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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/peashoots1-755153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/peashoots1-752298.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I don't mean \u003ci>Dolls\u003c/i>, and my title is also not a nod to that meta show on \u003ci>The O.C.\u003c/i> (I've been Netflixing a lot of that these days. Don't look at me like that -- I love Adam Brody!), it's more about the fact that Hayes Street doesn't begin and end in Hayes \"getting rather too posh for our britches\" Valley. Weary of always looking for good eats and sips beyond my immediate neighborhood, I've decided to recommit myself -- at least for a little while -- to the my little community of Lower Haight/Western Addition/Alamo Square Park/Hayes Valley. The newest slash to hit my immediate consciousness is North of the Panhandle, often referred to as NOPA or NOPH. I've only discovered this rather ignored area because of a brand new hybrid bike and the intense need to work off a career spent eating, sleeping, and breathing food. Last week I wrote about \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/sugar-rush.jsp\">a new bar in the Valley\u003c/a>\u003c/b>, but this week I write about Abacus, a Cali-Chinese restaurant in NOPA.\u003c/p>\n\u003cp>Clearly, there aren't nearly as many restaurants, cafes, bars, clubs, or burrito shacks around here as there are in other well-known foodie neighborhoods, but what we do have is not too shabby at all. In fact, I have discovered that NOPA's Abacus is the where you simply must go to taste the best sautéed pea shoots in San Francisco.\u003c/p>\n\u003cp>About a year ago, after a \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/advisory.html\">totally traumatic Tahoe trip\u003c/a>\u003c/b>, my husband and I soothed our tweaked nerves with a massive take-out feast from Ton Kiang in the Richmond. Among other delights, Ton Kiang always has a fresh vegetable of the day, and it was there that I first had sautéed pea shoots. I was so taken by them that I looked elsewhere for them. Enter \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/12/leaning-tower-of-isa.jsp\">Isa\u003c/a>\u003c/b>. Again, with the love for the shoot of a pea. \u003c/p>\n\u003cp>Seeking to satisfy a very recent craving, I grabbed a few containers of fresh pea shoots at my corner organic store and tried my hand at them. My husband told me that the few slivers of garlic that I threw in at the end of the quick saute made all the difference in the still emerald green shoots. According to his expert opinion as a professional eater, my pea shoots were better than Isa and Ton Kiang because they were more tender and flavorful. High praise indeed. Do you know why I trust my husband's opinion? Because he leaned over a plate of pea shoots at Abacus and said, \"Even considering yours, these are the best yet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Abacus has many fine dishes that are as delicately and perfectly prepared as their pea shoots. So I say, go for the pea shoots but stay for absolutely everything else. Neighborhood parking is ridiculously easy and the 21 Hayes stops right in front of the restaurant, so really, you have no excuse not to experience this golden NOPA nugget for yourself. \u003c/p>\n\u003cp>\u003ci>Abacus\u003cbr>2078 Hayes Street (at Cole)\u003cbr>San Francisco, CA 94102\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>415.387.2828\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDchocolateholidays.png\">\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652905/kqedorg-20\">Chocolate Holidays\u003c/a>\u003c/b> Unforgettable Desserts for Every Season published by Artisan is the latest cookbook by the chocolate expert Alice Medrich. The book has over fifty recipes that feature chocolate in one form or another. The recipes are organized seasonally proving once and for all that chocolate is always in style. \u003c/p>\n\u003cp>The recipes are easy to make for the most part, and often very innovative. You can start the year with Chocolate Blini with Berry Caviar, make twiggy pretzel Chocolate Easter Baskets in the spring and Hot Waffle Ice Cream Sandwiches in the summer. But the recipes can really be used for any occasion or no occasion at all. While all the recipes use chocolate, some of them only use it as an accent, white chocolate glazed Apricot Orange Wedding Cakes are an example of this. \u003c/p>\n\u003cp>Chocolate Holidays is a revised edition of \u003ci>A Year in Chocolate\u003c/i>, but includes an extended section on ingredients, equipment, decorative touches and a guide to choosing which chocolate to use, especially helpful now that we have more brands and higher percentage cocoa to work with. \u003c/p>\n\u003cp>Medrich suggests this decadent bread pudding for Thanksgiving but it is a perfect comfort food for winter nights. I had this at a friends house recently and it was a huge hit.\u003c/p>\n\u003cp>\u003cb>Chocolate Cranberry Bread Pudding\u003c/b>\u003cbr>Serves 12-14\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 loaf (16 ounces) challah or brioche\u003cbr>8 tablespoons (1 stick) melted unsalted butter\u003cbr>2 cups fresh or dried cranberries\u003cbr>1 2/3 cups milk\u003cbr>1 cup heavy cream\u003cbr>Scant cup sugar\u003cbr>14 ounces bittersweet or semisweet chocolate, chopped\u003cbr>7 eggs\u003cbr>1 teaspoon vanilla extract\u003cbr>Lightly sweetened whipped cream or creme fraiche (optional)\u003c/p>\n\u003cp>You can use any domestic bittersweet or semisweet chocolate without a percentage on the label, or any boutique or imported brand marked 50 to 62 percent. Or, substitute 10 ounces chocolate marked 66 to 72 percent and increase sugar by 2 tablespoons.\u003c/p>\n\u003cp>Position the rack in the lower third of the oven. Preheat the oven to 350 degrees. \u003c/p>\n\u003cp>Tear the loaf into large shreds, about 2 x 3/4 inches. To do this, pinch a piece of the bread at the top of the loaf and start pulling. If the loaf is sliced, tear the slices. Spread the shreds on a large baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately drizzle the melted butter over the bread. Toss lightly to distribute the butter. Cover the bottom of a buttered 13 x 9 inch glass or earthenware baking dish or two buttered 9-inch glass pie pans with half the bread. Sprinkle all the cranberries over the bread. Top with the remaining bread. Set aside. \u003c/p>\n\u003cp>In a heavy saucepan, heat the milk, cream, and sugar to a simmer. Off heat, add the chocolate and stir until melted and smooth. In a medium bowl, whisk the eggs and vanilla. Add the chocolate mixture to the eggs and stir until well blended. Pour the mixture over the bread, making sure the top layer of bread is completely moistened. Cove the pan loosely with a piece of foil. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bake for 15 minutes. Remove the foil and bake 15 minutes more, or until the pudding bubbles vigorously around the edges although the center is still very liquid if the pan is jiggled. Remove the pudding from the oven (it will continue to thicken) and cool on a rack. Serve warm, at room temperature, or cold, plain, or with a dab of whipped cream or creme fraiche.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/arts/writers-block.gif\">\u003c/p>\n\u003cp>Tune in to KQED's weekly podcast, \u003ca href=\"http://www.kqed.org/writersblock\">\u003cstrong>The Writers' Block\u003c/strong>\u003c/a> to hear the Kitchen Sisters read selections from their book, \u003cb>Hidden Kitchens\u003c/b>.\u003cbr>\u003ca href=\"http://www.kqed.org/.stream/real/topics/arts/writers-block/0601-kitchensisters-block.rm.ram\">\u003cstrong>Stream Audio\u003c/strong>\u003c/a> (18:17) [Requires the free \u003ca href=\"http://www.real.com/\">\u003cstrong>RealPlayer\u003c/strong>\u003c/a>.]\u003cbr>\u003ca href=\"http://www.kqed.org/.stream/anon/topics/arts/writers-block/0601-kitchensisters-block.mp3\">\u003cstrong>Download mp3\u003c/strong>\u003c/a> (18:17)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/arts/uploaded_images/hidden-kitchens-776829.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/arts/uploaded_images/hidden-kitchens-772661.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>About \u003cb>Hidden Kitchens\u003c/b>\u003cbr>Secret, underground, unexpected, unofficial, below the radar, hidden kitchens. Inspired by the popular and highly acclaimed NPR Morning Edition series, Hidden Kitchens: Stories, Recipes and More is a new book by The Kitchen Sisters (Davia Nelson & Nikki Silva) exploring the world of street corner cooking, kitchen rituals and visionaries, legendary meals and eating traditions -- a wild, poignant chronicle of American life through food.\u003c/p>\n\u003cp>Over a thousand listeners called the NPR Hidden Kitchens Hotline with intriguing messages and hot tips about underground kitchens at nuclear test sites, traveling circus kitchens, Burgoo picnics in Kentucky, ramp suppers in North Carolina, hippie kitchens, clam bakes, and more. Hidden Kitchens interweaves these calls with stories from the radio series. A midnight cabyard kitchen on the streets of San Francisco, makeshift kitchens crammed in the racing pits of NASCAR, a secret civil rights kitchen tucked away in a house in Montgomery, the Chili Queens of San Antonio, freighter food from the galleys of the Great Lakes, the most unexpected hidden kitchen of all, the George Foreman Grill. Hidden Kitchens journeys with The Kitchen Sisters as they travel the nation in search of unsung kitchen heroes, community cooking rituals, immersing the reader into an array of unusual and remarkable kitchen cultures.\u003cbr>\u003ca href=\"http://shop.npr.org/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10051&catalogId=10051&productId=17021\">Purchase \u003cb>Hidden Kitchens\u003c/b>\u003c/a> (at NPR.org).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/arts/uploaded_images/kichen-sisters-796449.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/arts/uploaded_images/kichen-sisters-792458.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>About The Kitchen Sisters\u003c/b>\u003cbr>The Kitchen Sisters (Davia Nelson & Nikki Silva) have been producing radio programs together since 1979. They are the creators, with Jay Allison, of two Peabody Award winning NPR series, \u003cb>Lost & Found Sound\u003c/b> and \u003cb>The Sonic Memorial Project\u003c/b> heard on NPR's \u003cb>All Things Considered\u003c/b> and the James Beard Award nominated \u003cb>Morning Edition\u003c/b> series \u003cb>Hidden Kitchens\u003c/b> now in it's second season. Their work is recognized for its high production, originality and off beat sense of humor. They teach at the UC Berkeley Graduate School of Journalism and lecture and provide training workshops around the country. In addition to producing radio, Davia Nelson is also a screenwriter and casting director. She lives in San Francisco. Nikki Silva is also a museum curator and exhibit consultant. She lives with her family on a commune in Santa Cruz, California.