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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-5-795496.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-5-793885.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Sour Cherry Frozen Custard\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/nyc_day_three.html\">\u003c/a> at The Shake Shack\u003ca href=\"http://www.shakeshacknyc.com/\">\u003c/a> in NYC\u003c/p>\n\u003cp>When it gets hot outside, what do you most want to put in your mouth and swallow to cool you down? Do you go out of your way to get that favorite treat? How far will you drive? Is it sweet? Bitter? Icy? Acidic? Does the glass show lazy bobbles of oversized tapioca sitting at the bottom? Do you forgo dinner for salad?\u003c/p>\n\u003cp>Summer is an emotional memory. For me it was salt water fishing and clamming with my grandfather, all day at the beach on Long Island, hot humid days and the sheer joy of hearing the ice cream truck, Good Humor bars and Italian Ices in little green wax paper cups. Sweet cold things. Salty skin, riding waves until dusk, water fights at camp, deep sleeps and mosquito bites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-6-721001.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-6-719156.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Pistachio Soft Serve at Coney Island, NY\u003c/p>\n\u003cp>I associate going to the beach with French fries and ice cream. Somehow these mundane items tasted more delicious than anything. Even now, after I've swum and lounged all day at the Russian River, what I crave most is salty, crunchy French fries with ketchup, followed by ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I could make an argument for the fact that ice cream is indeed a food group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-4-764710.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-4-763046.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Three Twins\u003ca href=\"http://www.threetwinsicecream.com/\">\u003c/a> Vanilla Ice Cream Samples at The Berkeley Farmer's market\u003c/p>\n\u003cp>But I'd rather hear from you. If you're reading this, perhaps you could chime in, in our comments section, and tell us where you get your chilly and/or sweet fix in summer?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-3-727441.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-3-726206.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Individual Coffee Brewing Station at Blue Bottle Coffee Co.\u003ca href=\"http://www.bluebottlecoffee.net/Page.bok?template=about\">\u003c/a>\u003c/p>\n\u003cp>Here are some to get us started:\u003c/p>\n\u003cp>Strawberry ice cream at Fairfax Scoop, fruit or Strauss yogurt sorbet at \u003ca href=\"http://www.sketchicecream.com/\">Sketch\u003c/a>, lychee bubble tea, taro iced beverage at \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/out_the_door_th.html\">Out The Door\u003c/a>, Blue Bottle's ineffable iced coffee, \u003ca href=\"http://www.mitchellsicecream.com/html/tropical_flavors.htm\">Mitchell's\u003c/a> Buko (young coconut) ice cream, dense nutty chestnut ice cream at \u003ca href=\"http://eastbay.citysearch.com/review/903015\">Marco Polo\u003c/a>, the \u003ca href=\"http://evvia.net/\">Rizogalo at Evvia\u003c/a>: Anson Mills Carolina rice pudding \"cannoli\" with honey roasted apricots, the thick mango lassi at \u003ca href=\"http://www.vikdistributors.com/chaat/chaatMenu.html\">Vik's Chaat House\u003c/a>, honey-sweetened saffron and pistachio ice cream at \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/08/02/FDGKFK89551.DTL&type=food\">Zatar\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-1-781304.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-1-778355.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Strawberry ice cream at Fairfax Scoop\u003c/p>\n\u003cp>And if you haven't been to \u003ca href=\"http://www.pizzeriapicco.com/\">Picco\u003c/a> yet to try their unbelievably PERFECT frozen custard drizzled with light, buttery olive oil and seasoned with a few pebbles of sea salt, I suggest you get over there before the fog rolls in! It is not to be missed! Gather your friends, get in the carpool lane, and treat yourself to a beautiful bowl of child and adulthood rolled in one.\u003c/p>\n\u003cp>And what should I jump in my car for? Am I missing an icy drink in a nook and cranny only you know about? Should I taste a new taste? Share with all of us at KQED, what you make a habit of in summer.... We look forward to hearing from you!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-2-700101.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n",
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"description": "The Sour Cherry Frozen Custard at The Shake Shack in NYC When it gets hot outside, what do you most want to put in your mouth and swallow to cool you down? Do you go out of your way to get that favorite treat? How far will you drive? Is it sweet? Bitter? Icy? Acidic?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-5-795496.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-5-793885.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Sour Cherry Frozen Custard\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/nyc_day_three.html\">\u003c/a> at The Shake Shack\u003ca href=\"http://www.shakeshacknyc.com/\">\u003c/a> in NYC\u003c/p>\n\u003cp>When it gets hot outside, what do you most want to put in your mouth and swallow to cool you down? Do you go out of your way to get that favorite treat? How far will you drive? Is it sweet? Bitter? Icy? Acidic? Does the glass show lazy bobbles of oversized tapioca sitting at the bottom? Do you forgo dinner for salad?\u003c/p>\n\u003cp>Summer is an emotional memory. For me it was salt water fishing and clamming with my grandfather, all day at the beach on Long Island, hot humid days and the sheer joy of hearing the ice cream truck, Good Humor bars and Italian Ices in little green wax paper cups. Sweet cold things. Salty skin, riding waves until dusk, water fights at camp, deep sleeps and mosquito bites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-6-721001.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-6-719156.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Pistachio Soft Serve at Coney Island, NY\u003c/p>\n\u003cp>I associate going to the beach with French fries and ice cream. Somehow these mundane items tasted more delicious than anything. Even now, after I've swum and lounged all day at the Russian River, what I crave most is salty, crunchy French fries with ketchup, followed by ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could make an argument for the fact that ice cream is indeed a food group.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-4-764710.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-4-763046.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Three Twins\u003ca href=\"http://www.threetwinsicecream.com/\">\u003c/a> Vanilla Ice Cream Samples at The Berkeley Farmer's market\u003c/p>\n\u003cp>But I'd rather hear from you. If you're reading this, perhaps you could chime in, in our comments section, and tell us where you get your chilly and/or sweet fix in summer?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-3-727441.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-3-726206.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>The Individual Coffee Brewing Station at Blue Bottle Coffee Co.\u003ca href=\"http://www.bluebottlecoffee.net/Page.bok?template=about\">\u003c/a>\u003c/p>\n\u003cp>Here are some to get us started:\u003c/p>\n\u003cp>Strawberry ice cream at Fairfax Scoop, fruit or Strauss yogurt sorbet at \u003ca href=\"http://www.sketchicecream.com/\">Sketch\u003c/a>, lychee bubble tea, taro iced beverage at \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/out_the_door_th.html\">Out The Door\u003c/a>, Blue Bottle's ineffable iced coffee, \u003ca href=\"http://www.mitchellsicecream.com/html/tropical_flavors.htm\">Mitchell's\u003c/a> Buko (young coconut) ice cream, dense nutty chestnut ice cream at \u003ca href=\"http://eastbay.citysearch.com/review/903015\">Marco Polo\u003c/a>, the \u003ca href=\"http://evvia.net/\">Rizogalo at Evvia\u003c/a>: Anson Mills Carolina rice pudding \"cannoli\" with honey roasted apricots, the thick mango lassi at \u003ca href=\"http://www.vikdistributors.com/chaat/chaatMenu.html\">Vik's Chaat House\u003c/a>, honey-sweetened saffron and pistachio ice cream at \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/08/02/FDGKFK89551.DTL&type=food\">Zatar\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-1-781304.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ic-1-778355.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Strawberry ice cream at Fairfax Scoop\u003c/p>\n\u003cp>And if you haven't been to \u003ca href=\"http://www.pizzeriapicco.com/\">Picco\u003c/a> yet to try their unbelievably PERFECT frozen custard drizzled with light, buttery olive oil and seasoned with a few pebbles of sea salt, I suggest you get over there before the fog rolls in! It is not to be missed! Gather your friends, get in the carpool lane, and treat yourself to a beautiful bowl of child and adulthood rolled in one.\u003c/p>\n\u003cp>And what should I jump in my car for? Am I missing an icy drink in a nook and cranny only you know about? Should I taste a new taste? Share with all of us at KQED, what you make a habit of in summer.... We look forward to hearing from you!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ic-2-700101.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fraises de Plougastel - Strawberries from Plougastel",
"title": "Fraises de Plougastel - Strawberries from Plougastel",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plougastel_strawberries_300.gif\">\u003cbr>\u003cem>Strawberries from the Plougastel farmers market\u003c/em>\u003c/p>\n\u003cp>According to the wildly popular \u003ca href=\"http://en.wikipedia.org/wiki/Strawberry\">\u003cstrong>wikipedia\u003c/strong>\u003c/a> (\u003ca href=\"http://online.wsj.com/article/SB115471739254127141.html\">which had an interesting article in yesterdays Wall Street Journal\u003c/a>), the strawberry is \"an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the \"seeds\", actually achenes) but from the peg at the bottom of the hypanthium that held the ovaries.\" Who knew? And certainly more than I needed to know to make a humble strawberry tarte. But I digress...\u003c/p>\n\u003cp>As I mentioned last week in my Ode to a Sea Bass, I spent a few months cooking on a lobster boat turned restaurant in Brittany. The town of Brest is a military port that was completely leveled in WW2 and immediately rebuilt so everything is gray and square and built with gray square cinder blocks so we were always on the search for the quintessential Breton fishing village or equally charming outpost. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/info_plougastel.gif\">\u003cbr>\u003cem>Plougastel-Daoulas information center\u003c/em>\u003c/p>\n\u003cp>With one week left in my stay before moving to Paris, I hopped the town bus to Plougastel-Daoulas, the strawberry capital of Brittany, and France for that matter. We whizzed by Ma Petite Folie (the lobster boat), La Plage du Moulin-Blanc (the beach of the white windmill - though no windmill to be found), crossed the Pont d'Iroise to the Presqu'ile Plougastel (the Plougastel peninsula) which is known to be one of the most scenic in France with spectacular views. This tiny peninsula is dotted with churches and... strawberry fields. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plougastel_church.gif\">\u003cbr>\u003cem>Saint Peter's Church in the town center of Plougastel\u003c/em>\u003c/p>\n\u003cp>Strawberries are not native to Brittany but were introduced to France in 1714 by a naval officer, Amedee-Francois Frezier, on a return trip from Chile to his home port of Brest. He brought with him a few small berry plants called \"Blanche du Chili\" (white of chile) that produced small white berries that he hoped to grow in France. Farmers in Plougastel began cultivating them in 1740 and over a few centuries of harvesting and splicing, became the modern day red strawberry. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plougastel_musee_fraises_30.gif\">\u003cbr>\u003cem>Musee des Fraises\u003c/em>\u003c/p>\n\u003cp>A quick 20, 30 minute buss ride and I was in the heart of strawberry-ville. I visited the Musee des Fraises (strawberry museum), and purchased a 4 euro (a little more than $5) box of strawberries, strawberry confiture, strawberry postcards and a strawberry t-shirt. I know, huge tourist. I tiptoed into Saint Peter's Church, lit a candle and sat in a pew to say a few prayers. I promptly fell asleep, woke up an hour later, and had to run catch the bus. Story of my life...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fraises_cerafine_300.gif\">\u003cbr>\u003cem>Fraises Cirafine\u003c/em>\u003c/p>\n\u003cp>The strawberries are past there peak but there were some precious ones at what's left of my farmers market today. For over $6 a basket, they'd better be precious and darn good. I made a strawberry tarte which is still in the oven as I type so I will post a pic as soon as it is done however I used the same recipe from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/bastille-day-et-tarte-aux-abricots.jsp\">\u003cstrong>Precocious Apricot Pie\u003c/strong>\u003c/a> recipe only I didn't soak the strawberries in a liqueur before baking. Why? No reason, just wasn't in the mood. I used four barquettes (baskets) of Cirafine Strawberries which is the French strawberry equivalent of an heirloom tomato. \u003c/p>\n\u003cp>And when the life hands you strawberries, make...\u003c/p>\n\u003cp>\u003cstrong>Strawberry Martinis\u003c/strong>\u003c/p>\n\u003cp>3 baskets strawberries\u003cbr>simple syrup (1/4 c water, 1/4 c sugar), use to your taste\u003cbr>splash cointreau\u003cbr>vodka \u003cbr>ice\u003cbr>martini shaker\u003c/p>\n\u003cp>1. hull and quarter strawberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/strawberries3_300.gif\">\u003c/p>\n\u003cp>2. puree in a blender or cuisinart\u003c/p>\n\u003cp>3. add simple syrup to your taste and depending on how sweet the berries are\u003c/p>\n\u003cp>4. strain through a fine mesh sieve witha metal spoon (never wood!)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_strain1_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_strain3_300.gif\">\u003c/p>\n\u003cp>5. pour into a container \u003c/p>\n\u003cp>6. put ice cubes in a martini shaker\u003c/p>\n\u003cp>7. add strawberry puree (we filled it about 1/3)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_shaker1_300.gif\">\u003c/p>\n\u003cp>8. add vodka in an amout that suits your taste (we filled it to about 2/3)\u003c/p>\n\u003cp>9. add a splash of cointreau\u003c/p>\n\u003cp>10. cover and shake\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_shaker2_300.gif\">\u003c/p>\n\u003cp>11. pour into chilled martini glasses. you can garnish it with a strawberry on the rim to be more festive. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_glass2_300.gif\">\u003c/p>\n\u003cp>Cheers! A votre sante! \u003c/p>\n\u003cp>\u003cem>And a few sweet, and one scary, links for more strawberry scoop\u003c/em>:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp%20\">\u003cstrong>Strawberry sauce \u003c/strong>\u003c/a> that I used with Jacques Pepin's chocolate cake recipe\u003cbr>- A summertime \u003ca href=\"http://www.davidlebovitz.com/archives/2005/05/#000013\">\u003cstrong>Strawberry Granita from David Lebovitz\u003c/strong>\u003c/a>\u003cbr>- the \u003ca href=\"http://www.calstrawberry.com/\">\u003cstrong>California Strawberry Commission\u003c/strong>\u003c/a> (sounds like a conspiracy theory)\u003cbr>- a \u003ca href=\"http://www.strawberrymusic.com/home.asp\">\u003cstrong>Strawberry Music Festival\u003c/strong>\u003c/a> (who knew?!)\u003cbr>- the \u003ca href=\"http://www.strawberry-fest.org/\">\u003cstrong>California Strawberry Festival\u003c/strong>\u003c/a> (no surprise)\u003cbr>- a \u003ca href=\"http://www.strawberry.com/\">\u003cstrong>German software company\u003c/strong>\u003c/a> (huh?!)\u003cbr>- and \u003ca href=\"http://www.albinoblacksheep.com/flash/strawberry.php%20\">\u003cstrong>the sinister and twisted Evil Strawberry\u003c/strong>\u003c/a> (yikes!)