiches in select stores or order it by the case (BY THE CASE!) from the Burlingame office.\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/it'sit-795305.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/it'sit-790977.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My noshing life could be illustrated by a colorful parade of individually packaged ice cream treats. First there was the \u003cb>\u003ca href=\"http://www.bombpop.com/\">Bomb Pop\u003c/a>\u003c/b>. For us, it was a delicacy that could only be found in the ice crystalled depths of the ice cream truck, and with three complete flavors in one (count 'em: red cherry, white lemon, blue raspberry) it was a child's way of bucking the system, because not only did you get those three flavors in one sticky-running-down-your-hand treat, you also got that bonus gumball at the very top. Plus, those things were ginormous and turned your mouth fancy colors. All good things.\u003c/p>\n\u003cp>Next came the \u003cb>\u003ca href=\"http://www.kemps.com/products/prodDetail.aspx?cid=718&plc=20&pcc=52\">Kempswich\u003c/a>\u003c/b>, which was Minnesota's answer to the ice cream sandwich. Huge chocolate chip cookies, a sweet slab of \u003cb>\u003ca href=\"http://www.kemps.com/\">Kemps\u003c/a>\u003c/b> vanilla ice cream, and those awesomely tiny chocolate chips rolled around the sides. First, you'd delicately eat the chips off, being oh-so-careful not to let any fall, but if they did, the five second rule definitely applied. Once the ice cream was fully exposed, you'd lick around the cookie sandwich, meticulously carving out a path in the ice cream. Eventually you'd be left with two cookies, a small disk of ice cream that your tongue couldn't reach, and a powerful thirst that could only be slaked with tap water. Years later, I dug a Kempswich out of a convenience store freezer case and got a bit depressed. I remembered it being so much bigger -- something I could barely get my mouth around. Now, I could finish it in about two bites. I guess you have to grow up some time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chocotaco-743491.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chocotaco-737227.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In college I discovered the Choco Taco and became entranced by the way the sugar cone taco shell was never, ever crisp. It was damp and chewy and pinched the Choco Taco together with each bite -- it was trashy ice cream at it's very best. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Behold, I've just entered my next phase of ice cream treatdom: \u003cb>\u003ca href=\"http://www.itsiticecream.com/index.cfm\">It's It\u003c/a>\u003c/b>. While on break from a shoot, Wendy dragged me up and down Polk Street, intent on running this historic San Francisco treat to ground and gavageing it down my gullet. We finally found one, shared it, and I instantly fell for this eighth wonder of the frozen world. (1. Soft serve ice cream; 2. Soft serve ice cream magically dipped UPSIDE DOWN in chocolate; 3. Magic Shell; 4. Waffle cones; 5. The chocolate stopper in the bottom of a \u003cb>\u003ca href=\"http://www.nestle-icecream.com/Pages/drumstick.asp\">Drumstick\u003c/a>\u003c/b>; 6. \u003cb>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/b>; 7. The semi-hard ganache topping on Dove ice cream pints.)\u003c/p>\n\u003cp>Invented in 1928 by George Whitney, It's Its were enjoyed by San Franciscans at the city's Playland-at-the-Beach. In fact, for forty long years, Playland-at-the-Beach was the only place you could find It's It. By the 1970s, Playland-at-the-Beach was gone, and It's Its started being handmade and sold to mom and pop stores. Even though you can now find It's It in fifteen states, I had never stumbled before upon this genius of chocolate, cookie, and ice cream. It's It ice cream sandwiches can be chocolate, mint, capuccino, or the original, perfect vanilla. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone can smack ice cream between chocolate wafers or chocolate chip cookies -- it takes a real Icestein to go for oatmeal cookies. Look for It's It ice cream sandwiches in select stores or order it by the case (BY THE CASE!) from the Burlingame office.