\u003cbr>\u003ca href=\"http://www.kitchensisters.org/\">\u003cstrong>Visit The Kitchen Sisters' web site\u003c/strong>\u003c/a> (at kitchensisters.org). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/writersblock\">\u003cb>The Writers'Block\u003c/b>\u003c/a> is a weekly podcast featuring writers of all stripes reading from their recent work. You can subscribe to this series via RSS or iTunes and receive each new podcast as soon as it is published.\u003cbr>\u003ca href=\"http://feeds.feedburner.com/kqedthewritersblock\">\u003cstrong>Subscribe to RSS Feed\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=82023860\">\u003cstrong>Subscribe in iTunes\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/arts/writers-block.gif\">\u003c/p>\n\u003cp>Tune in to KQED's weekly podcast, \u003ca href=\"http://www.kqed.org/writersblock\">\u003cstrong>The Writers' Block\u003c/strong>\u003c/a> to hear the Kitchen Sisters read selections from their book, \u003cb>Hidden Kitchens\u003c/b>.\u003cbr>\u003ca href=\"http://www.kqed.org/.stream/real/topics/arts/writers-block/0601-kitchensisters-block.rm.ram\">\u003cstrong>Stream Audio\u003c/strong>\u003c/a> (18:17) [Requires the free \u003ca href=\"http://www.real.com/\">\u003cstrong>RealPlayer\u003c/strong>\u003c/a>.]\u003cbr>\u003ca href=\"http://www.kqed.org/.stream/anon/topics/arts/writers-block/0601-kitchensisters-block.mp3\">\u003cstrong>Download mp3\u003c/strong>\u003c/a> (18:17)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/arts/uploaded_images/hidden-kitchens-776829.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/arts/uploaded_images/hidden-kitchens-772661.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>About \u003cb>Hidden Kitchens\u003c/b>\u003cbr>Secret, underground, unexpected, unofficial, below the radar, hidden kitchens. Inspired by the popular and highly acclaimed NPR Morning Edition series, Hidden Kitchens: Stories, Recipes and More is a new book by The Kitchen Sisters (Davia Nelson & Nikki Silva) exploring the world of street corner cooking, kitchen rituals and visionaries, legendary meals and eating traditions -- a wild, poignant chronicle of American life through food.\u003c/p>\n\u003cp>Over a thousand listeners called the NPR Hidden Kitchens Hotline with intriguing messages and hot tips about underground kitchens at nuclear test sites, traveling circus kitchens, Burgoo picnics in Kentucky, ramp suppers in North Carolina, hippie kitchens, clam bakes, and more. Hidden Kitchens interweaves these calls with stories from the radio series. A midnight cabyard kitchen on the streets of San Francisco, makeshift kitchens crammed in the racing pits of NASCAR, a secret civil rights kitchen tucked away in a house in Montgomery, the Chili Queens of San Antonio, freighter food from the galleys of the Great Lakes, the most unexpected hidden kitchen of all, the George Foreman Grill. Hidden Kitchens journeys with The Kitchen Sisters as they travel the nation in search of unsung kitchen heroes, community cooking rituals, immersing the reader into an array of unusual and remarkable kitchen cultures.\u003cbr>\u003ca href=\"http://shop.npr.org/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10051&catalogId=10051&productId=17021\">Purchase \u003cb>Hidden Kitchens\u003c/b>\u003c/a> (at NPR.org).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/arts/uploaded_images/kichen-sisters-796449.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/arts/uploaded_images/kichen-sisters-792458.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>About The Kitchen Sisters\u003c/b>\u003cbr>The Kitchen Sisters (Davia Nelson & Nikki Silva) have been producing radio programs together since 1979. They are the creators, with Jay Allison, of two Peabody Award winning NPR series, \u003cb>Lost & Found Sound\u003c/b> and \u003cb>The Sonic Memorial Project\u003c/b> heard on NPR's \u003cb>All Things Considered\u003c/b> and the James Beard Award nominated \u003cb>Morning Edition\u003c/b> series \u003cb>Hidden Kitchens\u003c/b> now in it's second season. Their work is recognized for its high production, originality and off beat sense of humor. They teach at the UC Berkeley Graduate School of Journalism and lecture and provide training workshops around the country. In addition to producing radio, Davia Nelson is also a screenwriter and casting director. She lives in San Francisco. Nikki Silva is also a museum curator and exhibit consultant. She lives with her family on a commune in Santa Cruz, California.\u003cbr>\u003ca href=\"http://www.kitchensisters.org/\">\u003cstrong>Visit The Kitchen Sisters' web site\u003c/strong>\u003c/a> (at kitchensisters.org). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/writersblock\">\u003cb>The Writers'Block\u003c/b>\u003c/a> is a weekly podcast featuring writers of all stripes reading from their recent work. You can subscribe to this series via RSS or iTunes and receive each new podcast as soon as it is published.\u003cbr>\u003ca href=\"http://feeds.feedburner.com/kqedthewritersblock\">\u003cstrong>Subscribe to RSS Feed\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=82023860\">\u003cstrong>Subscribe in iTunes\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With so many restaurants in San Francisco, it is typical to research a restaurant before visiting. Today, part two of a list of restaurant review sites on the Internet. For this project, I chose to focus on restaurant review sites that allow participation from the public, as opposed to straight-review sites such as the \u003ca href=\"http://www.sfgate.com/food/\">\u003cb>San Francisco Chronicle\u003c/b>\u003c/a> or \u003ca href=\"http://www.gayot.com\">\u003cb>Gayot\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/restaurant-review-sites-in-san.jsp\">Last week, I discussed eGullet, Mouthfuls, and Craigslist.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chowhound-766626.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">CHOWHOUND\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The Chowhound website features bulletin boards across the nation broken out by area. San Francisco restaurants are discussed on a \u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cb>San Francisco Bay Area board\u003c/b>\u003c/a>. This is a very active user community that posts several hundred posts a day. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Chowhound users religiously seek out the hole-in-the-wall, underrated, unheard of restaurants. They have a vast amount of knowledge about the San Francisco food scene, and keep on top of restaurant openings and closings. When I first moved to San Francisco over five years ago, I used the Chowhound site to get my bearings in a town where the restaurant scene can often be intimidating.\u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> To say that the Chowhound software is archaic is to be polite. It is bulky, ugly, and daunting for a new user to understand. Trying to search for something on this site? Don't bother. Your best bet is to post a question and lean on site users for help finding an old thread. Administration of this site is heavy-handed and often confusing. The site does not have a model for sustaining itself financially, so users are randomly called upon to give \"good will\" contributions under threat of the site ceasing to exist.\u003c/p>\n\u003cp>Participating in Chowhound involves constantly asking oneself if seeking out the excellent restaurants is worth dealing with the bad software, grumpy administrators, and guilt trips for not opening your wallet to give money to a site that is purposely remaining in the dark ages. Many people decide that it's for them, and many people decide that the hurdles are not worth the tips. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yelp-759292.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.yelp.com/\">YELP\u003c/a>\u003c/b>\u003c/p>\n\u003cp>This San Francisco-centric site reviews everything from \u003ca href=\"http://www.yelp.com/biz/KIVq5BlJKTipwtB3NATX0g\">\u003cb>local tourist attractions\u003c/b>\u003c/a> to \u003cb>\u003ca href=\"http://www.yelp.com/biz/Fucd3C3rZzBio26ehHqhyw\">taco trucks\u003c/a>\u003c/b>. Yelp features reviews by users as well as sponsored listings. All reviews are based on a five-star rating system.\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Hands down, this is my favorite software for browsing through reviews. It is easily searchable and user friendly. It's depth allows a user to see the location of a restaurant, click through to the restaurant's web site, make a reservation, and vet comments by viewing all reviews by a particular person. This is a highly active site.\u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> The main population of this site seems to be 20-something San Franciscans ... not that there's anything wrong with that, right? Reading reviews on this site, I often feel like I am listening in on bar conversations in the Marina. Curious what they say about the Marina Safeway? \"This safeway is the most amazing Safeway ever. It's huge and because it is not in a family oriented neighborhood is not crawling with little brats. Instead it's crawling with single girls stocking up on diet coke and guys stocking up on beer and frozen pizza.\" \u003c/p>\n\u003cp>Yelp is helpful for looking up a specific restaurant or checking out restaurants in a certain area. For asking specific questions (ie., \"Where to go after the theatre?\") or following up on news (ie., \"How is Elite Cafe now that it re-opened?\"), best to try Chowhound or eGullet.\u003c/p>\n\u003cp>\u003ca href=\"http://sanfrancisco.citysearch.com/?\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citysearch-773575.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://sanfrancisco.citysearch.com/?\">CITYSEARCH\u003c/a>\u003c/b>\u003c/p>\n\u003cp>Citysearch is part of a large conglomeration of media sites run by \u003ca href=\"http://www.iac.com/\">\u003cb>InterActiveCorp\u003c/b>\u003c/a>. Like Yelp, this database driven site allows a user to easily search for a specific restaurant or find a restaurant by area.\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Citysearch's active database of restaurants means that a user is usually getting up-to-date information. Sub-group listings allow a user to easily find restaurants based on cuisine or special attribute (late-night, dessert, etc.). Citysearch has paid staff that writes editorial reviews, giving in-depth information. \u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> Reviews by the public are inconsistent. Some restaurants feature many reviews, while others of the same caliber only feature a few. The main purpose of this site is to make money through advertising, and at no time is it easy to forget this fact. Each page features many ads and sponsored listings, making it difficult sometimes to find what one is looking for through all of the advertising noise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a site such as Yelp now on the scene, Citysearch is no longer part of my restaurant finding ritual.