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plougastel_strawberries_300.gif\">\u003cbr>\u003cem>Strawberries from the Plougastel farmers market\u003c/em>\u003c/p>\n\u003cp>According to the wildly popular \u003ca href=\"http://en.wikipedia.org/wiki/Strawberry\">\u003cstrong>wikipedia\u003c/strong>\u003c/a> (\u003ca href=\"http://online.wsj.com/article/SB115471739254127141.html\">which had an interesting article in yesterdays Wall Street Journal\u003c/a>), the strawberry is \"an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the \"seeds\", actually achenes) but from the peg at the bottom of the hypanthium that held the ovaries.\" Who knew? And certainly more than I needed to know to make a humble strawberry tarte. But I digress...\u003c/p>\n\u003cp>As I mentioned last week in my Ode to a Sea Bass, I spent a few months cooking on a lobster boat turned restaurant in Brittany. The town of Brest is a military port that was completely leveled in WW2 and immediately rebuilt so everything is gray and square and built with gray square cinder blocks so we were always on the search for the quintessential Breton fishing village or equally charming outpost. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/info_plougastel.gif\">\u003cbr>\u003cem>Plougastel-Daoulas information center\u003c/em>\u003c/p>\n\u003cp>With one week left in my stay before moving to Paris, I hopped the town bus to Plougastel-Daoulas, the strawberry capital of Brittany, and France for that matter. We whizzed by Ma Petite Folie (the lobster boat), La Plage du Moulin-Blanc (the beach of the white windmill - though no windmill to be found), crossed the Pont d'Iroise to the Presqu'ile Plougastel (the Plougastel peninsula) which is known to be one of the most scenic in France with spectacular views. This tiny peninsula is dotted with churches and... strawberry fields. \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/plougastel_church.gif\">\u003cbr>\u003cem>Saint Peter's Church in the town center of Plougastel\u003c/em>\u003c/p>\n\u003cp>Strawberries are not native to Brittany but were introduced to France in 1714 by a naval officer, Amedee-Francois Frezier, on a return trip from Chile to his home port of Brest. He brought with him a few small berry plants called \"Blanche du Chili\" (white of chile) that produced small white berries that he hoped to grow in France. Farmers in Plougastel began cultivating them in 1740 and over a few centuries of harvesting and splicing, became the modern day red strawberry. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/plougastel_musee_fraises_30.gif\">\u003cbr>\u003cem>Musee des Fraises\u003c/em>\u003c/p>\n\u003cp>A quick 20, 30 minute buss ride and I was in the heart of strawberry-ville. I visited the Musee des Fraises (strawberry museum), and purchased a 4 euro (a little more than $5) box of strawberries, strawberry confiture, strawberry postcards and a strawberry t-shirt. I know, huge tourist. I tiptoed into Saint Peter's Church, lit a candle and sat in a pew to say a few prayers. I promptly fell asleep, woke up an hour later, and had to run catch the bus. Story of my life...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fraises_cerafine_300.gif\">\u003cbr>\u003cem>Fraises Cirafine\u003c/em>\u003c/p>\n\u003cp>The strawberries are past there peak but there were some precious ones at what's left of my farmers market today. For over $6 a basket, they'd better be precious and darn good. I made a strawberry tarte which is still in the oven as I type so I will post a pic as soon as it is done however I used the same recipe from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/bastille-day-et-tarte-aux-abricots.jsp\">\u003cstrong>Precocious Apricot Pie\u003c/strong>\u003c/a> recipe only I didn't soak the strawberries in a liqueur before baking. Why? No reason, just wasn't in the mood. I used four barquettes (baskets) of Cirafine Strawberries which is the French strawberry equivalent of an heirloom tomato. \u003c/p>\n\u003cp>And when the life hands you strawberries, make...\u003c/p>\n\u003cp>\u003cstrong>Strawberry Martinis\u003c/strong>\u003c/p>\n\u003cp>3 baskets strawberries\u003cbr>simple syrup (1/4 c water, 1/4 c sugar), use to your taste\u003cbr>splash cointreau\u003cbr>vodka \u003cbr>ice\u003cbr>martini shaker\u003c/p>\n\u003cp>1. hull and quarter strawberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/strawberries3_300.gif\">\u003c/p>\n\u003cp>2. puree in a blender or cuisinart\u003c/p>\n\u003cp>3. add simple syrup to your taste and depending on how sweet the berries are\u003c/p>\n\u003cp>4. strain through a fine mesh sieve witha metal spoon (never wood!)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_strain1_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_strain3_300.gif\">\u003c/p>\n\u003cp>5. pour into a container \u003c/p>\n\u003cp>6. put ice cubes in a martini shaker\u003c/p>\n\u003cp>7. add strawberry puree (we filled it about 1/3)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_shaker1_300.gif\">\u003c/p>\n\u003cp>8. add vodka in an amout that suits your taste (we filled it to about 2/3)\u003c/p>\n\u003cp>9. add a splash of cointreau\u003c/p>\n\u003cp>10. cover and shake\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_shaker2_300.gif\">\u003c/p>\n\u003cp>11. pour into chilled martini glasses. you can garnish it with a strawberry on the rim to be more festive. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/martini_glass2_300.gif\">\u003c/p>\n\u003cp>Cheers! A votre sante! \u003c/p>\n\u003cp>\u003cem>And a few sweet, and one scary, links for more strawberry scoop\u003c/em>:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- \u003ca href=\"http://www.kqed.org/weblog/food/2005/07/gateau-de-chocolat-avec-puree-des.jsp%20\">\u003cstrong>Strawberry sauce \u003c/strong>\u003c/a> that I used with Jacques Pepin's chocolate cake recipe\u003cbr>- A summertime \u003ca href=\"http://www.davidlebovitz.com/archives/2005/05/#000013\">\u003cstrong>Strawberry Granita from David Lebovitz\u003c/strong>\u003c/a>\u003cbr>- the \u003ca href=\"http://www.calstrawberry.com/\">\u003cstrong>California Strawberry Commission\u003c/strong>\u003c/a> (sounds like a conspiracy theory)\u003cbr>- a \u003ca href=\"http://www.strawberrymusic.com/home.asp\">\u003cstrong>Strawberry Music Festival\u003c/strong>\u003c/a> (who knew?!)\u003cbr>- the \u003ca href=\"http://www.strawberry-fest.org/\">\u003cstrong>California Strawberry Festival\u003c/strong>\u003c/a> (no surprise)\u003cbr>- a \u003ca href=\"http://www.strawberry.com/\">\u003cstrong>German software company\u003c/strong>\u003c/a> (huh?!)\u003cbr>- and \u003ca href=\"http://www.albinoblacksheep.com/flash/strawberry.php%20\">\u003cstrong>the sinister and twisted Evil Strawberry\u003c/strong>\u003c/a> (yikes!)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/megolden-785464.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/megolden-779255.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Having lived on the East Coast for six years and in the Bay Area for only three, I am still constantly, happily amazed at the quality of service you can find here.\u003c/p>\n\u003cp>For one thing, on my first visit to our neighborhood Albertsons I was picked up some cream cheese and canned pumpkin to make a \u003ci>Cook's Illustrated\u003c/i> Bourbon Spiced Cheesecake. I was used grocery checkouts being silent, surly affairs but not this one. The checkout lady started chatting with me about cheesecakes and how she didn't understand why both the cream cheese and canned pumpkin weren't yet on special and it was just all so very pleasant.\u003c/p>\n\u003cp>One of our first Bay Area restaurant experiences was likewise transcendent. We sallied forth to \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/sftreats.html\">Alamo Square Seafood \u003cbr>Grill\u003c/a>\u003c/b> for the first time and as we left, the owner said, \"See you next week!\" as though we had been dining there for years. Back in Boston, we lived above a wonderful \u003cb>\u003ca href=\"http://chezhenri.com/\">Cuban-French restaurant\u003c/a>\u003c/b> where we supped on the matchless pressed Cubanos, mojitos, and conch fritters at least once a week. Did they ever do anything to recognize our devotion? Not a nod, not a \"welcome back,\" nothing. (Of course it didn't stop us going, those Cubanos were thick and crazy.)\u003c/p>\n\u003cp>On my first visit to the Ferry Building Farmer's Market, I was happily browsing through the mushrooms at \u003cb>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi's\u003c/a>\u003c/b> booth (this was before they were installed inside). I went to pay for my paper bag of Lobster Mushrooms, and Ian threw in a particularly hulking Matsutake. \"This is my favorite,\" he told me, \"Just throw it in a pot of rice and see how it flavors the rice.\" I nearly bronzed that mushroom with a plaque reading, \"I Love San Francisco.\" But I didn't. I ate it. It was delicious. Then there was the complimentary twenty-three-dollar glass of vintage port that the guys at the now sadly dufunct Hayes & Vine presented to us, saying, \"Welcome to San Francisco.\" My jaw couldn't have dropped more if it was a snowman's thermometer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the months passed, I started to notice this Bay Area Attitude more and more. I noticed my attitude as well. It changed. No longer did I stalk down teeming streets, eyes to the ground; ready to glare, ready to growl. I looked up, I smiled, I got smiles back. And then I got complacent. Sure people in San Francisco could be generally friendlier than people back east, but so? It became the norm.\u003c/p>\n\u003cp>UNTIL!\u003c/p>\n\u003cp>We picked up a take-out order from \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/beyond-valley-abacus.jsp\">Abacus\u003c/a>\u003c/b>. Szechuan eggplant, garlicky peashoots, flakey fish and black bean sauce, and steamed ri -- wait, where was the rice? Where was the rice to soak up all that sweet stickiness from the eggplant? It was a bummer, but we didn't feel like driving back to get it. We were hungry and crabby and wanted to eat immediately. So what happens? Abacus calls, tells us we forgot our rice, and then DRIVES IT OVER TO US. Let me make this clear, Abacus doesn't do deliveries. You can eat in the soothingly lovely boôte of a Cal-Chinese restaurant or you can pick up your food. They don't deliver. But that night? For us? They did. The driver wouldn't accept a tip, but we pressed a few cold bottles of \u003cb>\u003ca href=\"http://www.newbelgium.com/beers_tr.php\">New Belgium Trippel\u003c/a>\u003c/b> on him and he promised to drink it back at the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think I told that story to anyone who would listen for an entire week. Some were surprised, others shrugged, complacent that service like that was nothing new out here. I, for one, am happy to be shaken out of my complacency to remember what a truly fine city San Francisco is.\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/megolden-785464.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/megolden-779255.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Having lived on the East Coast for six years and in the Bay Area for only three, I am still constantly, happily amazed at the quality of service you can find here.\u003c/p>\n\u003cp>For one thing, on my first visit to our neighborhood Albertsons I was picked up some cream cheese and canned pumpkin to make a \u003ci>Cook's Illustrated\u003c/i> Bourbon Spiced Cheesecake. I was used grocery checkouts being silent, surly affairs but not this one. The checkout lady started chatting with me about cheesecakes and how she didn't understand why both the cream cheese and canned pumpkin weren't yet on special and it was just all so very pleasant.\u003c/p>\n\u003cp>One of our first Bay Area restaurant experiences was likewise transcendent. We sallied forth to \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/sftreats.html\">Alamo Square Seafood \u003cbr>Grill\u003c/a>\u003c/b> for the first time and as we left, the owner said, \"See you next week!\" as though we had been dining there for years. Back in Boston, we lived above a wonderful \u003cb>\u003ca href=\"http://chezhenri.com/\">Cuban-French restaurant\u003c/a>\u003c/b> where we supped on the matchless pressed Cubanos, mojitos, and conch fritters at least once a week. Did they ever do anything to recognize our devotion? Not a nod, not a \"welcome back,\" nothing. (Of course it didn't stop us going, those Cubanos were thick and crazy.)\u003c/p>\n\u003cp>On my first visit to the Ferry Building Farmer's Market, I was happily browsing through the mushrooms at \u003cb>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi's\u003c/a>\u003c/b> booth (this was before they were installed inside). I went to pay for my paper bag of Lobster Mushrooms, and Ian threw in a particularly hulking Matsutake. \"This is my favorite,\" he told me, \"Just throw it in a pot of rice and see how it flavors the rice.\" I nearly bronzed that mushroom with a plaque reading, \"I Love San Francisco.\" But I didn't. I ate it. It was delicious. Then there was the complimentary twenty-three-dollar glass of vintage port that the guys at the now sadly dufunct Hayes & Vine presented to us, saying, \"Welcome to San Francisco.\" My jaw couldn't have dropped more if it was a snowman's thermometer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the months passed, I started to notice this Bay Area Attitude more and more. I noticed my attitude as well. It changed. No longer did I stalk down teeming streets, eyes to the ground; ready to glare, ready to growl. I looked up, I smiled, I got smiles back. And then I got complacent. Sure people in San Francisco could be generally friendlier than people back east, but so? It became the norm.\u003c/p>\n\u003cp>UNTIL!\u003c/p>\n\u003cp>We picked up a take-out order from \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/beyond-valley-abacus.jsp\">Abacus\u003c/a>\u003c/b>. Szechuan eggplant, garlicky peashoots, flakey fish and black bean sauce, and steamed ri -- wait, where was the rice? Where was the rice to soak up all that sweet stickiness from the eggplant? It was a bummer, but we didn't feel like driving back to get it. We were hungry and crabby and wanted to eat immediately. So what happens? Abacus calls, tells us we forgot our rice, and then DRIVES IT OVER TO US. Let me make this clear, Abacus doesn't do deliveries. You can eat in the soothingly lovely boôte of a Cal-Chinese restaurant or you can pick up your food. They don't deliver. But that night? For us? They did. The driver wouldn't accept a tip, but we pressed a few cold bottles of \u003cb>\u003ca href=\"http://www.newbelgium.com/beers_tr.php\">New Belgium Trippel\u003c/a>\u003c/b> on him and he promised to drink it back at the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think I told that story to anyone who would listen for an entire week. Some were surprised, others shrugged, complacent that service like that was nothing new out here. I, for one, am happy to be shaken out of my complacency to remember what a truly fine city San Francisco is.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Jacques Pepin Part Two",