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDcradleofflavor.png\">\u003cbr>Anyone who has ever been seduced by the exotic visions of Bali and the Spice Islands or has travelled to a foreign country and returned profoundly changed will appreciate the cookbook \u003ci>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393054772/kqedorg-20\">Cradle of Flavor\u003c/a>\u003c/b>: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore\u003c/i> (W.W.Norton, 2006). Author James Oseland's life was similarly changed during art school, when a summer vacation to Indonesia marked the beginning of more than twenty years exploring the culture, languages and food of the region. \u003ci>Cradle of Flavor\u003c/i> is his homage to those countries and a fine introduction to their cuisine. In the book you'll learn the differences in the food of various regions such as West Sumatra, East Java, and Malacca as well as how they are connected. \u003c/p>\n\u003cp>The cookbook includes 100 authentic recipes from Dutch-influenced buttery spice cake and cookie recipes, to Malaysian satays, stir-frys, creamy coconut curries and crunchy vegetable salads. Because the cuisine is still unfamiliar to most Americans, Oseland introduces readers to unusual ingredients such as palm vinegar, lemon basil and sweet soybean paste with descriptions and photos. He also explains key cooking techniques such as making flavoring pastes, slow-braised rendangs and piquant sambals. The recipes have been adapted to take into account the limitations of American kitchens and Oseland shows how to accomplish dishes from the region at home using common appliances such as a food processor and a typical range of pots and pans from non-stick to dutch ovens. While the focus is on easy to manage recipes, resources are provided for finding exotic ingredients and even substitutions for some of the more hard-to-find ones.\u003c/p>\n\u003cp>This is not a book for a beginning cook, but someone who perhaps has taken on Chinese or Thai cooking at home and is ready to branch out. The recipe instructions are meticulously detailed to help ensure success, although I would have appreciated a few more illustrations in addition to the photographs. The whole book is thoroughly researched and detailed and sections dedicated to where and how to shop are expanded into what to look for when buying produce and how to best store spices. The book inspired me to seek out ingredients I had never used before such as candlenuts, though I will heed his advice not to eat them raw. \u003c/p>\n\u003cp>Ultimately \u003ci>Cradle of Flavor\u003c/i> is much more than a cookbook, it's a beautifully written and sensual memoir from someone who has embraced the culture of the Spice Islands wholeheartedly. You will be encouraged to use all of your senses in shopping, cooking and eating your way through this book. Be an armchair traveller and join Oseland on shopping excursions, ocean voyages and cooking lessons with his adopted Indonesian family and friends.\u003c/p>\n\u003cp>\u003cb>Lemongrass and Shallot Sambal\u003c/b>\u003cbr>\u003ci>Sambal Serai\u003c/i>\u003cbr>(Bali, Indonesia)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Makes about 1/3 cup\u003cbr>1 thick stalk fresh lemongrass\u003cbr>2 fresh red or green Thai chiles, stemmed and very finely chopped\u003cbr>2 shallots (about 1 1/2 ounces total) finely chopped\u003cbr>1 tablespoon peanut oil\u003cbr>1 tablespoon fresh lime juice\u003cbr>1/4 teaspoon kosher salt\u003c/p>\n\u003cp>1. Cut off the hard, brown bottom end and the bristly, greenish top of the lemongrass stalk, which will leave you with a pale white-and-lilac piece about 5 inches long. Discard the 2 or 3 tough outer layers. Slice the lemongrass very thinly crosswise, then chop the slices as finely as you can--it should be the consistency of sand. Using a very sharp knife will help you enormously. Transfer the lemongrass to a bowl. Make sure that the chiles and shallots are chopped just as finely. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. Taste for salt, and add a pinch more if needed.\u003c/p>\n\u003cp>2. Transfer the sambal to a small bowl for guests to spoon from directly, or place in small individual bowls. Let rest for 10 minutes before eating to allow the flavors to meld. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: A sambal is a condiment to be served with other dishes, Oseland suggests pairing this sambal with dishes that have lemongrass in them, and with dishes such as Green Beans with Coconut Milk, Pan-Seared Tamarind Tuna, various chicken dishes or a tofu and vegetable stew.