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With so many restaurants in San Francisco, it is typical to research a restaurant before visiting. Today, part two of a list of restaurant review sites on the Internet. For this project, I chose to focus on restaurant review sites that allow participation from the public, as opposed to straight-review sites such as the \u003ca href=\"http://www.sfgate.com/food/\">\u003cb>San Francisco Chronicle\u003c/b>\u003c/a> or \u003ca href=\"http://www.gayot.com\">\u003cb>Gayot\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/restaurant-review-sites-in-san.jsp\">Last week, I discussed eGullet, Mouthfuls, and Craigslist.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chowhound-766626.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">CHOWHOUND\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The Chowhound website features bulletin boards across the nation broken out by area. San Francisco restaurants are discussed on a \u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cb>San Francisco Bay Area board\u003c/b>\u003c/a>. This is a very active user community that posts several hundred posts a day. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Chowhound users religiously seek out the hole-in-the-wall, underrated, unheard of restaurants. They have a vast amount of knowledge about the San Francisco food scene, and keep on top of restaurant openings and closings. When I first moved to San Francisco over five years ago, I used the Chowhound site to get my bearings in a town where the restaurant scene can often be intimidating.\u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> To say that the Chowhound software is archaic is to be polite. It is bulky, ugly, and daunting for a new user to understand. Trying to search for something on this site? Don't bother. Your best bet is to post a question and lean on site users for help finding an old thread. Administration of this site is heavy-handed and often confusing. The site does not have a model for sustaining itself financially, so users are randomly called upon to give \"good will\" contributions under threat of the site ceasing to exist.\u003c/p>\n\u003cp>Participating in Chowhound involves constantly asking oneself if seeking out the excellent restaurants is worth dealing with the bad software, grumpy administrators, and guilt trips for not opening your wallet to give money to a site that is purposely remaining in the dark ages. Many people decide that it's for them, and many people decide that the hurdles are not worth the tips. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yelp-759292.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.yelp.com/\">YELP\u003c/a>\u003c/b>\u003c/p>\n\u003cp>This San Francisco-centric site reviews everything from \u003ca href=\"http://www.yelp.com/biz/KIVq5BlJKTipwtB3NATX0g\">\u003cb>local tourist attractions\u003c/b>\u003c/a> to \u003cb>\u003ca href=\"http://www.yelp.com/biz/Fucd3C3rZzBio26ehHqhyw\">taco trucks\u003c/a>\u003c/b>. Yelp features reviews by users as well as sponsored listings. All reviews are based on a five-star rating system.\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Hands down, this is my favorite software for browsing through reviews. It is easily searchable and user friendly. It's depth allows a user to see the location of a restaurant, click through to the restaurant's web site, make a reservation, and vet comments by viewing all reviews by a particular person. This is a highly active site.\u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> The main population of this site seems to be 20-something San Franciscans ... not that there's anything wrong with that, right? Reading reviews on this site, I often feel like I am listening in on bar conversations in the Marina. Curious what they say about the Marina Safeway? \"This safeway is the most amazing Safeway ever. It's huge and because it is not in a family oriented neighborhood is not crawling with little brats. Instead it's crawling with single girls stocking up on diet coke and guys stocking up on beer and frozen pizza.\" \u003c/p>\n\u003cp>Yelp is helpful for looking up a specific restaurant or checking out restaurants in a certain area. For asking specific questions (ie., \"Where to go after the theatre?\") or following up on news (ie., \"How is Elite Cafe now that it re-opened?\"), best to try Chowhound or eGullet.\u003c/p>\n\u003cp>\u003ca href=\"http://sanfrancisco.citysearch.com/?\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citysearch-773575.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://sanfrancisco.citysearch.com/?\">CITYSEARCH\u003c/a>\u003c/b>\u003c/p>\n\u003cp>Citysearch is part of a large conglomeration of media sites run by \u003ca href=\"http://www.iac.com/\">\u003cb>InterActiveCorp\u003c/b>\u003c/a>. Like Yelp, this database driven site allows a user to easily search for a specific restaurant or find a restaurant by area.\u003c/p>\n\u003cp>\u003cb>Pros:\u003c/b> Citysearch's active database of restaurants means that a user is usually getting up-to-date information. Sub-group listings allow a user to easily find restaurants based on cuisine or special attribute (late-night, dessert, etc.). Citysearch has paid staff that writes editorial reviews, giving in-depth information. \u003c/p>\n\u003cp>\u003cb>Cons:\u003c/b> Reviews by the public are inconsistent. Some restaurants feature many reviews, while others of the same caliber only feature a few. The main purpose of this site is to make money through advertising, and at no time is it easy to forget this fact. Each page features many ads and sponsored listings, making it difficult sometimes to find what one is looking for through all of the advertising noise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a site such as Yelp now on the scene, Citysearch is no longer part of my restaurant finding ritual.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensPWdgeClose-763601.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensPWdgeClose-757791.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Looking at apartments lately has reminded me that my number one priority is a gas stove. Windows are nice, greenery is great, carpeting not dating before 1980 is helpful, but the kitchen? The kitchen has to be perfect. It has to feel like home. I have to be able to close my eyes and picture where hot pans will cool, how prominantly my fire engine red Kitchen-Aid can be displayed, and where my handsome set of original green glass Fireking dishes will live. A dorm room refrigerator will not do.\u003c/p>\n\u003cp>Kitchens are very important. I never tire of looking at them. In magazines or in movies or in real life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensNothing-792468.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensNothing-787733.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Being a chef means that few people are brave enough to cook for me in their own kitchens. \"I'm nice,\" I remind them. \"I'm always hungry, I'm a fantastic carnivore, and I'll eat breakfast all day and night,\" I plead. If desperate, I can do an interpretive dance about how cooks just \u003cstrong>love\u003c/strong> other people to cook for \u003cstrong>them\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In other people's kitchens I give advice when it's asked for and I try really hard not to when it's not invited. (I'm trying harder all the time, I promise.) In the spirit of being a gentleman and a great, appreciative dinner guest, I will almost always bring a \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/12/i_am_trying_to_.html\">\u003cstrong>gift\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>My mother always used to say when you're at someone's house and they ask you how you want your sandwich, tell them you want it the way \u003cstrong>they\u003c/strong> make it, or else you'll never learn how to make it differently.\u003c/p>\n\u003cp>I'm not of the mindset you need to have fancy gadgets or coffee table cookbooks or have taken a class or get paid to be a great cook. Millions of famous chefs are cooking in their homes all over the world. Maybe it's your mother, great aunt, brother in law's boyfriend, gardener, local firehouse chief. Maybe it's you.\u003c/p>\n\u003cp>Last year my good friend from the Texas/Lousiana border did the unthinkable. She shared her \u003ca href=\"http://www.boudinlink.com/\">\u003cstrong>Boudin\u003c/strong>\u003c/a> with a Yankee. Me. We walked to \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/popeyes_a_biscu.html\">\u003cstrong>Popeye's for their amazing red beans and biscuits\u003c/strong>\u003c/a>, and I ate a flavor combination I would have never had had I not been trusted enough in this woman's beautiful home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensDishes-771392.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensDishes-766743.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In Berkeley recently I had tea with the visual artist and musician Polly Frizzell. It was in her aesthetically dynamic kitchen, alive with art and craft, I was first introduced to Keemun, a tea with the dark aroma and flavors of pine and chocolate. I brought \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/bakesale-betty.jsp\">\u003cstrong>Bakesale Betty's\u003c/strong>\u003c/a> lamingtons, little cake sandwiches with raspberry jam in the center, dipped in chocolate and whimsically rolled in coconut. Before I left she bravely gave me a jar of her first ever try at marmalade. Contingent of course on the fact that I would give feedback and advice for the next batch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensMarmaleade1-710018.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensMarmaleade1-788642.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Long ago a short-order cook, I always have a nice time watching my friend A. prep the late afternoon lunches he makes for us. His communal house kitchen is a city of interesting things to look at and read. Once he utilized the working griddle of their behemoth Wedgewood and made us hash browns! Another time a bright and seasonal frittata in one very large deep black cast iron skillet was assembled with produce from \u003ca href=\"http://www.terrafirmafarm.com/\">\u003cstrong>Terra Firma's Box\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensRawFritt-705093.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensRawFritt-700854.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensFrittata1-705187.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensFrittata1-700723.