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"content": "\u003cp>Here is the second part of our interview with Jacques Pepin. Part one is \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/07/interview-with-jacques-pepin-part-one.jsp\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>When you ask chefs what are their favorite dishes, it seems like nine times out of ten the answer is roast chicken, something very basic--\u003c/b>\u003cbr>When the question is asked, often it doesn't necessarily have to do with the food. It's like I said in a book I did with Claudine, my daughter. She had a small apartment at Boston University when she was a freshman in college. She decided to cook for me. She did just a roast chicken with a salad and potatoes. She started way too early and I came late and that was a bad combination. The chicken was disintegrating by the time I got there. She asked me how it was. I say, \"as a father or as a chef?\" And that's the point. \u003c/p>\n\u003cp>If people ask you what is the greatest meal you ever had in your life, usually it is going to be a dish that has to do with something more emotional than the food itself. It has to do with the family, or with memories from when you were a kid, with many things, which encompass the whole art of living. We do remember those dishes much more than what you had at Per Se in NY or at Farallon here or whatever.\u003c/p>\n\u003cp>\u003cb>How does being a home chef compare to being a professional chef?\u003c/b>\u003cbr>It's different but the greatest expression of love is cooking because you always cook for the other person, whether it is your daughter, or your father, or mother, a friend, a cousin, or a lover. It doesn't matter. I don't know many people who are going to set up a table with beautiful crystal, put on a tie, bring flowers, open a bottle of champagne, and sit down to eat by themselves. That would be quite depressing.\u003c/p>\n\u003cp>As a professional chef, you still have to work on Saturday and Sunday; you still have to work 16 hours a day, and you don't make very much money. There are a few exceptions like Wolfgang Puck who have created an empire. But in general you are not going to make as much money as a lawyer or a stockbroker, or whatever. All of that is fine if you really truly love it and get gratification from what you are doing. But if you go into the business as many young people do now to \"become the new Emeril\" or to write a book, you are very likely to be disappointed and not last very long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>What are your favorite cooking gadgets?\u003c/b>\u003cbr>I'm still down to plastic wrap and the rubber spatula, which is one of the greatest inventions of the 20th century. Or maybe the micro-plane but I would tell people to go to Home Depot to buy the rasp for wood. It does the same job but it is less expensive. The sous-vide is a great thing. I did a foie gras this weekend in a sous-vide which was excellent. To a certain extent, you find yourself distanced from the food when you have those vats of water at different temperatures and those tiny probes to measure temperature, none of the aroma escapes from anywhere. Up to a point, its okay.\u003c/p>\n\u003cp>\u003cb>As a French chef, do you think people are right when they say that all produce tastes better in France?\u003c/b>\u003cbr>I don't know if it is better but it is stronger in taste. I have my own organic garden at home. When my mother came to visit, she would always add more tarragon or herbs. She said she couldn't add that much in France, it would be way too strong. And I would go one step further. I go wild mushrooming, I have picked up to 500 pounds of mushrooms a year, up to 30 different types in the woods in Connecticut. When I pick up chanterelles or different kind of boletus in France there is no question that the taste is much more intense in Europe. I don't know why.\u003c/p>\n\u003cp>\u003cb>What are you enjoying most these days, tv, teaching, writing, or cooking?\u003c/b>\u003cbr>All of the above, one cannot really be separated from the other. I am really lucky to be able to make a living out of something I love to do. There is something a bit fake about television, which I probably would not enjoy after awhile if I had to do it every day. \u003c/p>\n\u003cp>I've been teaching at Boston University for the past 22 years, I teach at the French Culinary Institute and if I had to spend my life in academia, which sounds pretty good from the outside, I probably would get pretty frustrated with that too. I come in and I do a week at BU and then I get out of there. And likewise with writing, I used to have a column in the New York Times for like 7 years. If you have to write a column every week, you are always under pressure. So that doesn't make it enjoyable but writing it once a month is enjoyable. I do enjoy the television I do as well as teaching, as well as writing because I do it at my own pace in a way that doesn't stress me or force me to change things in my life that I don't want to change. It's all in the context of cooking and sharing and being with family and friends so I have a dream life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For a behind-the-scenes account of the interview visit \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/07/interview-with-jacques-pepin-part-one.jsp\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n",
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"description": "Here is the second part of our interview with Jacques Pepin. Part one is here. When you ask chefs what are their favorite dishes, it seems like nine times out of ten the answer is roast chicken, something very basic--When the question is asked, often it doesn't necessarily have to do with the food. It's",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here is the second part of our interview with Jacques Pepin. Part one is \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/07/interview-with-jacques-pepin-part-one.jsp\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>When you ask chefs what are their favorite dishes, it seems like nine times out of ten the answer is roast chicken, something very basic--\u003c/b>\u003cbr>When the question is asked, often it doesn't necessarily have to do with the food. It's like I said in a book I did with Claudine, my daughter. She had a small apartment at Boston University when she was a freshman in college. She decided to cook for me. She did just a roast chicken with a salad and potatoes. She started way too early and I came late and that was a bad combination. The chicken was disintegrating by the time I got there. She asked me how it was. I say, \"as a father or as a chef?\" And that's the point. \u003c/p>\n\u003cp>If people ask you what is the greatest meal you ever had in your life, usually it is going to be a dish that has to do with something more emotional than the food itself. It has to do with the family, or with memories from when you were a kid, with many things, which encompass the whole art of living. We do remember those dishes much more than what you had at Per Se in NY or at Farallon here or whatever.\u003c/p>\n\u003cp>\u003cb>How does being a home chef compare to being a professional chef?\u003c/b>\u003cbr>It's different but the greatest expression of love is cooking because you always cook for the other person, whether it is your daughter, or your father, or mother, a friend, a cousin, or a lover. It doesn't matter. I don't know many people who are going to set up a table with beautiful crystal, put on a tie, bring flowers, open a bottle of champagne, and sit down to eat by themselves. That would be quite depressing.\u003c/p>\n\u003cp>As a professional chef, you still have to work on Saturday and Sunday; you still have to work 16 hours a day, and you don't make very much money. There are a few exceptions like Wolfgang Puck who have created an empire. But in general you are not going to make as much money as a lawyer or a stockbroker, or whatever. All of that is fine if you really truly love it and get gratification from what you are doing. But if you go into the business as many young people do now to \"become the new Emeril\" or to write a book, you are very likely to be disappointed and not last very long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>What are your favorite cooking gadgets?\u003c/b>\u003cbr>I'm still down to plastic wrap and the rubber spatula, which is one of the greatest inventions of the 20th century. Or maybe the micro-plane but I would tell people to go to Home Depot to buy the rasp for wood. It does the same job but it is less expensive. The sous-vide is a great thing. I did a foie gras this weekend in a sous-vide which was excellent. To a certain extent, you find yourself distanced from the food when you have those vats of water at different temperatures and those tiny probes to measure temperature, none of the aroma escapes from anywhere. Up to a point, its okay.\u003c/p>\n\u003cp>\u003cb>As a French chef, do you think people are right when they say that all produce tastes better in France?\u003c/b>\u003cbr>I don't know if it is better but it is stronger in taste. I have my own organic garden at home. When my mother came to visit, she would always add more tarragon or herbs. She said she couldn't add that much in France, it would be way too strong. And I would go one step further. I go wild mushrooming, I have picked up to 500 pounds of mushrooms a year, up to 30 different types in the woods in Connecticut. When I pick up chanterelles or different kind of boletus in France there is no question that the taste is much more intense in Europe. I don't know why.\u003c/p>\n\u003cp>\u003cb>What are you enjoying most these days, tv, teaching, writing, or cooking?\u003c/b>\u003cbr>All of the above, one cannot really be separated from the other. I am really lucky to be able to make a living out of something I love to do. There is something a bit fake about television, which I probably would not enjoy after awhile if I had to do it every day. \u003c/p>\n\u003cp>I've been teaching at Boston University for the past 22 years, I teach at the French Culinary Institute and if I had to spend my life in academia, which sounds pretty good from the outside, I probably would get pretty frustrated with that too. I come in and I do a week at BU and then I get out of there. And likewise with writing, I used to have a column in the New York Times for like 7 years. If you have to write a column every week, you are always under pressure. So that doesn't make it enjoyable but writing it once a month is enjoyable. I do enjoy the television I do as well as teaching, as well as writing because I do it at my own pace in a way that doesn't stress me or force me to change things in my life that I don't want to change. It's all in the context of cooking and sharing and being with family and friends so I have a dream life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For a behind-the-scenes account of the interview visit \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/07/interview-with-jacques-pepin-part-one.jsp\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marina Farmers' Market",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/MarinaFMCollageLarge.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/MarinaFMCollageSmall-707223.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In a city 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 days when you wake too late to avoid the Ferry Plaza crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of San Francisco's neighborhood markets.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafarmersmkts.com/marina.html\">\u003cstrong>Marina Farmers' Market\u003c/strong>\u003c/a> had a contentious beginning. After \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/05/marina_farmers_.html\">starting on Steiner street two years ago\u003c/a>\u003c/strong>, the market was forced to close and put in jeopardy altogether due to disagreements between the farmers' market and local merchants. Now it's two years later, and the market has settled into a quiet location along Fillmore street next to Marina Middle School. \u003c/p>\n\u003cp>The market has approximately twenty booths, and you can pick up vegetables, fruits, prepared foods, fish, bread and flowers here. I did not see any egg sellers or meat sellers. I was happy to see Tory Farms at the market -- Tory Farms is a well-known stone fruit vendor who is adored by \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> and others in the Bay Area. Happy Boy Farms is a great farm near Santa Cruz, and they have a booth at the Marina Farmers' Market. Happy Boy is a \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/06/the_polycultura.html\">polycultural farm\u003c/a>\u003c/strong> and you can rest assured that whenever Happy Boy is at a market, most of your fruit and vegetable needs will be taken care of.\u003c/p>\n\u003cp>You can visit the \u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/marina.html\">Marina Farmers' Market\u003c/a>\u003c/strong> on Saturdays from 10 am to 2 pm. It is located at Marina Middle School, on Fillmore between Chestnut and Bay Streets. There is parking behind the school for $5. The market runs between May 20 and October 29 this year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vendors at the market on July 15 when I went included:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>\u003c/strong>. Pastries\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.swankfarms.com/\">Swank Farms\u003c/a>\u003c/strong> (Hollister).\u003c/p>\n\u003cp>\u003cstrong>Calderon Organic Farm\u003c/strong> (Hollister). Artichokes, carrots, greens, cauliflower.\u003c/p>\n\u003cp>\u003cstrong>Rainbow Orchards\u003c/strong>. Blueberries\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-aug.jsp\">Kashiwase Farm\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alfierifarms.hostasaurus.com/Merchant2/merchant.mvc?\">GL Alfieri\u003c/a>\u003c/strong> (Ripon). Dried Fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Greens, corn, melon, tomatoes.\u003c/p>\n\u003cp>\u003cstrong>Rhodes Family Farm\u003c/strong> (Visalia). Tomatoes, zucchini, eggplant, peppers.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers//farm_86.php\">Tory Farms\u003c/a>\u003c/strong> (Dinuba). Stone fruit.\u003c/p>\n\u003cp>\u003cstrong>Ferry Farms\u003c/strong>. Oranges, orange juice.\u003c/p>\n\u003cp>\u003cstrong>Brookside Fish Company\u003c/strong> (Palo Alto).\u003c/p>\n\u003cp>\u003cstrong>East & West Gourmet Food\u003c/strong> (Martinez). Prepared Afghan food.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baybread.com/\">Bay Bread\u003c/a>\u003c/strong> (San Francisco). Breads and pastries.\u003c/p>\n\u003cp>\u003cstrong>Greg Young Fish\u003c/strong>. Wild Pacific Salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Western Sun Floral\u003c/strong>. Cut flower bouquets.\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 days when you wake too late to avoid the Ferry",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/MarinaFMCollageLarge.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/MarinaFMCollageSmall-707223.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In a city 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 days when you wake too late to avoid the Ferry Plaza crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of San Francisco's neighborhood markets.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafarmersmkts.com/marina.html\">\u003cstrong>Marina Farmers' Market\u003c/strong>\u003c/a> had a contentious beginning. After \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/05/marina_farmers_.html\">starting on Steiner street two years ago\u003c/a>\u003c/strong>, the market was forced to close and put in jeopardy altogether due to disagreements between the farmers' market and local merchants. Now it's two years later, and the market has settled into a quiet location along Fillmore street next to Marina Middle School. \u003c/p>\n\u003cp>The market has approximately twenty booths, and you can pick up vegetables, fruits, prepared foods, fish, bread and flowers here. I did not see any egg sellers or meat sellers. I was happy to see Tory Farms at the market -- Tory Farms is a well-known stone fruit vendor who is adored by \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> and others in the Bay Area. Happy Boy Farms is a great farm near Santa Cruz, and they have a booth at the Marina Farmers' Market. Happy Boy is a \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/06/the_polycultura.html\">polycultural farm\u003c/a>\u003c/strong> and you can rest assured that whenever Happy Boy is at a market, most of your fruit and vegetable needs will be taken care of.\u003c/p>\n\u003cp>You can visit the \u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/marina.html\">Marina Farmers' Market\u003c/a>\u003c/strong> on Saturdays from 10 am to 2 pm. It is located at Marina Middle School, on Fillmore between Chestnut and Bay Streets. There is parking behind the school for $5. The market runs between May 20 and October 29 this year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vendors at the market on July 15 when I went included:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>\u003c/strong>. Pastries\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.swankfarms.com/\">Swank Farms\u003c/a>\u003c/strong> (Hollister).