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDcradleofflavor.png\">\u003cbr>Anyone who has ever been seduced by the exotic visions of Bali and the Spice Islands or has travelled to a foreign country and returned profoundly changed will appreciate the cookbook \u003ci>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393054772/kqedorg-20\">Cradle of Flavor\u003c/a>\u003c/b>: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore\u003c/i> (W.W.Norton, 2006). Author James Oseland's life was similarly changed during art school, when a summer vacation to Indonesia marked the beginning of more than twenty years exploring the culture, languages and food of the region. \u003ci>Cradle of Flavor\u003c/i> is his homage to those countries and a fine introduction to their cuisine. In the book you'll learn the differences in the food of various regions such as West Sumatra, East Java, and Malacca as well as how they are connected. \u003c/p>\n\u003cp>The cookbook includes 100 authentic recipes from Dutch-influenced buttery spice cake and cookie recipes, to Malaysian satays, stir-frys, creamy coconut curries and crunchy vegetable salads. Because the cuisine is still unfamiliar to most Americans, Oseland introduces readers to unusual ingredients such as palm vinegar, lemon basil and sweet soybean paste with descriptions and photos. He also explains key cooking techniques such as making flavoring pastes, slow-braised rendangs and piquant sambals. The recipes have been adapted to take into account the limitations of American kitchens and Oseland shows how to accomplish dishes from the region at home using common appliances such as a food processor and a typical range of pots and pans from non-stick to dutch ovens. While the focus is on easy to manage recipes, resources are provided for finding exotic ingredients and even substitutions for some of the more hard-to-find ones.\u003c/p>\n\u003cp>This is not a book for a beginning cook, but someone who perhaps has taken on Chinese or Thai cooking at home and is ready to branch out. The recipe instructions are meticulously detailed to help ensure success, although I would have appreciated a few more illustrations in addition to the photographs. The whole book is thoroughly researched and detailed and sections dedicated to where and how to shop are expanded into what to look for when buying produce and how to best store spices. The book inspired me to seek out ingredients I had never used before such as candlenuts, though I will heed his advice not to eat them raw. \u003c/p>\n\u003cp>Ultimately \u003ci>Cradle of Flavor\u003c/i> is much more than a cookbook, it's a beautifully written and sensual memoir from someone who has embraced the culture of the Spice Islands wholeheartedly. You will be encouraged to use all of your senses in shopping, cooking and eating your way through this book. Be an armchair traveller and join Oseland on shopping excursions, ocean voyages and cooking lessons with his adopted Indonesian family and friends.\u003c/p>\n\u003cp>\u003cb>Lemongrass and Shallot Sambal\u003c/b>\u003cbr>\u003ci>Sambal Serai\u003c/i>\u003cbr>(Bali, Indonesia)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Makes about 1/3 cup\u003cbr>1 thick stalk fresh lemongrass\u003cbr>2 fresh red or green Thai chiles, stemmed and very finely chopped\u003cbr>2 shallots (about 1 1/2 ounces total) finely chopped\u003cbr>1 tablespoon peanut oil\u003cbr>1 tablespoon fresh lime juice\u003cbr>1/4 teaspoon kosher salt\u003c/p>\n\u003cp>1. Cut off the hard, brown bottom end and the bristly, greenish top of the lemongrass stalk, which will leave you with a pale white-and-lilac piece about 5 inches long. Discard the 2 or 3 tough outer layers. Slice the lemongrass very thinly crosswise, then chop the slices as finely as you can--it should be the consistency of sand. Using a very sharp knife will help you enormously. Transfer the lemongrass to a bowl. Make sure that the chiles and shallots are chopped just as finely. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. Taste for salt, and add a pinch more if needed.\u003c/p>\n\u003cp>2. Transfer the sambal to a small bowl for guests to spoon from directly, or place in small individual bowls. Let rest for 10 minutes before eating to allow the flavors to meld. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: A sambal is a condiment to be served with other dishes, Oseland suggests pairing this sambal with dishes that have lemongrass in them, and with dishes such as Green Beans with Coconut Milk, Pan-Seared Tamarind Tuna, various chicken dishes or a tofu and vegetable stew.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/BerkeleyThursdayFMBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BerkeleyThursdayFMSmall-726627.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In a city where we have one of the \u003cstrong>\u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>Whenever I attend the \u003cstrong>\u003ca href=\"http://www.ecologycenter.org/bfm/\">North Berkeley Farmers' Market\u003c/a>\u003c/strong>, it is a happy experience. Part of this has to do with the fact that if I can get to this market, I am having a pretty manageable work day, but also this is generally a very calm, relaxing market. You can find the market in one row in front of the Longs' Drugstore at the North end of Shattuck street, about a block from \u003cstrong>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>\u003c/strong> and Gourmet Ghetto (I have always thought that the fruits and veggies at this market are a little more dressed up because of the possibility that \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Alice_Waters\">Alice\u003c/a>\u003c/strong> may come by). The market is divided by a small green strip that adds to the community aspect of the market -- people gather and snack, kids run around, and massages are offered. \u003c/p>\n\u003cp>This market is referred to as \"all organic\" -- all of the vendors at this market are either certified organic or hold to organic pratices. This is not much different than the other Berkeley markets, which are about 80% certified organic, but it's interesting to note.\u003c/p>\n\u003cp>You could easily do all of your week's shopping at this market. With the exception of cheese, all major food products are covered: vegetables, fruits, meats, eggs, tofu products, and breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can visit the \u003cstrong>\u003ca href=\"http://www.ecologycenter.org/bfm/\">North Berkeley Farmers' Market\u003c/a>\u003c/strong> on Thursdays from 3 pm to 7 pm. It is located at Shattuck Avenue @ Rose Street in Berkeley. You can park in the neighborhoods near the market. This is a year round, rain or shine market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Greens, corn, melon, tomatoes.\u003cbr>\u003cstrong>\u003ca href=\"http://hudsonfish.com/\">Hudson Fish Company\u003c/a>\u003c/strong> (Berkeley). Fish.\u003cbr>\u003cstrong>\u003ca href=\"http://www.highlandhillsfarm.com/\">Highland Hills Farm\u003c/a>\u003c/strong> (Vallejo). Grass-finished beef, lamb, eggs, pork.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-aug.jsp\">Kashiwase Farm\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003cbr>\u003cstrong>Catalan Farm\u003c/strong> (Hollister). Veggies, tomatoes, squash, herbs, strawberries.\u003cbr>\u003cstrong>\u003ca href=\"http://www.quetzalfarm.com/\">Quetzal Farm\u003c/a>\u003c/strong> (Santa Rosa). Veggies, peppers, flowers.\u003cbr>\u003cstrong>Bernie's Best\u003c/strong> (Yorkville). Apple cider.\u003cbr>\u003cstrong>\u003ca href=\"http://www.flyingdiscranch.com/\">Flying Disc Ranch\u003c/a>\u003c/strong> (Thermal). Dates.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M562\">Blue Heron Farm\u003c/a>\u003c/strong> (Corralitos). Flowers, vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/strong> (Berkeley). Bread.\u003cbr>\u003cstrong>\u003ca href=\"http://www.morellsbread.com/morellsbread/Home.html\">Morell's Bread\u003c/a>\u003c/strong> (Sausalito). \u003cbr>\u003cstrong>\u003ca href=\"http://www.hodosoybeanery.com/index.html\">Hodo Soy Beanery\u003c/a>\u003c/strong> (Bay Area). Tofu products.\u003cbr>\u003cstrong>\u003ca href=\"http://www.shopinberkeley.com/p/phoenixpastificio/index.php\">Phoenix Pastificio\u003c/a>\u003c/strong> (Berkeley). Pasta, bread, cookies.\u003cbr>\u003cstrong>\u003ca href=\"http://www.octoberfeast.com/index.html\">October Feast\u003c/a>\u003c/strong> (Larkspur). Bread.\u003cbr>\u003cstrong>\u003ca href=\"http://www.flacos.com/\">Flaco's\u003c/a>\u003c/strong> (Berkeley). Prepared vegan Mexican food.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M1628\">Tip Top Produce\u003c/a>\u003c/strong> (Vacaville). Vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-sep.jsp\">Lucero Organic\u003c/a>\u003c/strong> (Lodi). Strawberries, tomatoes, squash.\u003cbr>\u003cstrong>\u003ca href=\"http://www.froghollow.com/store/site/index.cfm\">Frog Hollow Farm\u003c/a>\u003c/strong> (Brentwood). Stone fruit, jams, popsicles, pastries.\u003cbr>\u003cstrong>Riverdog Farm\u003c/strong> (Yolo County). Vegetables, fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.organictummies.com/\">Organic Tummies\u003c/a>\u003c/strong> (San Rafael). Homemade baby food.\u003c/p>\n\n",