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My talented friend V. always pleases me. Since dating and moving in with her vegetarian partner P. they have hosted more than a few food themed parties I would call in sick to work for. A brunch party with all the fixings including more than one \u003ca href=\"http://www.junetaylorjams.com/about/about.htm\">\u003cstrong>June Taylor jam\u003c/strong>\u003c/a>, (and a multi-pans crepe lesson by me in record breaking heat), a Middle Eastern dip extravaganza where my all time favorite Muhammara played a starring role, and most recently a sushi party where we all got sticky rice hands making our own rolls. Fresh shiso shared the table with radish sprouts, tender shrimp and deeply red tuna.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because eating in home kitchens are where we develop taste memories, cooking and baking for friends, family and lovers is an important act. Whether it's tea and toast or a four course meal, the kitchen is the heart of these intimate acts.\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/KitchensPWdgeClose-763601.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensPWdgeClose-757791.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Looking at apartments lately has reminded me that my number one priority is a gas stove. Windows are nice, greenery is great, carpeting not dating before 1980 is helpful, but the kitchen? The kitchen has to be perfect. It has to feel like home. I have to be able to close my eyes and picture where hot pans will cool, how prominantly my fire engine red Kitchen-Aid can be displayed, and where my handsome set of original green glass Fireking dishes will live. A dorm room refrigerator will not do.\u003c/p>\n\u003cp>Kitchens are very important. I never tire of looking at them. In magazines or in movies or in real life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensNothing-792468.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensNothing-787733.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Being a chef means that few people are brave enough to cook for me in their own kitchens. \"I'm nice,\" I remind them. \"I'm always hungry, I'm a fantastic carnivore, and I'll eat breakfast all day and night,\" I plead. If desperate, I can do an interpretive dance about how cooks just \u003cstrong>love\u003c/strong> other people to cook for \u003cstrong>them\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In other people's kitchens I give advice when it's asked for and I try really hard not to when it's not invited. (I'm trying harder all the time, I promise.) In the spirit of being a gentleman and a great, appreciative dinner guest, I will almost always bring a \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/12/i_am_trying_to_.html\">\u003cstrong>gift\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>My mother always used to say when you're at someone's house and they ask you how you want your sandwich, tell them you want it the way \u003cstrong>they\u003c/strong> make it, or else you'll never learn how to make it differently.\u003c/p>\n\u003cp>I'm not of the mindset you need to have fancy gadgets or coffee table cookbooks or have taken a class or get paid to be a great cook. Millions of famous chefs are cooking in their homes all over the world. Maybe it's your mother, great aunt, brother in law's boyfriend, gardener, local firehouse chief. Maybe it's you.\u003c/p>\n\u003cp>Last year my good friend from the Texas/Lousiana border did the unthinkable. She shared her \u003ca href=\"http://www.boudinlink.com/\">\u003cstrong>Boudin\u003c/strong>\u003c/a> with a Yankee. Me. We walked to \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/popeyes_a_biscu.html\">\u003cstrong>Popeye's for their amazing red beans and biscuits\u003c/strong>\u003c/a>, and I ate a flavor combination I would have never had had I not been trusted enough in this woman's beautiful home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensDishes-771392.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensDishes-766743.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In Berkeley recently I had tea with the visual artist and musician Polly Frizzell. It was in her aesthetically dynamic kitchen, alive with art and craft, I was first introduced to Keemun, a tea with the dark aroma and flavors of pine and chocolate. I brought \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/bakesale-betty.jsp\">\u003cstrong>Bakesale Betty's\u003c/strong>\u003c/a> lamingtons, little cake sandwiches with raspberry jam in the center, dipped in chocolate and whimsically rolled in coconut. Before I left she bravely gave me a jar of her first ever try at marmalade. Contingent of course on the fact that I would give feedback and advice for the next batch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensMarmaleade1-710018.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensMarmaleade1-788642.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Long ago a short-order cook, I always have a nice time watching my friend A. prep the late afternoon lunches he makes for us. His communal house kitchen is a city of interesting things to look at and read. Once he utilized the working griddle of their behemoth Wedgewood and made us hash browns! Another time a bright and seasonal frittata in one very large deep black cast iron skillet was assembled with produce from \u003ca href=\"http://www.terrafirmafarm.com/\">\u003cstrong>Terra Firma's Box\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensRawFritt-705093.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensRawFritt-700854.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensFrittata1-705187.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/KitchensFrittata1-700723.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My talented friend V. always pleases me. Since dating and moving in with her vegetarian partner P. they have hosted more than a few food themed parties I would call in sick to work for. A brunch party with all the fixings including more than one \u003ca href=\"http://www.junetaylorjams.com/about/about.htm\">\u003cstrong>June Taylor jam\u003c/strong>\u003c/a>, (and a multi-pans crepe lesson by me in record breaking heat), a Middle Eastern dip extravaganza where my all time favorite Muhammara played a starring role, and most recently a sushi party where we all got sticky rice hands making our own rolls. Fresh shiso shared the table with radish sprouts, tender shrimp and deeply red tuna.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Because eating in home kitchens are where we develop taste memories, cooking and baking for friends, family and lovers is an important act. Whether it's tea and toast or a four course meal, the kitchen is the heart of these intimate acts.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wednesday's food section of the New York Times presented a stunning photograph: the wooded hills of northern Sonoma County. But Eric Asimov's story, titled \"\u003ca href=\"http://www.nytimes.com/2006/01/18/dining/18pour.html?ex=1295240400&en=1e2cd38c322fb675&ei=5088&partner=rssnyt&emc=rss\">\u003cb>Making Wine in a Hostile Climate on Sonoma's Coast\u003c/b>\u003c/a>,\" wasn't about those woods, it was about the acres of vineyards that would displace those woods. \u003c/p>\n\u003cp>And the \"hostile climate\" wasn't so much the delicate ecosystem that would be (or has been) destroyed by those vineyards. The \"common sense\" that Asimov claims these winegrowers are disobeying referred to the fog, rain, and isolation of this remote area.\u003c/p>\n\u003cp>It was a surprisingly myopic story. The wineries mentioned in the story -- cultish small producers like Flowers and Peter Michael, and huge operations like Kendall-Jackson -- have clearcut hundreds of acres and lopped off entire hilltops in order to tame the ridges inland from the coast in Cazadero and Annapolis and plant their highly regarded pinot noirs. \u003c/p>\n\u003cp>Far be it from me to begrudge anyone their wine. But responsible reporting requires that the story be fully told. When Asimov wrote \"[w]hile the soils and climates offer the prospect for greatness, they also hold the potential for disaster,\" I assumed he meant environmental disaster. But he goes on to explain that \"disaster\" refers to the growers' low yield. \u003c/p>\n\u003cp>And the specter of pesky regulations are brushed off summarily. Mike Benziger, general partner of Benziger Family Winery, explains that they only planted 10 of their 24 acres because of the high price -- due \"partly to regulatory issues that make it difficult to plant a new vineyard without lawyers and hearings, and partly to the region's seclusion... ,\" says Asimov.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Area residents, some of whom have been vocal in their opposition to the pillaging of the land, are referred to disdainfully as kooky hermit types: \"Adding to the challenge is opposition from longtime residents, who feel that vineyards and winemakers threaten the distance they have tried so hard to put between themselves and society.\"\u003c/p>\n\u003cp>Sonoma County is raging a heated battle over woodland conversion. A \u003ca href=\"http://www1.pressdemocrat.com/apps/pbcs.dll/article?AID=/20051017/NEWS/510170322/1033/NEWS01\">\u003cb>compromise measure\u003c/b>\u003c/a> that would require landowners to plant two acres of trees for every one acre cut down is currently being decided. The Redwood Chapter of the Sierra Club calls the two-for-one deal \u003ca href=\"http://www.redwood.sierraclub.org/sonoma/ForestProtection/index.html\">\u003cb>unrooted in science\u003c/b>\u003c/a> -- they would rather prohibit conversions altogether. \u003c/p>\n\u003cp>\u003ca href=\"http://www.redwood.sierraclub.org/sonoma/ForestProtection/PerfectGrape.html\">\u003cb>This article\u003c/b>\u003c/a> describes some of the dangers inherent in the pursuit of the perfect grape.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Asimov's piece calls regulations like these \"a serious obstacle to winemakers.\" Which, of course, they are -- for a reason. The other side of the story deserved a little more attention.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wednesday's food section of the New York Times presented a stunning photograph: the wooded hills of northern Sonoma County. But Eric Asimov's story, titled \"\u003ca href=\"http://www.nytimes.com/2006/01/18/dining/18pour.html?ex=1295240400&en=1e2cd38c322fb675&ei=5088&partner=rssnyt&emc=rss\">\u003cb>Making Wine in a Hostile Climate on Sonoma's Coast\u003c/b>\u003c/a>,\" wasn't about those woods, it was about the acres of vineyards that would displace those woods. \u003c/p>\n\u003cp>And the \"hostile climate\" wasn't so much the delicate ecosystem that would be (or has been) destroyed by those vineyards. The \"common sense\" that Asimov claims these winegrowers are disobeying referred to the fog, rain, and isolation of this remote area.