\u003c/p>\n\u003cp>\u003cstrong>Calderon Organic Farm\u003c/strong> (Hollister). Artichokes, carrots, greens, cauliflower.\u003c/p>\n\u003cp>\u003cstrong>Rainbow Orchards\u003c/strong>. Blueberries\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-aug.jsp\">Kashiwase Farm\u003c/a>\u003c/strong> (Winton). Stone fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alfierifarms.hostasaurus.com/Merchant2/merchant.mvc?\">GL Alfieri\u003c/a>\u003c/strong> (Ripon). Dried Fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Greens, corn, melon, tomatoes.\u003c/p>\n\u003cp>\u003cstrong>Rhodes Family Farm\u003c/strong> (Visalia). Tomatoes, zucchini, eggplant, peppers.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers//farm_86.php\">Tory Farms\u003c/a>\u003c/strong> (Dinuba). Stone fruit.\u003c/p>\n\u003cp>\u003cstrong>Ferry Farms\u003c/strong>. Oranges, orange juice.\u003c/p>\n\u003cp>\u003cstrong>Brookside Fish Company\u003c/strong> (Palo Alto).\u003c/p>\n\u003cp>\u003cstrong>East & West Gourmet Food\u003c/strong> (Martinez). Prepared Afghan food.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baybread.com/\">Bay Bread\u003c/a>\u003c/strong> (San Francisco). Breads and pastries.\u003c/p>\n\u003cp>\u003cstrong>Greg Young Fish\u003c/strong>. Wild Pacific Salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Western Sun Floral\u003c/strong>. Cut flower bouquets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crisp Topping: An All Year Round Fruit Dressing",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-5-782071.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-5-780470.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On the eve of August you may be wondering what to do with all the incredible stone fruits and berries arriving fast and furious at your local \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/summer-bay-area-farmers-markets.jsp\">farmer's market\u003c/a>. The following recipe for crisp topping, easy to assemble and substitution friendly, is baking at it's most streamlined, straightforward and \"I can't bake\"-proof.\u003c/p>\n\u003cp>I don't normally take requests, but after my \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/pie_ii.html\">Pie II Crust Revisited\u003c/a> post on Eggbeater where I went through \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/06/pie.html\">making pie dough\u003c/a> point by point, a reader asked that I write about crisp topping as her own recipe was not quite up to snuff. My delicious crisp topping stems from working with Claudia Fleming at \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>. We served an exceptional apple and cranberry crisp that, although it was created to serve two, was one of our most popular desserts on chilly fall nights.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-3-794678.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-3-792948.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you've had a chance to pick up the Spring 2006 issue of \u003ca href=\"http://www.ediblesanfrancisco.net/index.htm\">Edible San Francisco\u003c/a>, you know that the \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/download_esfspr.html\">crisp recipe\u003c/a> resides in there as well. But for the requester, who lives in Australia, and those of you unable to pick up this new local mag, here's the recipe again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>CRISP TOPPING\u003c/p>\n\u003cp>3 C All Purpose Flour\u003cbr>1/2 C Sugar\u003cbr>1/2 C Dark Brown Sugar\u003cbr>1/2-3/4 C Nuts, lightly toasted and rough chopped\u003cbr>1/2 teaspoon Ground Cinnamon\u003cbr>1 teaspoon Ground or Crushed Cardamon\u003cbr>3/4 teaspoon Kosher Salt\u003c/p>\n\u003cp>8 oz. Unsalted Butter, melted\u003c/p>\n\u003cp>1. Put all ingredients, except butter, in a large bowl.\u003cbr>2. Stir with hands to mix, breaking apart clumps of brown sugar with fingers.\u003cbr>3. Melt butter.\u003cbr>4. Make \"well\" in center of bowl and pour butter in while it's still hot.\u003cbr>5. Stir in butter with wooden spoon or spatula.\u003cbr>6. Finish incorporating butter into all of the drys with hands.\u003cbr>7. On a baking sheet covered with parchment paper, lay out raw crisp topping and chill in refrigerator for at least 30 minutes.\u003cbr>8. When you are ready to make the crisp, preheat oven to 400F.\u003cbr>9. Assemble filling, sprinkle on as much or as little crisp topping as you like, set baking dish on a baking sheet lined with parchment paper (your \"dish-washer\" will thank you later!)\u003cbr>10. Bake until topping has browned and filling is bubbling up. If you are making a large crisp I suggest you check in on it about 15-20 minutes into the baking time. If you're topping is gaining more color than you'd prefer, turn the pan around and turn the heat down to 350F.\u003c/p>\n\u003cp>Crisp topping can be kept in a tightly covered container for upwards of a month refrigerated. (I have even kept it longer.) This recipe can be doubled, tripled or more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-1-744741.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-1-742222.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The filling is completely up to you! I picked up rhubarb, plums, nectarines, blackberries and raspberries at the market Friday and whipped up a fabulous filling. I add the sugar to taste, as it depends on the sweet or puckeriness of the fruits on hand, and sometimes a dash of lemon zest shavings. I tend to like my fruit to taste like itself, not like the sweetener, so I err on the bright side. I rely on the topping to carry in the sweet crispy layer.\u003c/p>\n\u003cp>I'm a big fan of walnuts in the crisp topping and I pre-toast them so as to add an extra dimension to the crisp topping besides texture. If you have them, hazelnuts would be gorgeous, especially with stone fruits, and I've not tried peanuts or pecans, but I can only imagine what great choices they would make.\u003c/p>\n\u003cp>Sometimes I brown my butter slightly, toss in a bit of mace for deepened spiciness, or omit the ubiquitous cinnamon altogether in favor of secret ground toasted coriander. Suffice to say light brown sugar could be substituted for the dark and the sugar in the filling could be any sort you desired as well. I don't much use whole wheat flour but it might be a new take, and I always love me some flavorful corn meal!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-4-729223.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-4-724497.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The signature difference in this recipe is that the butter is melted. What this means is that the crisp topping actually crisps in the oven because the fat source has permeated every grain of flour and sugar. The preparation of cutting cold butter into flour, as is the case in many crisp topping recipes, creates a topping that melts into the fruit juices, therefore producing a gooey, unbaked layer of flour-butter-sugar lumps between hot fruit and still tender topping.\u003c/p>\n\u003cp>In this recipe you bake the crisp is a fairly hot oven because all you are really baking is the topping. In a crisp or cobbler there's no need for a starch thickener as one eats these desserts in a bowl, hence no pressure for them to stand upright.\u003c/p>\n\u003cp>Have fun with your seasonal fresh fruit crisp. Make too much topping to always have some on hand. Try it with different spices, intriguing nuts, alternative sweeteners, and please report back and let us all know how it went!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-2-766799.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-2-763314.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-6-728514.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n",
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"description": "On the eve of August you may be wondering what to do with all the incredible stone fruits and berries arriving fast and furious at your local farmer's market. The following recipe for crisp topping, easy to assemble and substitution friendly, is baking at it's most streamlined, straightforward and "I can't bake"-proof. I don't normally",
"title": "Crisp Topping: An All Year Round Fruit Dressing | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-5-782071.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-5-780470.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On the eve of August you may be wondering what to do with all the incredible stone fruits and berries arriving fast and furious at your local \u003ca href=\"http://www.kqed.org/weblog/food/2006/07/summer-bay-area-farmers-markets.jsp\">farmer's market\u003c/a>. The following recipe for crisp topping, easy to assemble and substitution friendly, is baking at it's most streamlined, straightforward and \"I can't bake\"-proof.\u003c/p>\n\u003cp>I don't normally take requests, but after my \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/pie_ii.html\">Pie II Crust Revisited\u003c/a> post on Eggbeater where I went through \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/06/pie.html\">making pie dough\u003c/a> point by point, a reader asked that I write about crisp topping as her own recipe was not quite up to snuff. My delicious crisp topping stems from working with Claudia Fleming at \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>. We served an exceptional apple and cranberry crisp that, although it was created to serve two, was one of our most popular desserts on chilly fall nights.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-3-794678.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-3-792948.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you've had a chance to pick up the Spring 2006 issue of \u003ca href=\"http://www.ediblesanfrancisco.net/index.htm\">Edible San Francisco\u003c/a>, you know that the \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/download_esfspr.html\">crisp recipe\u003c/a> resides in there as well. But for the requester, who lives in Australia, and those of you unable to pick up this new local mag, here's the recipe again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>CRISP TOPPING\u003c/p>\n\u003cp>3 C All Purpose Flour\u003cbr>1/2 C Sugar\u003cbr>1/2 C Dark Brown Sugar\u003cbr>1/2-3/4 C Nuts, lightly toasted and rough chopped\u003cbr>1/2 teaspoon Ground Cinnamon\u003cbr>1 teaspoon Ground or Crushed Cardamon\u003cbr>3/4 teaspoon Kosher Salt\u003c/p>\n\u003cp>8 oz. Unsalted Butter, melted\u003c/p>\n\u003cp>1. Put all ingredients, except butter, in a large bowl.\u003cbr>2. Stir with hands to mix, breaking apart clumps of brown sugar with fingers.\u003cbr>3. Melt butter.\u003cbr>4. Make \"well\" in center of bowl and pour butter in while it's still hot.\u003cbr>5. Stir in butter with wooden spoon or spatula.\u003cbr>6. Finish incorporating butter into all of the drys with hands.\u003cbr>7. On a baking sheet covered with parchment paper, lay out raw crisp topping and chill in refrigerator for at least 30 minutes.\u003cbr>8. When you are ready to make the crisp, preheat oven to 400F.\u003cbr>9. Assemble filling, sprinkle on as much or as little crisp topping as you like, set baking dish on a baking sheet lined with parchment paper (your \"dish-washer\" will thank you later!)\u003cbr>10. Bake until topping has browned and filling is bubbling up. If you are making a large crisp I suggest you check in on it about 15-20 minutes into the baking time. If you're topping is gaining more color than you'd prefer, turn the pan around and turn the heat down to 350F.\u003c/p>\n\u003cp>Crisp topping can be kept in a tightly covered container for upwards of a month refrigerated. (I have even kept it longer.) This recipe can be doubled, tripled or more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-1-744741.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-1-742222.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The filling is completely up to you! I picked up rhubarb, plums, nectarines, blackberries and raspberries at the market Friday and whipped up a fabulous filling. I add the sugar to taste, as it depends on the sweet or puckeriness of the fruits on hand, and sometimes a dash of lemon zest shavings. I tend to like my fruit to taste like itself, not like the sweetener, so I err on the bright side. I rely on the topping to carry in the sweet crispy layer.\u003c/p>\n\u003cp>I'm a big fan of walnuts in the crisp topping and I pre-toast them so as to add an extra dimension to the crisp topping besides texture. If you have them, hazelnuts would be gorgeous, especially with stone fruits, and I've not tried peanuts or pecans, but I can only imagine what great choices they would make.\u003c/p>\n\u003cp>Sometimes I brown my butter slightly, toss in a bit of mace for deepened spiciness, or omit the ubiquitous cinnamon altogether in favor of secret ground toasted coriander. Suffice to say light brown sugar could be substituted for the dark and the sugar in the filling could be any sort you desired as well. I don't much use whole wheat flour but it might be a new take, and I always love me some flavorful corn meal!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-4-729223.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-4-724497.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The signature difference in this recipe is that the butter is melted. What this means is that the crisp topping actually crisps in the oven because the fat source has permeated every grain of flour and sugar. The preparation of cutting cold butter into flour, as is the case in many crisp topping recipes, creates a topping that melts into the fruit juices, therefore producing a gooey, unbaked layer of flour-butter-sugar lumps between hot fruit and still tender topping.\u003c/p>\n\u003cp>In this recipe you bake the crisp is a fairly hot oven because all you are really baking is the topping. In a crisp or cobbler there's no need for a starch thickener as one eats these desserts in a bowl, hence no pressure for them to stand upright.\u003c/p>\n\u003cp>Have fun with your seasonal fresh fruit crisp. Make too much topping to always have some on hand. Try it with different spices, intriguing nuts, alternative sweeteners, and please report back and let us all know how it went!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-2-766799.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-2-763314.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crisp-6-728514.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Vie dans un Bateau d'Hommard - Life on a Lobster Boat",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/singing_bass.gif\">\u003cbr>\u003cem>This is one of my all-time favorite pictures of any that I've ever taken. I call it \u003cstrong>Ave Maria\u003c/strong>, or the singing bass. The tags say bar de ligne or line-caught sea bass.\u003c/em>\u003c/p>\n\u003cp>My second stage (stazh) or internship in France was cooking on a lobster boat in a military port town in Brittany which is the northwest corner of France that juts out into the Atlantic ocean. The boat was grounded at one end of a beautiful beach, Plage du Moulin Blanc, though I never saw any white windmills, with the marina or Port de la Plaisance on the other side. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ma-petite-folie-2.gif\">\u003cbr>\u003cem>Ma Petite Folie, a lobster boat on Plage du Moulin Blanc\u003c/em>\u003c/p>\n\u003cp>I originally thought I'd be cooking at another restaurant, La Fleur de Sel, a more upscale, fine dining restaurant rather than this beast of a boat. I was initially very disappointed but within a few days I came to love that bateau aptly named Ma Petite Folie - my little madness - and cherished my time there. I learned all about fish and every day I scaled, gutted, filleted, skinned and cleaned fish. I was up to my elbows in fish guts and my hands soon looked like a litter of kittens had used them as scratching posts. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/stingray.gif\">\u003cbr>\u003cem>Stingray or skate, raie in French\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I didn't start out cutting up fish but rather vegetables. The first week I chopped and chopped and chopped carrots, fennel and leeks, over and over and over. I was dying to gets my hands on the fish but that took some proving to do. I was scrolling through some old emails I sent home when I was working on the lobster boat and came across this entry.