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"description": "In a city where we have one of the world's renowned farmers' markets, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/BerkeleyThursdayFMBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BerkeleyThursdayFMSmall-726627.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In a city where we have one of the \u003cstrong>\u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>Whenever I attend the \u003cstrong>\u003ca href=\"http://www.ecologycenter.org/bfm/\">North Berkeley Farmers' Market\u003c/a>\u003c/strong>, it is a happy experience. Part of this has to do with the fact that if I can get to this market, I am having a pretty manageable work day, but also this is generally a very calm, relaxing market. You can find the market in one row in front of the Longs' Drugstore at the North end of Shattuck street, about a block from \u003cstrong>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>\u003c/strong> and Gourmet Ghetto (I have always thought that the fruits and veggies at this market are a little more dressed up because of the possibility that \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Alice_Waters\">Alice\u003c/a>\u003c/strong> may come by). The market is divided by a small green strip that adds to the community aspect of the market -- people gather and snack, kids run around, and massages are offered. \u003c/p>\n\u003cp>This market is referred to as \"all organic\" -- all of the vendors at this market are either certified organic or hold to organic pratices. This is not much different than the other Berkeley markets, which are about 80% certified organic, but it's interesting to note.\u003c/p>\n\u003cp>You could easily do all of your week's shopping at this market. With the exception of cheese, all major food products are covered: vegetables, fruits, meats, eggs, tofu products, and breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can visit the \u003cstrong>\u003ca href=\"http://www.ecologycenter.org/bfm/\">North Berkeley Farmers' Market\u003c/a>\u003c/strong> on Thursdays from 3 pm to 7 pm. It is located at Shattuck Avenue @ Rose Street in Berkeley. You can park in the neighborhoods near the market. This is a year round, rain or shine market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Greens, corn, melon, tomatoes.\u003cbr>\u003cstrong>\u003ca href=\"http://hudsonfish.com/\">Hudson Fish Company\u003c/a>\u003c/strong> (Berkeley). Fish.\u003cbr>\u003cstrong>\u003ca href=\"http://www.highlandhillsfarm.com/\">Highland Hills Farm\u003c/a>\u003c/strong> (Vallejo). Grass-finished beef, lamb, eggs, pork.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-aug.jsp\">Kashiwase Farm\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003cbr>\u003cstrong>Catalan Farm\u003c/strong> (Hollister). Veggies, tomatoes, squash, herbs, strawberries.\u003cbr>\u003cstrong>\u003ca href=\"http://www.quetzalfarm.com/\">Quetzal Farm\u003c/a>\u003c/strong> (Santa Rosa). Veggies, peppers, flowers.\u003cbr>\u003cstrong>Bernie's Best\u003c/strong> (Yorkville). Apple cider.\u003cbr>\u003cstrong>\u003ca href=\"http://www.flyingdiscranch.com/\">Flying Disc Ranch\u003c/a>\u003c/strong> (Thermal). Dates.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M562\">Blue Heron Farm\u003c/a>\u003c/strong> (Corralitos). Flowers, vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/strong> (Berkeley). Bread.\u003cbr>\u003cstrong>\u003ca href=\"http://www.morellsbread.com/morellsbread/Home.html\">Morell's Bread\u003c/a>\u003c/strong> (Sausalito). \u003cbr>\u003cstrong>\u003ca href=\"http://www.hodosoybeanery.com/index.html\">Hodo Soy Beanery\u003c/a>\u003c/strong> (Bay Area). Tofu products.\u003cbr>\u003cstrong>\u003ca href=\"http://www.shopinberkeley.com/p/phoenixpastificio/index.php\">Phoenix Pastificio\u003c/a>\u003c/strong> (Berkeley). Pasta, bread, cookies.\u003cbr>\u003cstrong>\u003ca href=\"http://www.octoberfeast.com/index.html\">October Feast\u003c/a>\u003c/strong> (Larkspur). Bread.\u003cbr>\u003cstrong>\u003ca href=\"http://www.flacos.com/\">Flaco's\u003c/a>\u003c/strong> (Berkeley). Prepared vegan Mexican food.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M1628\">Tip Top Produce\u003c/a>\u003c/strong> (Vacaville). Vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-sep.jsp\">Lucero Organic\u003c/a>\u003c/strong> (Lodi). Strawberries, tomatoes, squash.\u003cbr>\u003cstrong>\u003ca href=\"http://www.froghollow.com/store/site/index.cfm\">Frog Hollow Farm\u003c/a>\u003c/strong> (Brentwood). Stone fruit, jams, popsicles, pastries.\u003cbr>\u003cstrong>Riverdog Farm\u003c/strong> (Yolo County). Vegetables, fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.organictummies.com/\">Organic Tummies\u003c/a>\u003c/strong> (San Rafael). Homemade baby food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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