\u003c/p>\n\u003cp>It was a surprisingly myopic story. The wineries mentioned in the story -- cultish small producers like Flowers and Peter Michael, and huge operations like Kendall-Jackson -- have clearcut hundreds of acres and lopped off entire hilltops in order to tame the ridges inland from the coast in Cazadero and Annapolis and plant their highly regarded pinot noirs. \u003c/p>\n\u003cp>Far be it from me to begrudge anyone their wine. But responsible reporting requires that the story be fully told. When Asimov wrote \"[w]hile the soils and climates offer the prospect for greatness, they also hold the potential for disaster,\" I assumed he meant environmental disaster. But he goes on to explain that \"disaster\" refers to the growers' low yield. \u003c/p>\n\u003cp>And the specter of pesky regulations are brushed off summarily. Mike Benziger, general partner of Benziger Family Winery, explains that they only planted 10 of their 24 acres because of the high price -- due \"partly to regulatory issues that make it difficult to plant a new vineyard without lawyers and hearings, and partly to the region's seclusion... ,\" says Asimov.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Area residents, some of whom have been vocal in their opposition to the pillaging of the land, are referred to disdainfully as kooky hermit types: \"Adding to the challenge is opposition from longtime residents, who feel that vineyards and winemakers threaten the distance they have tried so hard to put between themselves and society.\"\u003c/p>\n\u003cp>Sonoma County is raging a heated battle over woodland conversion. A \u003ca href=\"http://www1.pressdemocrat.com/apps/pbcs.dll/article?AID=/20051017/NEWS/510170322/1033/NEWS01\">\u003cb>compromise measure\u003c/b>\u003c/a> that would require landowners to plant two acres of trees for every one acre cut down is currently being decided. The Redwood Chapter of the Sierra Club calls the two-for-one deal \u003ca href=\"http://www.redwood.sierraclub.org/sonoma/ForestProtection/index.html\">\u003cb>unrooted in science\u003c/b>\u003c/a> -- they would rather prohibit conversions altogether. \u003c/p>\n\u003cp>\u003ca href=\"http://www.redwood.sierraclub.org/sonoma/ForestProtection/PerfectGrape.html\">\u003cb>This article\u003c/b>\u003c/a> describes some of the dangers inherent in the pursuit of the perfect grape.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Asimov's piece calls regulations like these \"a serious obstacle to winemakers.\" Which, of course, they are -- for a reason. The other side of the story deserved a little more attention.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns-786608.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns-781839.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My dog Fellini loves when I bake. Or rather, I should say, he loves what I bake. I actually probably should extend that to say that he loves just about anything that is edible. And he is particularly happy when I'm standing over the stove. He actually plants himself between me and the stove, hoping for that tiny morsel that just might slip out of my fingers and into his mouth. \u003c/p>\n\u003cp>I think the only thing he refuses is a leafy green. Of course, we don't feed him the yicky bad-for-pup stuff like chocolate, onions, and garlic. But everything else is fair game. Unfortunately, I've had to learn the hard way not to leave my baked items out to cool on the countertop.\u003c/p>\n\u003cp>One day, I was painting my bathroom and had baked some delicious lemon-raspberry muffins. They were cooling on the counter. I returned to the kitchen and noticed that quite a few were missing. I asked Wendy if she was abnormally hungry that morning. She claimed not to have touched the muffins. I looked to the culprit, gleefully lying under the kitchen table, licking his chops, little muffin crumbs scattered haphazardly across his paws. Another time, I walked into the kitchen to find Fellini standing on top of the dining room table. I’ve since found him like this on a number of occasions. He is a sneak.\u003c/p>\n\u003cp>Recently, I decided to bake \u003cstrong>\u003ca href=\"http://www.saveur.com/article.jsp?ID=5446&typeID=120\">Georgene's Fluffy Rolls\u003c/a>\u003c/strong> from \u003cstrong>\u003cem>Saveur Cooks Authentic American\u003c/em>\u003c/strong>. I've wanted to try them for quite some time, having a particular affinity for sweet buttery Southern dinner rolls (my Texas roots are showing). These looked like the real deal, although, as you might know, I can't seem to follow a recipe, and of course, I had issues with this one. The recipe calls for 3/4 cup sugar, which I find a bit excessive. So I cut it to 1/2 cup (which ended up being perfect).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns7-767033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns7-764774.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After mixing and kneading the dough, you set it aside to rise for \"at least 3 hours.\" That's a really long time, especially if it was a warm summer day (isn't Georgene from Memphis?). It actually happened to be a cold Bay Area winter day, and it was still too long of a rising time on the dough. The dough had doubled by 1 1/2 hours. Determined, I let it go for 2 1/2 hours but then my better judgment got the best of me and I had to punch it down (which releases the built up carbon dioxide) and roll it out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns6-750309.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns6-747661.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After rolling the dough and cutting out to rolls came the fun part: dipping each round of dough in a vat of melted butter. Oh, and don't worry, Fellini was by my side during this entire production. He was particularly enamored with this part though, as he has been known to steal an entire stick of butter off the counter and eat it within 2 seconds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns4-714283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns4-711697.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns3-795571.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns3-791817.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The recipe never tells you what kind of baking pan to line up the rolls in, so at first I thought to use a rimmed baking sheet (as the recipe says it makes 2 1/2 dozen rolls, which is impossible if you cut them out with a 3-inch biscuit cutter; I ended up with about half that amount). When I realized that wasn’t going to work, I switched to 2 cake pans, which seemed to work okay.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns2-775208.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns2-772842.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The recipe then instructs you to proof the rolls for \"at least 2 1/2 hours.\" Again, excessive. Mine were ready in about 1 1/2 hours and that was being generous. The problem with over-proofing your bread is that it starts to taste fermented. And not in a good way, like sourdough. It can also collapse on itself when you put it in the oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns1-758268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns1-754726.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But that didn't happen. They came out perfect. Perfectly fluffy, perfectly sweet, perfectly buttery, and perfectly Southern. And the perfect size to fit into Fellini's mouth, in one swift gulp.\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/buns-786608.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns-781839.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My dog Fellini loves when I bake. Or rather, I should say, he loves what I bake. I actually probably should extend that to say that he loves just about anything that is edible. And he is particularly happy when I'm standing over the stove. He actually plants himself between me and the stove, hoping for that tiny morsel that just might slip out of my fingers and into his mouth. \u003c/p>\n\u003cp>I think the only thing he refuses is a leafy green. Of course, we don't feed him the yicky bad-for-pup stuff like chocolate, onions, and garlic. But everything else is fair game. Unfortunately, I've had to learn the hard way not to leave my baked items out to cool on the countertop.\u003c/p>\n\u003cp>One day, I was painting my bathroom and had baked some delicious lemon-raspberry muffins. They were cooling on the counter. I returned to the kitchen and noticed that quite a few were missing. I asked Wendy if she was abnormally hungry that morning. She claimed not to have touched the muffins. I looked to the culprit, gleefully lying under the kitchen table, licking his chops, little muffin crumbs scattered haphazardly across his paws. Another time, I walked into the kitchen to find Fellini standing on top of the dining room table. I’ve since found him like this on a number of occasions. He is a sneak.\u003c/p>\n\u003cp>Recently, I decided to bake \u003cstrong>\u003ca href=\"http://www.saveur.com/article.jsp?ID=5446&typeID=120\">Georgene's Fluffy Rolls\u003c/a>\u003c/strong> from \u003cstrong>\u003cem>Saveur Cooks Authentic American\u003c/em>\u003c/strong>. I've wanted to try them for quite some time, having a particular affinity for sweet buttery Southern dinner rolls (my Texas roots are showing). These looked like the real deal, although, as you might know, I can't seem to follow a recipe, and of course, I had issues with this one. The recipe calls for 3/4 cup sugar, which I find a bit excessive. So I cut it to 1/2 cup (which ended up being perfect).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns7-767033.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns7-764774.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After mixing and kneading the dough, you set it aside to rise for \"at least 3 hours.\" That's a really long time, especially if it was a warm summer day (isn't Georgene from Memphis?). It actually happened to be a cold Bay Area winter day, and it was still too long of a rising time on the dough. The dough had doubled by 1 1/2 hours. Determined, I let it go for 2 1/2 hours but then my better judgment got the best of me and I had to punch it down (which releases the built up carbon dioxide) and roll it out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns6-750309.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns6-747661.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After rolling the dough and cutting out to rolls came the fun part: dipping each round of dough in a vat of melted butter. Oh, and don't worry, Fellini was by my side during this entire production. He was particularly enamored with this part though, as he has been known to steal an entire stick of butter off the counter and eat it within 2 seconds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns4-714283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns4-711697.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns3-795571.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns3-791817.