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/laura_fish2.gif\">\u003cbr>\u003cem>Yours truly cutting up fish! A far cry from my cube in the valley looking out on the Target parking lot.\u003c/em>\u003c/p>\n\u003cp>Bonjour mes amis! A quick story I am dying to share with y'all about my day today. It's just so cool and I want to shout it from the rooftops but that would no doubt arouse the gendarmes (local police) here so sending via email will have to suffice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/carralet.gif\">\u003cbr>\u003cem>Carralet. Their bright orange spots are so vibrant and a dramatic contrast to their stark white bellies.\u003c/em>\u003c/p>\n\u003cp>TODAY WAS A GREAT DAY! Jacques the sous-chef let me cut up fish today! I cut a few up for the first time the other day and as I was cutting (or more like butchering) the first fish, Jacques walked by and said \"Mon dieu (my god)!\" and not in a good way. So he patiently showed me how to do it and I had to ask him a few more times to show me. I got through it but it was painful for all of us, especially the fish! I figured any career opportunities at Fisherman's Wharf were now out the window, or porthole as the case may be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dorade.gif\">\u003cbr>\u003cem>Dorade. We used this for carpaccio drizzled with a little lemon olive oil.\u003c/em>\u003c/p>\n\u003cp>So this morning I was once again chopping carrots and Jacques was next to me filleting fish. I asked him if I could help him and he said \"maybe tomorrow, we're very busy\". I politely replied, \"I can't learn it if I never do it. I know I'm slow but I'll never get fast if I never get the opportunity to practice.\" And he replied, \"You're right, you're right. Ok here!\" and he dumped about twenty Dorade into the sink and said \"Go ahead!\" YEAH! I cut them up, packed them in ice and put them in the walk-in. It took me a while but I loved it! It was gross and slimy, as they weren't gutted but I loved it! He scraped the scales off and I filleted them! A very cool day!!!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lieu.gif\">\u003cbr>\u003cem>Lieu, or pollack in English\u003c/em>\u003c/p>\n\u003cp>Tonight we arrived at 6pm and Jacques was in a cranky mood. He barked, \"Laura, you cut up the fish tonight.\" I jumped up, \"Merci!\" He said, \"No merci (Don't thank me!). I need twenety Lieu and four Barbue by 7pm\" and he walked away scowling. I asked him where they were and he pointed to the walk-in. I asked him to show me what they look like and he rolled his eyes, stomped over to the walk-in, pulled out the fish, and threw them into the sink with disgust. I'm thinking, \"Oh great (\u003cem>not really what I said\u003c/em>), he's already annoyed with me and there is no way I'm going to finish all these fish in less than an hour! Damn (\u003cem>not really what I said\u003c/em>)!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/john_dory-stpierre.gif\">\u003cbr>\u003cem>John Dory, or St Pierre in French.\u003c/em>\u003c/p>\n\u003cp>So I started cutting them one at a time, methodically, patiently, as quickly as possible, not daring to look at my watch. I cut the last fish, cleaned my station, and only then did I look at my watch. 6:55pm! Yann walked by and said, looking very surprised, \"Excellent, Laura (ex-say-LONT lo-RAH)!\" I WAS SO EXCITED! I DID IT! 🙂 I couldn't believe it! I cranked through all those fish! Granted, it wasn't the best fillet job ever done but it was passable and I got the job done! I was so proud of myself! I asked Jacques if he didn't think I could do it. He replied very seriously, \"No, of course I thought you could do it.\" I laughed, \"Well that's good because I didn't think I could do it!\" We had a good chuckle and the rest of the night I walked a few feet off the ground. When I left, Jacques winked, \"Laura, tomorrow, you and me, we cut up fish.\" YEAH! I proved myself! Finally! What a great feeling! I could finally exhale.\u003c/p>\n\u003cp>---------------------------------------------\u003c/p>\n\u003cp>This is another fabulous recipe from my flatmate, John. This is perfect for a hot summer day when you are craving protein but can't bare the thought of eating something hot. I usually make it early in the morning before it gets too hot out, then I can enjoy it for lunch or dinner that evening. \u003c/p>\n\u003cp>\u003cstrong>Saumon Froid au Basilic - Chilled Basil Salmon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmon.gif\">\u003c/p>\n\u003cp>4 pieces salmon, approx 125 to 150 grams each\u003cbr>4 tbsp butter\u003cbr>1-2 cups dry white wine, depending on size of pan\u003cbr>1 lemon, thinly sliced\u003cbr>4 tbsp dry basil or 1/4 cup chopped fresh basil\u003cbr>1 cup heavy cream\u003c/p>\n\u003cp>1. Heat the oven to 400F/200C/6.\u003cbr>2. Butter the pan with 1-2 tbsp and coat with a layer of dried or fresh chopped basil\u003cbr>3. Lay out salmon on top of the basil\u003cbr>4. Add wine to 2/3 up the side of the salmon\u003cbr>5. Top with salt and pepper, basil, lemon slices\u003cbr>6. Poach for 10 minutes\u003cbr>7. Remove the salmon to another plate, cover with plastic wrap and chill\u003cbr>8. Save 1/4 cup of the liquid in a small sauce pan\u003cbr>9. Add a lot of basil (1 tbsp/person) and 1-2 tbsp butter\u003cbr>10. Reduce slowly on low heat, stirring occasionally.\u003cbr>11. Increase heat to high, add heavy cream and whisk.\u003cbr>12. Turn down and reduce for 15 minutes.\u003cbr>13. Pour into a bowl and chill. \u003cbr>14. When the salmon and sauce have both chilled completely, plate the salmon. Stir the butter sauce until it's a creamy consistency and spoon a tablespoon over the salmon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/singing_bass.gif\">\u003cbr>\u003cem>This is one of my all-time favorite pictures of any that I've ever taken. I call it \u003cstrong>Ave Maria\u003c/strong>, or the singing bass. The tags say bar de ligne or line-caught sea bass.\u003c/em>\u003c/p>\n\u003cp>My second stage (stazh) or internship in France was cooking on a lobster boat in a military port town in Brittany which is the northwest corner of France that juts out into the Atlantic ocean. The boat was grounded at one end of a beautiful beach, Plage du Moulin Blanc, though I never saw any white windmills, with the marina or Port de la Plaisance on the other side. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ma-petite-folie-2.gif\">\u003cbr>\u003cem>Ma Petite Folie, a lobster boat on Plage du Moulin Blanc\u003c/em>\u003c/p>\n\u003cp>I originally thought I'd be cooking at another restaurant, La Fleur de Sel, a more upscale, fine dining restaurant rather than this beast of a boat. I was initially very disappointed but within a few days I came to love that bateau aptly named Ma Petite Folie - my little madness - and cherished my time there. I learned all about fish and every day I scaled, gutted, filleted, skinned and cleaned fish. I was up to my elbows in fish guts and my hands soon looked like a litter of kittens had used them as scratching posts. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/stingray.gif\">\u003cbr>\u003cem>Stingray or skate, raie in French\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn't start out cutting up fish but rather vegetables. The first week I chopped and chopped and chopped carrots, fennel and leeks, over and over and over. I was dying to gets my hands on the fish but that took some proving to do. I was scrolling through some old emails I sent home when I was working on the lobster boat and came across this entry.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/laura_fish2.gif\">\u003cbr>\u003cem>Yours truly cutting up fish! A far cry from my cube in the valley looking out on the Target parking lot.\u003c/em>\u003c/p>\n\u003cp>Bonjour mes amis! A quick story I am dying to share with y'all about my day today. It's just so cool and I want to shout it from the rooftops but that would no doubt arouse the gendarmes (local police) here so sending via email will have to suffice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/carralet.gif\">\u003cbr>\u003cem>Carralet. Their bright orange spots are so vibrant and a dramatic contrast to their stark white bellies.\u003c/em>\u003c/p>\n\u003cp>TODAY WAS A GREAT DAY! Jacques the sous-chef let me cut up fish today! I cut a few up for the first time the other day and as I was cutting (or more like butchering) the first fish, Jacques walked by and said \"Mon dieu (my god)!\" and not in a good way. So he patiently showed me how to do it and I had to ask him a few more times to show me. I got through it but it was painful for all of us, especially the fish! I figured any career opportunities at Fisherman's Wharf were now out the window, or porthole as the case may be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dorade.gif\">\u003cbr>\u003cem>Dorade. We used this for carpaccio drizzled with a little lemon olive oil.\u003c/em>\u003c/p>\n\u003cp>So this morning I was once again chopping carrots and Jacques was next to me filleting fish. I asked him if I could help him and he said \"maybe tomorrow, we're very busy\". I politely replied, \"I can't learn it if I never do it. I know I'm slow but I'll never get fast if I never get the opportunity to practice.\" And he replied, \"You're right, you're right. Ok here!\" and he dumped about twenty Dorade into the sink and said \"Go ahead!\" YEAH! I cut them up, packed them in ice and put them in the walk-in. It took me a while but I loved it! It was gross and slimy, as they weren't gutted but I loved it! He scraped the scales off and I filleted them! A very cool day!!!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lieu.gif\">\u003cbr>\u003cem>Lieu, or pollack in English\u003c/em>\u003c/p>\n\u003cp>Tonight we arrived at 6pm and Jacques was in a cranky mood. He barked, \"Laura, you cut up the fish tonight.\" I jumped up, \"Merci!\" He said, \"No merci (Don't thank me!). I need twenety Lieu and four Barbue by 7pm\" and he walked away scowling. I asked him where they were and he pointed to the walk-in. I asked him to show me what they look like and he rolled his eyes, stomped over to the walk-in, pulled out the fish, and threw them into the sink with disgust. I'm thinking, \"Oh great (\u003cem>not really what I said\u003c/em>), he's already annoyed with me and there is no way I'm going to finish all these fish in less than an hour! Damn (\u003cem>not really what I said\u003c/em>)!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/john_dory-stpierre.gif\">\u003cbr>\u003cem>John Dory, or St Pierre in French.\u003c/em>\u003c/p>\n\u003cp>So I started cutting them one at a time, methodically, patiently, as quickly as possible, not daring to look at my watch. I cut the last fish, cleaned my station, and only then did I look at my watch. 6:55pm! Yann walked by and said, looking very surprised, \"Excellent, Laura (ex-say-LONT lo-RAH)!\" I WAS SO EXCITED! I DID IT! 🙂 I couldn't believe it! I cranked through all those fish! Granted, it wasn't the best fillet job ever done but it was passable and I got the job done! I was so proud of myself! I asked Jacques if he didn't think I could do it. He replied very seriously, \"No, of course I thought you could do it.\" I laughed, \"Well that's good because I didn't think I could do it!\" We had a good chuckle and the rest of the night I walked a few feet off the ground. When I left, Jacques winked, \"Laura, tomorrow, you and me, we cut up fish.\" YEAH! I proved myself! Finally! What a great feeling! I could finally exhale.\u003c/p>\n\u003cp>---------------------------------------------\u003c/p>\n\u003cp>This is another fabulous recipe from my flatmate, John. This is perfect for a hot summer day when you are craving protein but can't bare the thought of eating something hot. I usually make it early in the morning before it gets too hot out, then I can enjoy it for lunch or dinner that evening. \u003c/p>\n\u003cp>\u003cstrong>Saumon Froid au Basilic - Chilled Basil Salmon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmon.gif\">\u003c/p>\n\u003cp>4 pieces salmon, approx 125 to 150 grams each\u003cbr>4 tbsp butter\u003cbr>1-2 cups dry white wine, depending on size of pan\u003cbr>1 lemon, thinly sliced\u003cbr>4 tbsp dry basil or 1/4 cup chopped fresh basil\u003cbr>1 cup heavy cream\u003c/p>\n\u003cp>1. Heat the oven to 400F/200C/6.\u003cbr>2. Butter the pan with 1-2 tbsp and coat with a layer of dried or fresh chopped basil\u003cbr>3. Lay out salmon on top of the basil\u003cbr>4. Add wine to 2/3 up the side of the salmon\u003cbr>5. Top with salt and pepper, basil, lemon slices\u003cbr>6. Poach for 10 minutes\u003cbr>7. Remove the salmon to another plate, cover with plastic wrap and chill\u003cbr>8. Save 1/4 cup of the liquid in a small sauce pan\u003cbr>9. Add a lot of basil (1 tbsp/person) and 1-2 tbsp butter\u003cbr>10. Reduce slowly on low heat, stirring occasionally.\u003cbr>11. Increase heat to high, add heavy cream and whisk.\u003cbr>12. Turn down and reduce for 15 minutes.\u003cbr>13. Pour into a bowl and chill. \u003cbr>14. When the salmon and sauce have both chilled completely, plate the salmon. Stir the butter sauce until it's a creamy consistency and spoon a tablespoon over the salmon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-799569-781452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-799569-779925.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I know it's an occupational hazard, but it's really not fair that at 2:00 this afternoon I was craving ribs, vegan shakes, homemade tortillas, gnocchi, and mazto ball soup. All at once. (Hey, here's a culinary conundrum -- how do you manage to crave both ribs AND vegan at the same time?) I blame it on the fact that I've been hanging around the set of \u003ci>Check, Please! Bay Area\u003c/i> this week.\u003c/p>\n\u003cp>That's right, the second and brand new season of \u003ca href=\"http://blogs.kqed.org/food/\">\u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a> is being cooked up even as I type. This year, we're dishing up more episodes featuring a passel of new restaurants to salivate over. There's such a rockin' vibe coming off the set that I can't wait for these babies to hit the airwaves. I can't reveal too much, but I think this is going to be an awesome season.\u003c/p>\n\u003cp>Also, they are still looking for people to be on the show, so if you like to duke it out over duck, fight about fingerlings, or just generally chew (and swallow) the fat, grab the nearest internet connection and \u003cb>\u003ca href=\"http://www.kqed.org/checkplease/survey.jsp\">bang out an application\u003c/a>\u003c/b>.\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/checkplease103b-799569-781452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease103b-799569-779925.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I know it's an occupational hazard, but it's really not fair that at 2:00 this afternoon I was craving ribs, vegan shakes, homemade tortillas, gnocchi, and mazto ball soup. All at once. (Hey, here's a culinary conundrum -- how do you manage to crave both ribs AND vegan at the same time?) I blame it on the fact that I've been hanging around the set of \u003ci>Check, Please! Bay Area\u003c/i> this week.\u003c/p>\n\u003cp>That's right, the second and brand new season of \u003ca href=\"http://blogs.kqed.org/food/\">\u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a> is being cooked up even as I type. This year, we're dishing up more episodes featuring a passel of new restaurants to salivate over. There's such a rockin' vibe coming off the set that I can't wait for these babies to hit the airwaves. I can't reveal too much, but I think this is going to be an awesome season.\u003c/p>\n\u003cp>Also, they are still looking for people to be on the show, so if you like to duke it out over duck, fight about fingerlings, or just generally chew (and swallow) the fat, grab the nearest internet connection and \u003cb>\u003ca href=\"http://www.kqed.org/checkplease/survey.jsp\">bang out an application\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Bay Area Bites recently got a chance to sit down with Jacques Pepin, one of the most beloved \"celebrity chefs\". In Interview with Jacques Pepin Part One we talk about food trends, the celebrity chef phenomenon and cookbooks. Next week check back for Part Two to read about Pepin's favorite meal, favorite gadgets and the difference between food in America and France.\u003c/p>\n\u003cp>\u003cb>You've seen a lot of trends from nouvelle cuisine to low carb, is molecular gastronomy the next food revolution?\u003c/b>\u003cbr>People like Ferran Adria at El Bulli in the North of Spain are breaking new ground. When you go there and eat that food you often don't even know what it is. It's a little bit like when I was in China eating Buddhist food. Everything is some type of bean but one dish tastes like duck, another tastes like fish. It's a cuisine of deception to a certain extent. If you gave Adria's food to a Spaniard in the street, he'd have no idea what it is. That being said, he has done stuff that no one has done. I think it is akin to haute couture. When you see the new collection of Gaultier you start laughing. Somehow it trickles down and goes somewhere. That type of cuisine will trickle down. If you look at what we've done with nouvelle cuisine, it was a big revolution but many of the things that were revolutionary at the time are common ground now. It does have to make sense, it's not a question of putting raspberry ice cream on a slice of Roquefort cheese just because no one has ever done it, there's a reason why no one has ever done it. For a young chef, the idea of doing something shocking can be irresistible but I'm much older now and I like something which tastes good whether it is new or not. I tend to take away from the plate much more than I add, which is a normal process I think.\u003c/p>\n\u003cp>\u003cb>Are we too obsessed with food in this country?\u003c/b>\u003cbr>Depends where you live. If you are in Iraq or Biafra (Nigeria) or many other places in the world, all people want is some protein so they are not that concerned about over-carbohydrating themselves, they just want to grab something to eat. We fuss so much about a dish, we torture it so much to make it appealing, to excite your taste buds, when at the same time 2/3 of the world's population is dying of hunger. There's something wrong with that picture. Morally something is wrong. So yes, we can become too obsessed with food here. \u003c/p>\n\u003cp>If you compare the world of food now to the way it was, I mean there were over 2,000 cookbooks published last year and in the last 15 years, probably 20,000 books specifically about dieting and we are now 1/3 fatter than we were 20 years ago when it started. There's something wrong there. It used to be that you went to the restaurant before going to the theatre. Now the restaurant has become the theatre, people go there to be seen, to experience new trends, and to discover new chefs. It is really an obsession compared to the rest of the world where people usually eat at home and eat in a restaurant maybe once a month. Just look at what's in the supermarket. When I first came here 40 years ago there were two kinds of lettuce, iceberg and romaine. There were no leeks, no shallots, no oriental vegetables, and no fresh herbs. You had to go to a specialty store in New York just to get regular white mushrooms.\u003c/p>\n\u003cp>\u003cb>What do you think about the celebrity chef phenomenon?\u003c/b>\u003cbr>It's terrific! I'm a beneficiary so I'm not going to can it but I don't take it too seriously. When I came here in 1960, I was offered a job at the White House to cook for John F. Kennedy and then I was offered a job at Howard Johnson and I went there instead. But it was a decision which made sense at the time. I had been the chef of the president in France (Charles de Gaulle) but I had never been on the radio or in a magazine. The chef was in the kitchen and never came into the dining room. When I was invited to the White House, I had no idea of the potential so it's not a decision which was so difficult to understand at the time. On the other hand, with Howard Johnson I had no idea of the food, no idea of the production, no idea of the chemistry of food, no idea of American eating habits. So I was learning something, and that's why I went. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't like to go out to dinner when people are shoving food in my mouth. Sometimes I just like to go out and have a taco and a beer somewhere. 35 years ago, chefs were really at the bottom of the social scale. No good mother would have wanted their child to be a cook, they wanted them to be a lawyer or an architect or a designer or whatever. Now we are geniuses.\u003c/p>\n\u003cp>\u003cb>Your latest book,\"Fast Food My Way\" seems to try to dispel the notion that great cooking has to require a lot of time and effort. Has your own style of cooking changed?\u003c/b>\u003cbr>The myth is that this is the way Jacques Pepin cooks now. I've always cooked this way. In the span of a week, I could spend five hours in the kitchen doing puff pastry or doing stock and the day after I'm in a hurry and I do something out of the refrigerator. I could put one recipe into slow food, one recipe into normal, and one recipe into fast foo--throughout the year it's what I do. This is not something that is new or that I never cooked this way before. I'm not special, I'm sure you do the same thing, sometimes you have time and sometimes you don't. In the US we tend to always want to categorize things so much--slow food cookery, 8 hours, microwave oven, regular stove.\u003c/p>\n\u003cp>\u003cb>Do you look at cookbooks for inspiration?\u003c/b>\u003cbr>Not for inspiration but I look at the Larousse Gastronomic or Joy of Cooking or an old anthology book like that to check a point. Inspiration comes from eating in a restaurant or you look in a magazine or you talk with friends and it triggers something. I came from the airport and I had a bite to eat at Postrio and he gave me a scallop that was wrapped in a very thin slice of bread and sauteed and that was a good idea. It reminded me of when I was working at the Russian Tea Room in New York and we used to do a breast of chicken that we dipped in eggs and we dipped it into a little cube of bread or brioche and sauteed it. I will probably do something like this, but maybe with fish. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bay Area Bites recently got a chance to sit down with Jacques Pepin, one of the most beloved \"celebrity chefs\". In Interview with Jacques Pepin Part One we talk about food trends, the celebrity chef phenomenon and cookbooks. Next week check back for Part Two to read about Pepin's favorite meal, favorite gadgets and the difference between food in America and France.\u003c/p>\n\u003cp>\u003cb>You've seen a lot of trends from nouvelle cuisine to low carb, is molecular gastronomy the next food revolution?\u003c/b>\u003cbr>People like Ferran Adria at El Bulli in the North of Spain are breaking new ground. When you go there and eat that food you often don't even know what it is. It's a little bit like when I was in China eating Buddhist food. Everything is some type of bean but one dish tastes like duck, another tastes like fish. It's a cuisine of deception to a certain extent. If you gave Adria's food to a Spaniard in the street, he'd have no idea what it is. That being said, he has done stuff that no one has done. I think it is akin to haute couture. When you see the new collection of Gaultier you start laughing. Somehow it trickles down and goes somewhere. That type of cuisine will trickle down. If you look at what we've done with nouvelle cuisine, it was a big revolution but many of the things that were revolutionary at the time are common ground now. It does have to make sense, it's not a question of putting raspberry ice cream on a slice of Roquefort cheese just because no one has ever done it, there's a reason why no one has ever done it. For a young chef, the idea of doing something shocking can be irresistible but I'm much older now and I like something which tastes good whether it is new or not. I tend to take away from the plate much more than I add, which is a normal process I think.\u003c/p>\n\u003cp>\u003cb>Are we too obsessed with food in this country?\u003c/b>\u003cbr>Depends where you live. If you are in Iraq or Biafra (Nigeria) or many other places in the world, all people want is some protein so they are not that concerned about over-carbohydrating themselves, they just want to grab something to eat. We fuss so much about a dish, we torture it so much to make it appealing, to excite your taste buds, when at the same time 2/3 of the world's population is dying of hunger. There's something wrong with that picture. Morally something is wrong. So yes, we can become too obsessed with food here. \u003c/p>\n\u003cp>If you compare the world of food now to the way it was, I mean there were over 2,000 cookbooks published last year and in the last 15 years, probably 20,000 books specifically about dieting and we are now 1/3 fatter than we were 20 years ago when it started. There's something wrong there. It used to be that you went to the restaurant before going to the theatre. Now the restaurant has become the theatre, people go there to be seen, to experience new trends, and to discover new chefs. It is really an obsession compared to the rest of the world where people usually eat at home and eat in a restaurant maybe once a month. Just look at what's in the supermarket. When I first came here 40 years ago there were two kinds of lettuce, iceberg and romaine. There were no leeks, no shallots, no oriental vegetables, and no fresh herbs. You had to go to a specialty store in New York just to get regular white mushrooms.\u003c/p>\n\u003cp>\u003cb>What do you think about the celebrity chef phenomenon?\u003c/b>\u003cbr>It's terrific! I'm a beneficiary so I'm not going to can it but I don't take it too seriously. When I came here in 1960, I was offered a job at the White House to cook for John F. Kennedy and then I was offered a job at Howard Johnson and I went there instead. But it was a decision which made sense at the time. I had been the chef of the president in France (Charles de Gaulle) but I had never been on the radio or in a magazine. The chef was in the kitchen and never came into the dining room. When I was invited to the White House, I had no idea of the potential so it's not a decision which was so difficult to understand at the time. On the other hand, with Howard Johnson I had no idea of the food, no idea of the production, no idea of the chemistry of food, no idea of American eating habits. So I was learning something, and that's why I went. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't like to go out to dinner when people are shoving food in my mouth. Sometimes I just like to go out and have a taco and a beer somewhere. 35 years ago, chefs were really at the bottom of the social scale. No good mother would have wanted their child to be a cook, they wanted them to be a lawyer or an architect or a designer or whatever. Now we are geniuses.\u003c/p>\n\u003cp>\u003cb>Your latest book,\"Fast Food My Way\" seems to try to dispel the notion that great cooking has to require a lot of time and effort. Has your own style of cooking changed?\u003c/b>\u003cbr>The myth is that this is the way Jacques Pepin cooks now. I've always cooked this way. In the span of a week, I could spend five hours in the kitchen doing puff pastry or doing stock and the day after I'm in a hurry and I do something out of the refrigerator. I could put one recipe into slow food, one recipe into normal, and one recipe into fast foo--throughout the year it's what I do. This is not something that is new or that I never cooked this way before. I'm not special, I'm sure you do the same thing, sometimes you have time and sometimes you don't. In the US we tend to always want to categorize things so much--slow food cookery, 8 hours, microwave oven, regular stove.\u003c/p>\n\u003cp>\u003cb>Do you look at cookbooks for inspiration?\u003c/b>\u003cbr>Not for inspiration but I look at the Larousse Gastronomic or Joy of Cooking or an old anthology book like that to check a point. Inspiration comes from eating in a restaurant or you look in a magazine or you talk with friends and it triggers something. I came from the airport and I had a bite to eat at Postrio and he gave me a scallop that was wrapped in a very thin slice of bread and sauteed and that was a good idea. It reminded me of when I was working at the Russian Tea Room in New York and we used to do a breast of chicken that we dipped in eggs and we dipped it into a little cube of bread or brioche and sauteed it. I will probably do something like this, but maybe with fish. So you have an idea like this that you see and it transforms itself, you filter it through your own aesthetic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Interview continues \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/interview-with-jacques-pepin-part-two.jsp\">here\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003cbr>Can't get enough of Bay Area Bites blogger \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/6341495\">Stephanie\u003c/a>\u003c/strong>? Read her \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">Top Chef recaps\u003c/a>\u003c/strong> at Television without Pity. Though the show began in March, it's still fun to read the recaps about this Bravo chef competition based in San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>Next day, it's the Elimination Challenge and -- oh, hello, Golden Gate and Painted Ladies! I totally live across the park from those Full Houses. Ew! Ew! EW! They show two guys in succession riding those stupid Segways down Market Street. As a San Franciscan, I object, because I rarely see those Segweirdoes. Maybe once every three months, but certainly not two riders in a row! Unless you're Gob Bluth with flowing, flappy trousers, it's just not cool. The chefs arrive at Bryan's on California to do a little grocery shopping. Let me tell you something about Bryan's of Laurel Heights. It's not all that. It's overpriced food for bejeweled and benailed women who carry around clutch dogs in their sun-damaged hands.\u003c/p>\u003c/blockquote>\n\u003cp>Brett at In Praise of Sardines has started a great series chronicling his attempt to open a new restaurant in San Francisco. \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">Read the Wild Ride series here\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>What is my experience of using online ads to hunt for a restaurant business to buy?\u003c/p>\n\u003cp>Imagine yourself blindfolded and standing in the middle of an airport hangar. Along one wall is the picture of a donkey upon whose derriere you wish to pin a tail. You spin around 5 times and go. Good luck.\u003c/p>\n\u003cp>Imagine you are looking for an apartment (or a house for that matter) and all the ads read \"apartment in San Francisco, $1,500 - 2,000 per month\" with no other details, not the number of bedrooms, not the address, not even the neighborhood. Get the idea?\u003c/p>\u003c/blockquote>\n\u003cp>The Ethicurean is a really wonderful new blog focusing on farms and ethical eating. This week, they talk about a tour of Redwood Hill Dairy. Read their posts in three parts: \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/17/redwood-hill-1/\">Part One\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/20/redwood-hill-2/\">Part Two\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/24/redwood-hill-3/\">Part Three\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>One of us had the bad manners to ask Scott whether he'd ever eaten goat meat. He was pretty offended. \"No way! I couldn't. They're my friends -- I know all their names,\" he said. However, Redwood Hill also raises some poultry. \"I eat those meat chickens. I don't mind that -- they have no personality.\" By contrast, some of Scott's goat ladies won't get down off the milking platform unless he gives them a kiss. \"Those are the ones that we have to find pet homes for.I would never let them go to auction.