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The recipe never tells you what kind of baking pan to line up the rolls in, so at first I thought to use a rimmed baking sheet (as the recipe says it makes 2 1/2 dozen rolls, which is impossible if you cut them out with a 3-inch biscuit cutter; I ended up with about half that amount). When I realized that wasn’t going to work, I switched to 2 cake pans, which seemed to work okay.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns2-775208.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns2-772842.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The recipe then instructs you to proof the rolls for \"at least 2 1/2 hours.\" Again, excessive. Mine were ready in about 1 1/2 hours and that was being generous. The problem with over-proofing your bread is that it starts to taste fermented. And not in a good way, like sourdough. It can also collapse on itself when you put it in the oven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/buns1-758268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/buns1-754726.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But that didn't happen. They came out perfect. Perfectly fluffy, perfectly sweet, perfectly buttery, and perfectly Southern. And the perfect size to fit into Fellini's mouth, in one swift gulp.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease106a-728353.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease106a-724644.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=53\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 6:\u003c/p>\n\u003cp>1) \u003cstrong>Piperade\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=49\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=52\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=54\">recipe\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Manresa\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=48\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=51\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=55\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Bissap Baobab\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=47\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=50\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=56\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Bissap Baobab\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=47\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=50\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=56\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sugar1-756178.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sugar1-752392.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I've been mourning the tragic loss of the Hayes & Vine Wine bar in Hayes Valley. When my husband and I moved here two and a half years ago, Hayes & Vine was the place we chose to go to on our first night out. They were just lovely there. The atmosphere was chill and comfortable, the decor was artistic and sophisticated, and the guys behind the bar were awesome. We each had a glass of wine and started chatting with them about our recent move to the area, the platters of cheese and cold meats they offered, and the fact that they only had tawny port on their menu. We decided to order one of their ports to share, but they sent over two glasses: our modest tawny and a $32-glass of vintage port. We were confused. \"Welcome to San Francisco,\" they said. What a way to be greeted in our new city! So, yes, I was very sad to see Hayes & Vine disappear from my new neighborhood, but when rents are being raised all over the Valley not many places have been able to survive. \u003c/p>\n\u003cp>When I spied a liquor license application taped to the old Hayes & Vine window I harbored a hope that they had scraped up enough money to make a victorious comeback. They hadn't, but what has taken their place isn't half bad at all. With soothing indigo walls, squashy sofas and chairs, and curiously exuding a faint but unmistakable aroma of fresh citrus and roses, Sugar Lounge is a kick-ass place to have drinks with friends.\u003c/p>\n\u003cp>Sugar offers a few wines and beers, but clearly cocktails are the way to go at this place. After consulting the menu and mulling over a Grape o'Tini made with white grape juice and a Mojito with sparkling wine, my friend and I decided to sample a tart Love Shack (\u003ca href=\"http://www.hangarone.com/\">\u003cb>Hangar One Mandarin\u003c/b>\u003c/a>, Cointreau, pomegranate juice, and fresh-squeezed lime) and a 009 Martini made with San Francisco-distilled \u003cb>\u003ca href=\"http://www.209gin.com/\">Gin 209\u003c/a>\u003c/b> that was so smooth my lips went numb after the first sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sugar2-712469.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sugar2-709068.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to cocktail glasses brimming over with such sugary offerings as Almond Roca, mini Hershey bars, and Kisses, Sugar Lounge does something else to make sure their cocktail sipping customers don't go elsewhere in search of adequate sustenance. A long shelf is set up with cubes of cheese and ham, crackers, mustard, and crudite. There were also two empty chafing dishes that I watched ravenously. What made me watch these tantalizingly empty chafing dishes? Well, there were also two wine glasses full of red peppery, soy saucey dipping delight, and anything that gets dipped into sauce is bound to be exciting. Sure enough, hot water was added to the dishes and pans of fried delicacies were piled in. One pan was stacked with small eggrolls and boneless nuggets of tangily-sauced chicken and the other pan held mushroom, carrot, shrimp, and broccoli tempura. Free fried stuff and alcohol? How friggin' brilliant can you get? We filled our plates, ordered two more drinks, and settled in for the night. \u003c/p>\n\u003cp>\u003ci>Sugar Lounge\u003cbr>377 Hayes Street\u003cbr>San Francisco, CA 94102\u003c/i>\u003c/p>\n\u003cp>415.255.7144\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday-Thursday 4:00-11:30pm\u003cbr>Friday-Saturday 4:00-2:00am\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/sugar1-756178.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sugar1-752392.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I've been mourning the tragic loss of the Hayes & Vine Wine bar in Hayes Valley. When my husband and I moved here two and a half years ago, Hayes & Vine was the place we chose to go to on our first night out. They were just lovely there. The atmosphere was chill and comfortable, the decor was artistic and sophisticated, and the guys behind the bar were awesome. We each had a glass of wine and started chatting with them about our recent move to the area, the platters of cheese and cold meats they offered, and the fact that they only had tawny port on their menu. We decided to order one of their ports to share, but they sent over two glasses: our modest tawny and a $32-glass of vintage port. We were confused. \"Welcome to San Francisco,\" they said. What a way to be greeted in our new city! So, yes, I was very sad to see Hayes & Vine disappear from my new neighborhood, but when rents are being raised all over the Valley not many places have been able to survive. \u003c/p>\n\u003cp>When I spied a liquor license application taped to the old Hayes & Vine window I harbored a hope that they had scraped up enough money to make a victorious comeback. They hadn't, but what has taken their place isn't half bad at all. With soothing indigo walls, squashy sofas and chairs, and curiously exuding a faint but unmistakable aroma of fresh citrus and roses, Sugar Lounge is a kick-ass place to have drinks with friends.\u003c/p>\n\u003cp>Sugar offers a few wines and beers, but clearly cocktails are the way to go at this place. After consulting the menu and mulling over a Grape o'Tini made with white grape juice and a Mojito with sparkling wine, my friend and I decided to sample a tart Love Shack (\u003ca href=\"http://www.hangarone.com/\">\u003cb>Hangar One Mandarin\u003c/b>\u003c/a>, Cointreau, pomegranate juice, and fresh-squeezed lime) and a 009 Martini made with San Francisco-distilled \u003cb>\u003ca href=\"http://www.209gin.com/\">Gin 209\u003c/a>\u003c/b> that was so smooth my lips went numb after the first sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sugar2-712469.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sugar2-709068.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://cookingwithamy.blogspot.com/uploaded_images/KQEDWally-702553.png\">\u003cimg src=\"http://cookingwithamy.blogspot.com/uploaded_images/KQEDWally-701982.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cb>Title:\u003c/b> Founder and Food Maker \u003cb>\u003ca href=\"http://www.wallysfoodco.com/\">Wally's Food Company\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Vancouver, Canada\u003c/p>\n\u003cp>\u003cb>1. What made you decide to start a gourmet food/delivery company?\u003c/b>\u003cbr>My inspiration was my love for food and for business. My previous life was as an investment banker on Wall Street, Hong Kong and San Francisco. After doing that for a while, I spent a year trying to figure out what made me happy and it was both of those things. \u003c/p>\n\u003cp>I've always had a positive experience of food in the home and living in New York I got to take clients out to dinner in nice places and it informed my palate about what's good and what's not. I've always been around food, my mom is a great chef and so is my brother. He went to the California Culinary Academy here in San Francisco and I went to Le Cordon Bleu in London.\u003c/p>\n\u003cp>\u003cb>2. What was your favorite meal as a child?\u003c/b>\u003cbr>My mother makes the most unbelievably good egg drop soup. It has peas, egg, ground beef, chicken stock, parsley, cilantro. It's very simple, but to this day it's what I want when I go home. \u003c/p>\n\u003cp>\u003cb>3. What's your philosophy towards cooking?\u003c/b>\u003cbr>It's very simple I believe in using fresh ingredients, treating them with respect, not trying to mask them with a bunch of seasoning or foams, just using fresh seasonal ingredients and letting the ingredients come through.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What's your favorite item on the menu?\u003c/b>\u003cbr>The Molten Chocolate Cake. It took us months to get it right. It was a complicated challenge because you have to cook it to the right degree, have it look good, keep well in the fridge and reheat properly with the center remaining \"molten\". But now everyone loves it. \u003c/p>\n\u003cp>\u003cb>5. What are your favorite cookbooks?