\"\u003c/p>\u003c/blockquote>\n\u003cp>And other quick links from around the Bay: \u003cstrong>\u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/07/the_new_crew_me.html\">Knife's Edge has great news\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/07/tacubaya_dona_t.html\">Fatemeh reviews Tacubaya\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2006_07_01_blog-archive.html#115281481900878822\">Derrick reviews the new book Kitchen Sense\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.forkandbottle.com/restaurants/sonoma/manzanita.htm\">Jack and Joanne review Manzanita\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.cyberbilly.com/meathenge/archives/001084.html\">Biggles makes me hungry\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2006/07/big_nates_bbq.html\">Culinary Muse reviews Big Nates BBQ\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/07/delfina.html\">Hungry Hedonist reviews Delfina\u003c/a>\u003c/strong>.\u003c/p>\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\">\u003cbr>Can't get enough of Bay Area Bites blogger \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/6341495\">Stephanie\u003c/a>\u003c/strong>? Read her \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">Top Chef recaps\u003c/a>\u003c/strong> at Television without Pity. Though the show began in March, it's still fun to read the recaps about this Bravo chef competition based in San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>Next day, it's the Elimination Challenge and -- oh, hello, Golden Gate and Painted Ladies! I totally live across the park from those Full Houses. Ew! Ew! EW! They show two guys in succession riding those stupid Segways down Market Street. As a San Franciscan, I object, because I rarely see those Segweirdoes. Maybe once every three months, but certainly not two riders in a row! Unless you're Gob Bluth with flowing, flappy trousers, it's just not cool. The chefs arrive at Bryan's on California to do a little grocery shopping. Let me tell you something about Bryan's of Laurel Heights. It's not all that. It's overpriced food for bejeweled and benailed women who carry around clutch dogs in their sun-damaged hands.\u003c/p>\u003c/blockquote>\n\u003cp>Brett at In Praise of Sardines has started a great series chronicling his attempt to open a new restaurant in San Francisco. \u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">Read the Wild Ride series here\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>What is my experience of using online ads to hunt for a restaurant business to buy?\u003c/p>\n\u003cp>Imagine yourself blindfolded and standing in the middle of an airport hangar. Along one wall is the picture of a donkey upon whose derriere you wish to pin a tail. You spin around 5 times and go. Good luck.\u003c/p>\n\u003cp>Imagine you are looking for an apartment (or a house for that matter) and all the ads read \"apartment in San Francisco, $1,500 - 2,000 per month\" with no other details, not the number of bedrooms, not the address, not even the neighborhood. Get the idea?\u003c/p>\u003c/blockquote>\n\u003cp>The Ethicurean is a really wonderful new blog focusing on farms and ethical eating. This week, they talk about a tour of Redwood Hill Dairy. Read their posts in three parts: \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/17/redwood-hill-1/\">Part One\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/20/redwood-hill-2/\">Part Two\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/07/24/redwood-hill-3/\">Part Three\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>One of us had the bad manners to ask Scott whether he'd ever eaten goat meat. He was pretty offended. \"No way! I couldn't. They're my friends -- I know all their names,\" he said. However, Redwood Hill also raises some poultry. \"I eat those meat chickens. I don't mind that -- they have no personality.\" By contrast, some of Scott's goat ladies won't get down off the milking platform unless he gives them a kiss. \"Those are the ones that we have to find pet homes for.I would never let them go to auction.\"\u003c/p>\u003c/blockquote>\n\u003cp>And other quick links from around the Bay: \u003cstrong>\u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/07/the_new_crew_me.html\">Knife's Edge has great news\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/07/tacubaya_dona_t.html\">Fatemeh reviews Tacubaya\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2006_07_01_blog-archive.html#115281481900878822\">Derrick reviews the new book Kitchen Sense\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.forkandbottle.com/restaurants/sonoma/manzanita.htm\">Jack and Joanne review Manzanita\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.cyberbilly.com/meathenge/archives/001084.html\">Biggles makes me hungry\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2006/07/big_nates_bbq.html\">Culinary Muse reviews Big Nates BBQ\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://hungryhedonist.blogspot.com/2006/07/delfina.html\">Hungry Hedonist reviews Delfina\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fig Hunting in Napa",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5461-741157.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5461-737874.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I saw my friend \u003ca href=\"http://www.rootcap.net/\">Patrick\u003c/a> picking figs was about eight years ago. I was working at \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a>, just about a mile up the road. We met when he knocked on the kitchen door bearing cherries. The best ones I have eaten to date.\u003c/p>\n\u003cp>When cherry season ended my chef prodded me to find out what else he might be growing. A handsome, quiet man, Patrick was new to the \"farming thing\" and after a few invitations to \"look and see for myself what else was in the ground,\" I showed up with an eager extern from garde manger.\u003c/p>\n\u003cp>My life has never been the same since.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5508-753771.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5508-752401.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The farm\" is Massa Ranch. A little over 40 acres planted with various wine grapes and a sprinkling of these fruit and nut trees: French prune plums, pears, apples, peaches, English walnuts, Santa Rosa plums, four varietals of cherries, almonds, figs, quince, persimmons, and some wild plums.\u003c/p>\n\u003cp>The farm is sandwiched between highway 29 and the Napa River. A little one-car bridge is built over Hopper Creek, full of water in the rainy season. Patrick spent two years fulfilling a massive \u003ca href=\"http://naparcd.org/july04.htm\">Riparian Restoration\u003c/a> grant from the government, upsetting (wine-maker) neighbors who would rather see no trees along the rivers, creeks and streams, but pleasing the many animals in the sky and on the ground who need the waterways' natural habitats. New trees grow in \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/he_leads_i_foll.html\">tall summer grasses\u003c/a>, and my dogs zig-zag through, catching and eating unlucky ground squirrels, or picking up the scent of coyotes and rabbits. Raptors and owls sometimes startle and awe, dive-bombing for prey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5477-775147.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5477-771892.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before you see the figs you smell them. A wall of perfume that is thousands of leaves pushing out towards the sun, upwards to the undivided attention of skies that drape the intimate valley floor. Thick, oily musk reminiscent of coconut, spicy, intoxicating fig leaf perfume. And then you see the mass that is not one fig tree but six, spaced like a faerie ring. Taller than tall, broad, immense, impossibly dense.\u003c/p>\n\u003cp>A city of Black Mission figs.\u003c/p>\n\u003cp>You walk towards this natural structure. Where does it start and end?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5469-720336.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5469-718295.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You walk around it, find an opening and step inside. Quiet, cool, damp. Speckled light dances through leaves. Stained glass.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5458-752643.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5458-728202.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5466-704253.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5466-702013.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You're in the fig church.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5486-755958.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5486-752635.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I saw Patrick picking figs I heard the activity first. The barn doors were open, a cave of darkness traveled farther than I could see. Fantastically loud opera flew out of its cool lightless mouth. Isaac, Patrick' eldest dog, greeted me with what felt like a mime of barked greeting. All I could hear was the full throat opened singing, lungs vibrating with foreign language.\u003c/p>\n\u003cp>Directly across from the barn is the \"Suddenly Seymour\" that is the fig clatch. Patrick's figure barely cut an outline at the top of a very tall orchard ladder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5493-706250.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5493-704470.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I tasted my first fresh fig only 14 years ago. It felt revelatory. How could I have been missing this sumptuous fruit my whole life? I cut one in half and placed it on my cutting board in a safe spot. I was working at \u003ca href=\"http://www.restaurantlulu.com/restaurants.html#lulu\">Lulu\u003c/a>, kitchen of many sous chefs and cooks. People tried to eat my fig. \"No, it's here so I can look at it. Isn't it beautiful?\" \"Shuna?\" \"Yes chef?\" \"You're crazy.\" \"Yes chef.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5494-712697.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5494-704494.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Like most extra ordinary fruit, the best specimens reside in the uppermost branches. When I approached the trees today our youngest dog, Abu, came along. Closer to the ground, he sniffs out the ripest fruits tucked invisibly in the folds and layers. Standing at the door it appears that there are no ripe fruits. Just two steps in will reveal a completely different story. Just a few inches in exposes endless numbers of figs nearing the eggplant-purple skin color that announces their ripeness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5496-761747.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5496-760233.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>This is what it will look like if a bird has found it before you.\u003c/p>\n\u003cp>The most avid pest a fig farmer has to deal with is the pesky bird. An indiscriminate palate, the bird takes a peck out of this and that, ruining all the figs (for humans) by exposing them to mold and ants and bees.\u003c/p>\n\u003cp>How can you tell if the fig is ripe? \"It should feel like a testicle.\" Patrick says.\u003c/p>\n\u003cp>You can also tell by the way it hangs on the branch. Before they ripen they stick straight out, defying gravity. When they fill with honeyed sweetness it's as if the fig begins to dehydrate, concentrating itself and becoming lax.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5507-728121.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5507-725567.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>This fig is not yet ready, but it has just begun to fall and the stem end is bent downwards.\u003c/p>\n\u003cp>Fig trees have three pregnancies, bearing fruit well into a Northern California fall if the weather is right. Like camels, fig trees need scant watering if the rainy season gave them a good soaking in their leafless stage. This is why the first crop tends to premier larger, less intensely flavored fruit than the following two. I like the second crop best, or figs from the first crop that have survived on the tree a bit longer.\u003c/p>\n\u003cp>I eat them out of hand because I rarely have more than I know what to do with. If this situation arrises I like to sear them face down in a bit of olive oil and finish with a caramelizing-deglazing of balsamic vinegar. If turning on the stove feels akin to putting your head in it, like in this 100+F heat, slice some tomatoes, season lightly with great salt, spread fresh bread with murky green olive oil and/or cool chevre, sprinkle sliced figs with balsamic and have an open-faced sandwich.\u003c/p>\n\u003cp>A number of farmers at Bay Area Farmer's markets grow and sell figs of various color, sizes, textures and sweenesses. I wish you good luck in your own fig hunting!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Click on \"Figs\" in \u003ca href=\"http://www.cuesa.org/seasonality/charts/fruit.php\">this link\u003c/a> to find out which farms bring them to The Ferry Plaza Farmer's Market.\u003c/p>\n\n",
"disqusIdentifier": "371 http://blogs.kqed.org/bayareabites/2006/07/24/fig-hunting-in-napa/",
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"description": "The first time I saw my friend Patrick picking figs was about eight years ago. I was working at Bouchon, just about a mile up the road. We met when he knocked on the kitchen door bearing cherries. The best ones I have eaten to date. When cherry season ended my chef prodded me to",
"title": "Fig Hunting in Napa | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5461-741157.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5461-737874.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I saw my friend \u003ca href=\"http://www.rootcap.net/\">Patrick\u003c/a> picking figs was about eight years ago. I was working at \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a>, just about a mile up the road. We met when he knocked on the kitchen door bearing cherries. The best ones I have eaten to date.\u003c/p>\n\u003cp>When cherry season ended my chef prodded me to find out what else he might be growing. A handsome, quiet man, Patrick was new to the \"farming thing\" and after a few invitations to \"look and see for myself what else was in the ground,\" I showed up with an eager extern from garde manger.\u003c/p>\n\u003cp>My life has never been the same since.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5508-753771.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5508-752401.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The farm\" is Massa Ranch. A little over 40 acres planted with various wine grapes and a sprinkling of these fruit and nut trees: French prune plums, pears, apples, peaches, English walnuts, Santa Rosa plums, four varietals of cherries, almonds, figs, quince, persimmons, and some wild plums.\u003c/p>\n\u003cp>The farm is sandwiched between highway 29 and the Napa River. A little one-car bridge is built over Hopper Creek, full of water in the rainy season. Patrick spent two years fulfilling a massive \u003ca href=\"http://naparcd.org/july04.htm\">Riparian Restoration\u003c/a> grant from the government, upsetting (wine-maker) neighbors who would rather see no trees along the rivers, creeks and streams, but pleasing the many animals in the sky and on the ground who need the waterways' natural habitats. New trees grow in \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/he_leads_i_foll.html\">tall summer grasses\u003c/a>, and my dogs zig-zag through, catching and eating unlucky ground squirrels, or picking up the scent of coyotes and rabbits. Raptors and owls sometimes startle and awe, dive-bombing for prey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5477-775147.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5477-771892.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before you see the figs you smell them. A wall of perfume that is thousands of leaves pushing out towards the sun, upwards to the undivided attention of skies that drape the intimate valley floor. Thick, oily musk reminiscent of coconut, spicy, intoxicating fig leaf perfume. And then you see the mass that is not one fig tree but six, spaced like a faerie ring. Taller than tall, broad, immense, impossibly dense.\u003c/p>\n\u003cp>A city of Black Mission figs.\u003c/p>\n\u003cp>You walk towards this natural structure. Where does it start and end?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5469-720336.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5469-718295.