\u003c/b>\u003cbr>I love looking at \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a>\u003c/b> and reading about what Thomas Keller does. I wouldn't necessarily cook from it but the thought behind it and the science of what he does is very interesting to me. I also enjoy the \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618109412/kqedorg-20\">Aquavit\u003c/a>\u003c/b> cookbook. I appreciate what Marcus Samuelsson does artistically, especially with Winter vegetables. He does interesting plating techniques too. I have \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060199571/kqedorg-20\">Chez Panisse Fruit\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/0060171472/kqedorg-20\">Vegetables\u003c/a>\u003c/b> and I like getting the history and seasonality in addition to the recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's not a cookbook, but Harold McGee's reference book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684800012/kqedorg-20\">On Food and Cooking\u003c/a>\u003c/b>. I was an engineer so I always like science in addition to the artistry of cooking.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://cookingwithamy.blogspot.com/uploaded_images/KQEDWally-702553.png\">\u003cimg src=\"http://cookingwithamy.blogspot.com/uploaded_images/KQEDWally-701982.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cb>Title:\u003c/b> Founder and Food Maker \u003cb>\u003ca href=\"http://www.wallysfoodco.com/\">Wally's Food Company\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Vancouver, Canada\u003c/p>\n\u003cp>\u003cb>1. What made you decide to start a gourmet food/delivery company?\u003c/b>\u003cbr>My inspiration was my love for food and for business. My previous life was as an investment banker on Wall Street, Hong Kong and San Francisco. After doing that for a while, I spent a year trying to figure out what made me happy and it was both of those things. \u003c/p>\n\u003cp>I've always had a positive experience of food in the home and living in New York I got to take clients out to dinner in nice places and it informed my palate about what's good and what's not. I've always been around food, my mom is a great chef and so is my brother. He went to the California Culinary Academy here in San Francisco and I went to Le Cordon Bleu in London.\u003c/p>\n\u003cp>\u003cb>2. What was your favorite meal as a child?\u003c/b>\u003cbr>My mother makes the most unbelievably good egg drop soup. It has peas, egg, ground beef, chicken stock, parsley, cilantro. It's very simple, but to this day it's what I want when I go home. \u003c/p>\n\u003cp>\u003cb>3. What's your philosophy towards cooking?\u003c/b>\u003cbr>It's very simple I believe in using fresh ingredients, treating them with respect, not trying to mask them with a bunch of seasoning or foams, just using fresh seasonal ingredients and letting the ingredients come through.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4. What's your favorite item on the menu?\u003c/b>\u003cbr>The Molten Chocolate Cake. It took us months to get it right. It was a complicated challenge because you have to cook it to the right degree, have it look good, keep well in the fridge and reheat properly with the center remaining \"molten\". But now everyone loves it. \u003c/p>\n\u003cp>\u003cb>5. What are your favorite cookbooks?\u003c/b>\u003cbr>I love looking at \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a>\u003c/b> and reading about what Thomas Keller does. I wouldn't necessarily cook from it but the thought behind it and the science of what he does is very interesting to me. I also enjoy the \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618109412/kqedorg-20\">Aquavit\u003c/a>\u003c/b> cookbook. I appreciate what Marcus Samuelsson does artistically, especially with Winter vegetables. He does interesting plating techniques too. I have \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060199571/kqedorg-20\">Chez Panisse Fruit\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/0060171472/kqedorg-20\">Vegetables\u003c/a>\u003c/b> and I like getting the history and seasonality in addition to the recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's not a cookbook, but Harold McGee's reference book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684800012/kqedorg-20\">On Food and Cooking\u003c/a>\u003c/b>. I was an engineer so I always like science in addition to the artistry of cooking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restaurant Review Sites in San Francisco, Part I",
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"content": "\u003cp>With so many restaurants in San Francisco, it is typical to research a restaurant before visiting. Over the next two weeks, I will be featuring a synopsis of the many restaurant review sites on the Internet. For this project, I chose to focus on restaurant review sites that allow participation from the public, as opposed to straight-review sites such as the \u003ca href=\"http://www.sfgate.com/food/\">\u003cb>San Francisco Chronicle\u003c/b>\u003c/a> or \u003ca href=\"http://www.gayot.com\">\u003cb>Gayot\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mouthfulsfood.com\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mouthfuls-774104.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showforum=22\">\u003cb>MOUTHFULS\u003c/b>\u003c/a>\u003c/p>\n\u003cp>Mouthfuls features topic-specific boards which range from \u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showforum=56\">\u003cb>Consumer Electronics\u003c/b>\u003c/a> to region-specific review boards. Mouthfuls groups California, Nevada, and Hawaii reviews together on one board. \u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> Users of this board enjoy the fact that there is not heavy-handed administration. Frequent poster (and \u003ca href=\"http://smallfarms.typepad.com\">local blogger\u003c/a>) *tanabutler* has a \u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showtopic=6019\">\u003cb>very interesting and thorough post\u003c/b>\u003c/a> about San Francisco restaurants that buy locally. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> The board featuring San Francisco-specific reviews is a relatively low-traffic bulletin board. Searching too quickly enables \"flood control\" which disallows you from searching more than once every 20 seconds. This can be frustrating if all of your searches are returning zero results.\u003c/p>\n\u003cp>This site seems to be best for browsing, rather than viewing information about a specific restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?act=home\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/egullet-757321.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?showforum=27\">\u003cb>EGULLET\u003c/b>\u003c/a>\u003c/p>\n\u003cp>eGullet is a deep bulletin board community which has many food specific forums. The eGullet society often features \u003ca href=\"http://forums.egullet.org/index.php?showforum=53\">\u003cb>week-long question and answer sessions\u003c/b>\u003c/a> with food celebrities such as Ruth Reichl, Mario Batali, and Harold McGee. eGullet groups all California reviews together on one board.\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> Fairly active California community. While restaurants you are looking for won't always be on the boards, you are likely to get a response if you ask a question. eGullet is a non-profit organization and receives funding from paid subscribers and sponsors. This means no desperate pleas for money -- they seem to have a sustainable model running.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> eGullet log-in process requires name, address, phone number, and much more information than most bulletin boards. Log-in required for posting or for a search using the eGullet engine. San Francisco restaurant discussion doesn't seem to be as deep as other sites.\u003c/p>\n\u003cp>While it is possible to use eGullet for information about the local restaurant scene, I find it best for boards such as \u003ca href=\"http://forums.egullet.org/index.php?showforum=2\">\u003cb>Food Media and News\u003c/b>\u003c/a> and the \u003ca href=\"http://forums.egullet.org/index.php?showforum=53\">\u003cb>Q & A sessions\u003c/b>\u003c/a>. Information while travelling overseas is also often helpful. eGullet proved invaluable for information about Venice, Italy when we travelled there last year.\u003c/p>\n\u003cp>\u003ca href=\"http://forums.craigslist.org/?forumID=22\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/craigslist-765540.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.craigslist.org/?forumID=22\">\u003cb>CRAIGSLIST FOOD FORUM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The Craigslist Food Forum is highly active, but rarely on topic. This lightly administrated board allows any food topic on this board, so restaurant reviews are mixed up with topics such as \"sushi rolling lessons.\"\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> If you are a free-form type of user who doesn't like breathing-down-your-back administration, then this is the board for you. It's active enough that most queries are answered.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> Restaurant-specific conversations seem to comprise less than 50% of the board topics. Users are often a little abrupt and quick to criticize.\u003c/p>\n\u003cp>I would recommend this site for uber-geeks who are used to a stripped down forum format. Like mouthfuls, I would recommend this site more for browsing or for asking a direct question, rather than for searching for a specific restaurant.\u003c/p>\n\u003cp>Next Tuesday look for reviews of:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cb>CHOWHOUND\u003c/b>\u003c/a>\u003cbr>\u003ca href=\"http://sanfrancisco.citysearch.com/find/section/sanfrancisco/restaurants.html?\">\u003cb>CITYSEARCH\u003c/b>\u003c/a>\u003cbr>\u003ca href=\"http://www.yelp.com/\">\u003cb>YELP\u003c/b>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With so many restaurants in San Francisco, it is typical to research a restaurant before visiting. Over the next two weeks, I will be featuring a synopsis of the many restaurant review sites on the Internet. For this project, I chose to focus on restaurant review sites that allow participation from the public, as opposed to straight-review sites such as the \u003ca href=\"http://www.sfgate.com/food/\">\u003cb>San Francisco Chronicle\u003c/b>\u003c/a> or \u003ca href=\"http://www.gayot.com\">\u003cb>Gayot\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mouthfulsfood.com\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mouthfuls-774104.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showforum=22\">\u003cb>MOUTHFULS\u003c/b>\u003c/a>\u003c/p>\n\u003cp>Mouthfuls features topic-specific boards which range from \u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showforum=56\">\u003cb>Consumer Electronics\u003c/b>\u003c/a> to region-specific review boards. Mouthfuls groups California, Nevada, and Hawaii reviews together on one board. \u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> Users of this board enjoy the fact that there is not heavy-handed administration. Frequent poster (and \u003ca href=\"http://smallfarms.typepad.com\">local blogger\u003c/a>) *tanabutler* has a \u003ca href=\"http://www.mouthfulsfood.com/forums/index.php?showtopic=6019\">\u003cb>very interesting and thorough post\u003c/b>\u003c/a> about San Francisco restaurants that buy locally. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> The board featuring San Francisco-specific reviews is a relatively low-traffic bulletin board. Searching too quickly enables \"flood control\" which disallows you from searching more than once every 20 seconds. This can be frustrating if all of your searches are returning zero results.\u003c/p>\n\u003cp>This site seems to be best for browsing, rather than viewing information about a specific restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?act=home\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/egullet-757321.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?showforum=27\">\u003cb>EGULLET\u003c/b>\u003c/a>\u003c/p>\n\u003cp>eGullet is a deep bulletin board community which has many food specific forums. The eGullet society often features \u003ca href=\"http://forums.egullet.org/index.php?showforum=53\">\u003cb>week-long question and answer sessions\u003c/b>\u003c/a> with food celebrities such as Ruth Reichl, Mario Batali, and Harold McGee. eGullet groups all California reviews together on one board.\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> Fairly active California community. While restaurants you are looking for won't always be on the boards, you are likely to get a response if you ask a question. eGullet is a non-profit organization and receives funding from paid subscribers and sponsors. This means no desperate pleas for money -- they seem to have a sustainable model running.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> eGullet log-in process requires name, address, phone number, and much more information than most bulletin boards. Log-in required for posting or for a search using the eGullet engine. San Francisco restaurant discussion doesn't seem to be as deep as other sites.\u003c/p>\n\u003cp>While it is possible to use eGullet for information about the local restaurant scene, I find it best for boards such as \u003ca href=\"http://forums.egullet.org/index.php?showforum=2\">\u003cb>Food Media and News\u003c/b>\u003c/a> and the \u003ca href=\"http://forums.egullet.org/index.php?showforum=53\">\u003cb>Q & A sessions\u003c/b>\u003c/a>. Information while travelling overseas is also often helpful. eGullet proved invaluable for information about Venice, Italy when we travelled there last year.\u003c/p>\n\u003cp>\u003ca href=\"http://forums.craigslist.org/?forumID=22\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/craigslist-765540.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.craigslist.org/?forumID=22\">\u003cb>CRAIGSLIST FOOD FORUM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The Craigslist Food Forum is highly active, but rarely on topic. This lightly administrated board allows any food topic on this board, so restaurant reviews are mixed up with topics such as \"sushi rolling lessons.\"\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong> If you are a free-form type of user who doesn't like breathing-down-your-back administration, then this is the board for you. It's active enough that most queries are answered.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong> Restaurant-specific conversations seem to comprise less than 50% of the board topics. Users are often a little abrupt and quick to criticize.\u003c/p>\n\u003cp>I would recommend this site for uber-geeks who are used to a stripped down forum format. Like mouthfuls, I would recommend this site more for browsing or for asking a direct question, rather than for searching for a specific restaurant.\u003c/p>\n\u003cp>Next Tuesday look for reviews of:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chowhound.com/california/boards/sanfrancisco/sanfrancisco.html\">\u003cb>CHOWHOUND\u003c/b>\u003c/a>\u003cbr>\u003ca href=\"http://sanfrancisco.citysearch.com/find/section/sanfrancisco/restaurants.html?\">\u003cb>CITYSEARCH\u003c/b>\u003c/a>\u003cbr>\u003ca href=\"http://www.yelp.com/\">\u003cb>YELP\u003c/b>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I came across \u003ca href=\"http://katehill.blogspot.com/\">\u003cb>Kate Hill's French Kitchen Adventures\u003c/b>\u003c/a> sometime this week and, intrigued by her story -- she lives on a barge docked in a canal in Southwest France -- I spent a little time poking around. \u003c/p>\n\u003cp>What kept me reading more than the barge thing is her clear adoration for all things \u003ca href=\"http://www.stjohnrestaurant.co.uk/\">\u003cb>Fergus\u003c/b>\u003c/a>. Fergus Henderson, that is -- the whole-beast advocate and owner-chef at St. John Restaurant in London. \u003c/p>\n\u003cp>In honor of Fergus, and of \u003ca href=\"http://spazioinwind.libero.it/grottole/a_inglese/saint.htm\">\u003cb>San Antonio Abate\u003c/b>\u003c/a>'s feast day on January 17, Kate and \u003ca href=\"http://divinacucina.blogspot.com/\">\u003cb>Judy\u003c/b>\u003c/a> started a new blog -- \u003ca href=\"http://www.goingwholehog.blogspot.com/\">\u003cb>Going Whole Hog\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003ci>San Antonio Abate with his barnyard friends\u003c/i>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/santantonio-702491.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/santantonio-798436.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003c/p>\n\u003cp>The blog is notable not for its focus on all things porcine -- after all, there's \u003ca href=\"http://www.iheartbacon.com/index.php?id=33\">\u003cb>no shortage\u003c/b>\u003c/a> of \u003ca href=\"http://bacontarian.com/\">\u003cb>pig-loving\u003c/b>\u003c/a> blogging \u003ca href=\"http://www.baconunwrapped.com/\">\u003cb>brethren\u003c/b>\u003c/a>. What I like is the \"Fridays with Fergus\" feature -- where she cooks something from Henderson's cookbook, \"Nose to Tail Eating.\" The oven roasted brined pork belly sounded (and looked) especially delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had an unforgettable meal at St. John Restaurant in December. Fergus himself was there, wearing a \u003ca href=\"http://www.guardian.co.uk/monarchy/story/0,2763,1504289,00.html\">\u003cb>shiny new medal\u003c/b>\u003c/a>. In a very goofy American-tourist moment I asked him to sign a menu for me. Here's a photo of him -- he's the one in the round glasses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fergus-711547.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fergus-708248.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>(Of course you want to know what I ate, but sadly I have few pictures to display. The famed marrow bones with parsley salad were an unctuous delight; the oxtail was meltingly delicious. The most revelatory dish, though, was the eccles cake -- a quite savory raisin pie, served with a healthy chunk of delicious Lancashire cheese.)\u003c/p>\n\u003cp>Kate and Judy have named this weekend Slow Pig Blogging Weekend. They say: \"Devote some or all of the weekend of Jan 14-15 to preserving, preparing, photographing or just writing about a favorite dish featuring the other white meat, send us the link to your porky post by Sunday night the 15th and we'll post the participants on Jan 17th in honor of San Antonio Abate day.\" I'm looking forward to the results. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At least one Bay Area blogger is getting in on the piggy action: \u003ca href=\"http://www.becksposhnosh.blogspot.com/\">\u003cb>Sam\u003c/b>\u003c/a> has posted some very meaty photos -- the raw materials for her Slow Pig fest.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I came across \u003ca href=\"http://katehill.blogspot.com/\">\u003cb>Kate Hill's French Kitchen Adventures\u003c/b>\u003c/a> sometime this week and, intrigued by her story -- she lives on a barge docked in a canal in Southwest France -- I spent a little time poking around. \u003c/p>\n\u003cp>What kept me reading more than the barge thing is her clear adoration for all things \u003ca href=\"http://www.stjohnrestaurant.co.uk/\">\u003cb>Fergus\u003c/b>\u003c/a>. Fergus Henderson, that is -- the whole-beast advocate and owner-chef at St. John Restaurant in London. \u003c/p>\n\u003cp>In honor of Fergus, and of \u003ca href=\"http://spazioinwind.libero.it/grottole/a_inglese/saint.htm\">\u003cb>San Antonio Abate\u003c/b>\u003c/a>'s feast day on January 17, Kate and \u003ca href=\"http://divinacucina.blogspot.com/\">\u003cb>Judy\u003c/b>\u003c/a> started a new blog -- \u003ca href=\"http://www.goingwholehog.blogspot.com/\">\u003cb>Going Whole Hog\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003ci>San Antonio Abate with his barnyard friends\u003c/i>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/santantonio-702491.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/santantonio-798436.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003c/p>\n\u003cp>The blog is notable not for its focus on all things porcine -- after all, there's \u003ca href=\"http://www.iheartbacon.com/index.php?id=33\">\u003cb>no shortage\u003c/b>\u003c/a> of \u003ca href=\"http://bacontarian.com/\">\u003cb>pig-loving\u003c/b>\u003c/a> blogging \u003ca href=\"http://www.baconunwrapped.com/\">\u003cb>brethren\u003c/b>\u003c/a>. What I like is the \"Fridays with Fergus\" feature -- where she cooks something from Henderson's cookbook, \"Nose to Tail Eating.\" The oven roasted brined pork belly sounded (and looked) especially delicious. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had an unforgettable meal at St. John Restaurant in December. Fergus himself was there, wearing a \u003ca href=\"http://www.guardian.co.uk/monarchy/story/0,2763,1504289,00.html\">\u003cb>shiny new medal\u003c/b>\u003c/a>. In a very goofy American-tourist moment I asked him to sign a menu for me. Here's a photo of him -- he's the one in the round glasses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fergus-711547.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fergus-708248.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>(Of course you want to know what I ate, but sadly I have few pictures to display. The famed marrow bones with parsley salad were an unctuous delight; the oxtail was meltingly delicious. The most revelatory dish, though, was the eccles cake -- a quite savory raisin pie, served with a healthy chunk of delicious Lancashire cheese.)\u003c/p>\n\u003cp>Kate and Judy have named this weekend Slow Pig Blogging Weekend. They say: \"Devote some or all of the weekend of Jan 14-15 to preserving, preparing, photographing or just writing about a favorite dish featuring the other white meat, send us the link to your porky post by Sunday night the 15th and we'll post the participants on Jan 17th in honor of San Antonio Abate day.\" I'm looking forward to the results. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At least one Bay Area blogger is getting in on the piggy action: \u003ca href=\"http://www.becksposhnosh.blogspot.com/\">\u003cb>Sam\u003c/b>\u003c/a> has posted some very meaty photos -- the raw materials for her Slow Pig fest.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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