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You walk around it, find an opening and step inside. Quiet, cool, damp. Speckled light dances through leaves. Stained glass.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5458-752643.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5458-728202.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5466-704253.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5466-702013.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You're in the fig church.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5486-755958.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5486-752635.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The first time I saw Patrick picking figs I heard the activity first. The barn doors were open, a cave of darkness traveled farther than I could see. Fantastically loud opera flew out of its cool lightless mouth. Isaac, Patrick' eldest dog, greeted me with what felt like a mime of barked greeting. All I could hear was the full throat opened singing, lungs vibrating with foreign language.\u003c/p>\n\u003cp>Directly across from the barn is the \"Suddenly Seymour\" that is the fig clatch. Patrick's figure barely cut an outline at the top of a very tall orchard ladder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5493-706250.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5493-704470.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I tasted my first fresh fig only 14 years ago. It felt revelatory. How could I have been missing this sumptuous fruit my whole life? I cut one in half and placed it on my cutting board in a safe spot. I was working at \u003ca href=\"http://www.restaurantlulu.com/restaurants.html#lulu\">Lulu\u003c/a>, kitchen of many sous chefs and cooks. People tried to eat my fig. \"No, it's here so I can look at it. Isn't it beautiful?\" \"Shuna?\" \"Yes chef?\" \"You're crazy.\" \"Yes chef.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5494-712697.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5494-704494.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Like most extra ordinary fruit, the best specimens reside in the uppermost branches. When I approached the trees today our youngest dog, Abu, came along. Closer to the ground, he sniffs out the ripest fruits tucked invisibly in the folds and layers. Standing at the door it appears that there are no ripe fruits. Just two steps in will reveal a completely different story. Just a few inches in exposes endless numbers of figs nearing the eggplant-purple skin color that announces their ripeness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5496-761747.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5496-760233.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>This is what it will look like if a bird has found it before you.\u003c/p>\n\u003cp>The most avid pest a fig farmer has to deal with is the pesky bird. An indiscriminate palate, the bird takes a peck out of this and that, ruining all the figs (for humans) by exposing them to mold and ants and bees.\u003c/p>\n\u003cp>How can you tell if the fig is ripe? \"It should feel like a testicle.\" Patrick says.\u003c/p>\n\u003cp>You can also tell by the way it hangs on the branch. Before they ripen they stick straight out, defying gravity. When they fill with honeyed sweetness it's as if the fig begins to dehydrate, concentrating itself and becoming lax.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5507-728121.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5507-725567.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>This fig is not yet ready, but it has just begun to fall and the stem end is bent downwards.\u003c/p>\n\u003cp>Fig trees have three pregnancies, bearing fruit well into a Northern California fall if the weather is right. Like camels, fig trees need scant watering if the rainy season gave them a good soaking in their leafless stage. This is why the first crop tends to premier larger, less intensely flavored fruit than the following two. I like the second crop best, or figs from the first crop that have survived on the tree a bit longer.\u003c/p>\n\u003cp>I eat them out of hand because I rarely have more than I know what to do with. If this situation arrises I like to sear them face down in a bit of olive oil and finish with a caramelizing-deglazing of balsamic vinegar. If turning on the stove feels akin to putting your head in it, like in this 100+F heat, slice some tomatoes, season lightly with great salt, spread fresh bread with murky green olive oil and/or cool chevre, sprinkle sliced figs with balsamic and have an open-faced sandwich.\u003c/p>\n\u003cp>A number of farmers at Bay Area Farmer's markets grow and sell figs of various color, sizes, textures and sweenesses. I wish you good luck in your own fig hunting!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Click on \"Figs\" in \u003ca href=\"http://www.cuesa.org/seasonality/charts/fruit.php\">this link\u003c/a> to find out which farms bring them to The Ferry Plaza Farmer's Market.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cold Soup for a Hot Day",
"title": "Cold Soup for a Hot Day",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300-750542.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300-749153.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Did I mention it's been hot here? Like really, REALLY hot. Like high 90s with high humidity hot. Like New York City in August stuck on the 3 express at rush hour hot. You get the picture. One way we try to beat the heat here is to picnic along the banks of the Seine. Not that any rejuvenating cool ocean breezes come off that river, nor would you dare put a foot in (you might end up growing an extra toe!) but it's much more pleasant than sitting in a sweltering apartment or a crowded cafe with smoke lazily curling past your face. Our favorite spot is on the Port de la Tournelle where we are treated to gorgeous sunsets with Notre Dame and Pont de l'Archeveche as the backdrop. I know, pinch me. \u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic_seine2_300-724560.gif\" border=\"0\">\u003c/p>\n\u003cp>I've been subsisting on watermelon and ice cream so I was so excited to receive my friend Gwen Walter's culinary newsletter, \u003cstrong>\u003ca href=\"http://www.penandfork.com/newsletter.htm\">Pen and Fork\u003c/a>\u003c/strong>, a week ago with a delicious recipe for \u003cstrong>Chilled Lemon Ginger Carrot Soup\u003c/strong>. This I could do! This recipe is from her cookbook, \u003ca href=\"http://www.penandfork.com/great_ranch.htm\">\u003cstrong>The Great Ranch Cookbook\u003c/strong>\u003c/a> and since Gwen lives in Arizona, I figured she knew a thing or two about HOT.\u003c/p>\n\u003cp>Cooking the soup nearly killed me as I was loathe to even approach the stove much less turn it on. It was so hot (how hot was it?!) I didn't need to turn the burner on the melt the butter! But I persevered and the results were well worth it - a light, refreshing, lemony, cheerful soup perfect for these sweltering summer days. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chilled Lemon Ginger Carrot Soup\u003c/strong> - serves 4\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_mise_en_place_300_wide-751641.gif\" border=\"0\">\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1/2 cup chopped onion\u003cbr>1 pound carrots, peeled, and chopped into 1/2\" pieces\u003cbr>1 generous tablespoon fresh grated ginger\u003cbr>1/8 teaspoon cayenne\u003cbr>zest of 1 lemon\u003cbr>2 (14 oz) cans low sodium chicken broth\u003cbr>water as needed\u003cbr>Juice of 1 lemon\u003cbr>Salt to taste\u003cbr>2 teaspoons minced fresh chives (optional)\u003cbr>2 teaspoons chopped candied ginger (optional)\u003cbr>4 tablespoon tiny shrimp or lump crabmeat (optional)\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_ginger_300-755693.gif\" border=\"0\">\u003c/p>\n\u003cp>1. Melt butter in a soup pot over medium heat. Stir in onions and cook, stirring occasionally until soft, about 2 minutes. Stir in carrots, ginger, cayenne and lemon zest.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_carrots_onions_300-763422.gif\" border=\"0\">\u003c/p>\n\u003cp>2. Cook an addition 2 to 3 minutes, stirring frequently to coat carrots with the butter and evenly distribute the ginger, cayenne and zest.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_ginger_lemon_300-759293.gif\" border=\"0\">\u003c/p>\n\u003cp>3. Pour in chicken broth and bring to a boil over high heat. Reduce heat to a good simmer and cook until carrots are fork tender, about 20 minutes.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_simmer_300-732281.gif\" border=\"0\">\u003c/p>\n\u003cp>4. Puree soup with an immersion blender until smooth. If you don't have one, you can use a blender. (CAUTION: Hot liquid shoots straight up in a blender so do not fill more than half full, unless you have a Vita Mix with variable speed, which can handle the whole amount.) If it is too thick, add water in 1/4 cup increments until you have your desired consistency.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup_blender_300-737314.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_blender_300-735308.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Whisk in lemon juice. Taste, and add salt if desired.\u003c/p>\n\u003cp>6. This step is optional. Here I strained the soup in a mesh strainer. This isn't necessary, but I was just in the mood and it was still a bit too thick for me on such a hot day.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_strainer_300-738460.gif\" border=\"0\">\u003c/p>\n\u003cp>Note: Always use a metal spoon to push the soup through, never a wooden spoon because the mesh will catch on the spoon creating tiny splinters.\u003c/p>\n\u003cp>7. Chill soup in an ice bath and refrigerate until completely chilled. May be prepared the day before.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_candied_ginger_300-745117.gif\" border=\"0\">\u003c/p>\n\u003cp>8. To serve, ladle about a cup of soup in chilled soup bowls or cups. Garnish with a sprinkling of chives and candied ginger, about a half teaspoon each for each serving. The garnishes are optional but really take it to an explosive flavor level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300_wide-747858.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300_wide-744458.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Note: If you want to dress it up, top it with some chilled cooked shrimp or lump crabmeat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n",
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"description": "Did I mention it's been hot here? Like really, REALLY hot. Like high 90s with high humidity hot. Like New York City in August stuck on the 3 express at rush hour hot. You get the picture. One way we try to beat the heat here is to picnic along the banks of the Seine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300-750542.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300-749153.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Did I mention it's been hot here? Like really, REALLY hot. Like high 90s with high humidity hot. Like New York City in August stuck on the 3 express at rush hour hot. You get the picture. One way we try to beat the heat here is to picnic along the banks of the Seine. Not that any rejuvenating cool ocean breezes come off that river, nor would you dare put a foot in (you might end up growing an extra toe!) but it's much more pleasant than sitting in a sweltering apartment or a crowded cafe with smoke lazily curling past your face. Our favorite spot is on the Port de la Tournelle where we are treated to gorgeous sunsets with Notre Dame and Pont de l'Archeveche as the backdrop. I know, pinch me. \u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic_seine2_300-724560.gif\" border=\"0\">\u003c/p>\n\u003cp>I've been subsisting on watermelon and ice cream so I was so excited to receive my friend Gwen Walter's culinary newsletter, \u003cstrong>\u003ca href=\"http://www.penandfork.com/newsletter.htm\">Pen and Fork\u003c/a>\u003c/strong>, a week ago with a delicious recipe for \u003cstrong>Chilled Lemon Ginger Carrot Soup\u003c/strong>. This I could do! This recipe is from her cookbook, \u003ca href=\"http://www.penandfork.com/great_ranch.htm\">\u003cstrong>The Great Ranch Cookbook\u003c/strong>\u003c/a> and since Gwen lives in Arizona, I figured she knew a thing or two about HOT.\u003c/p>\n\u003cp>Cooking the soup nearly killed me as I was loathe to even approach the stove much less turn it on. It was so hot (how hot was it?!) I didn't need to turn the burner on the melt the butter! But I persevered and the results were well worth it - a light, refreshing, lemony, cheerful soup perfect for these sweltering summer days. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lemon Ginger Carrot Soup\u003c/strong> - serves 4\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_mise_en_place_300_wide-751641.gif\" border=\"0\">\u003c/p>\n\u003cp>2 tablespoons butter\u003cbr>1/2 cup chopped onion\u003cbr>1 pound carrots, peeled, and chopped into 1/2\" pieces\u003cbr>1 generous tablespoon fresh grated ginger\u003cbr>1/8 teaspoon cayenne\u003cbr>zest of 1 lemon\u003cbr>2 (14 oz) cans low sodium chicken broth\u003cbr>water as needed\u003cbr>Juice of 1 lemon\u003cbr>Salt to taste\u003cbr>2 teaspoons minced fresh chives (optional)\u003cbr>2 teaspoons chopped candied ginger (optional)\u003cbr>4 tablespoon tiny shrimp or lump crabmeat (optional)\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_ginger_300-755693.gif\" border=\"0\">\u003c/p>\n\u003cp>1. Melt butter in a soup pot over medium heat. Stir in onions and cook, stirring occasionally until soft, about 2 minutes. Stir in carrots, ginger, cayenne and lemon zest.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_carrots_onions_300-763422.gif\" border=\"0\">\u003c/p>\n\u003cp>2. Cook an addition 2 to 3 minutes, stirring frequently to coat carrots with the butter and evenly distribute the ginger, cayenne and zest.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_ginger_lemon_300-759293.gif\" border=\"0\">\u003c/p>\n\u003cp>3. Pour in chicken broth and bring to a boil over high heat. Reduce heat to a good simmer and cook until carrots are fork tender, about 20 minutes.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_simmer_300-732281.gif\" border=\"0\">\u003c/p>\n\u003cp>4. Puree soup with an immersion blender until smooth. If you don't have one, you can use a blender. (CAUTION: Hot liquid shoots straight up in a blender so do not fill more than half full, unless you have a Vita Mix with variable speed, which can handle the whole amount.) If it is too thick, add water in 1/4 cup increments until you have your desired consistency.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup_blender_300-737314.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_blender_300-735308.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Whisk in lemon juice. Taste, and add salt if desired.\u003c/p>\n\u003cp>6. This step is optional. Here I strained the soup in a mesh strainer. This isn't necessary, but I was just in the mood and it was still a bit too thick for me on such a hot day.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_strainer_300-738460.gif\" border=\"0\">\u003c/p>\n\u003cp>Note: Always use a metal spoon to push the soup through, never a wooden spoon because the mesh will catch on the spoon creating tiny splinters.\u003c/p>\n\u003cp>7. Chill soup in an ice bath and refrigerate until completely chilled. May be prepared the day before.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_candied_ginger_300-745117.gif\" border=\"0\">\u003c/p>\n\u003cp>8. To serve, ladle about a cup of soup in chilled soup bowls or cups. Garnish with a sprinkling of chives and candied ginger, about a half teaspoon each for each serving. The garnishes are optional but really take it to an explosive flavor level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300_wide-747858.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/soup1_300_wide-744458.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Note: If you want to dress it up, top it with some chilled cooked shrimp or lump crabmeat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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