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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy1.jpg\">\u003c/p>\n\u003cp>I do apologize for that title -- it's horrible, isn't it?\u003c/p>\n\u003cp>In this line of work, it isn't hard to come across good food, great food, or even simply amazing food (*\u003ci>cough\u003c/i>*\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/big-night-at-region.jsp\">\u003cb>Region\u003c/b>\u003c/a>*\u003ci>cough\u003c/i>*), but coming across truly transcendent food is an entirely different animal (preferably roasted with rosemary salt and served with butter-grilled fingerling potatoes).\u003c/p>\n\u003cp>I happened across some truly transcendent food a few months ago and then I managed to transcend myself once again a few weeks ago. A business dinner in late June saw me dining at Jai Yun in Chinatown. This isn't the Chinatown of tourists, gates, and rampaging red dragons. This is the Chinatown where the people who work in Chinatown live, play, and, thankfully, eat.\u003c/p>\n\u003cp>Now, in the interest of full disclosure (since people seem to be all about that these days), I must admit that my first visit wasn't an auspicious one. The seven of us sat down and looked at the menu. But there isn't a menu. At Jai Yun, the wee little home of the best authentic Shanghaiese food in the city, you order by price and put your stomach in the hands of the chef, who cooks whatever is fresh and wonderful at that day's market. The prices start at $35 per person and go all the way up to $150 per person. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was eating with food magazine people and, predictably, they are people who know their food and know their restaurants but this had us flummoxed. What do you order? How do you know if it's enough? We settled on the $35 per person option and waited. The first course came out and was placed on a lazy susan in front of us. We all stared. It was a tiny heap of something. None of us knew exactly what it was because we were all so aghast at the portion size that no one heard the waitress' description. Surely more was coming! Well, more came, but they were also tiny heaps of something. I'm not saying it wasn't tasty, because it was, really, really tasty! It's just that with seven overly-polite people, with no one wanting to appear greedy, each of us would take a single leaf or bean between our chopsticks, place it on our plate, and spin the dish to the next person. At most, we all got a single small mouthful of each dish. Sometimes, when no one else liked the dish, a few of us got lucky and got a bit more as a result. \u003c/p>\n\u003cp>It became funny after awhile. By some form of starved logic, we became convinced that we were only going to get eleven courses, but I lost count after thirteen. Admittedly, the portions did become slightly bigger as the meal wore on. We ended with best Kung Pao Chicken I've ever tasted -- all lightness and fiery spice -- and a glistening pile of amazing stir-fried eggplant that haunted me for months. By the end, we got quite silly with suggestions that we all go out for a burger. However, on the way home I was struck by something interesting: I wasn't hungry. I wasn't full. I was just...pleasantly sated. Too many times I've risen from an elaborate, expensive meal to feel as though all I want to do is have my stomach amputated, or, failing that, sleep a very long time. Of course, when you're that full, even sleep is painful. This feeling that I had experienced so many varied flavors, yet wasn't going home thinking that a vomitorium would be a great addition to the apartment, was a novel one.\u003c/p>\n\u003cp>I was so taken by this novel feeling, this unique experience, that I knew I would give Jai Yun another taste. To celebrate our return to San Francisco after our summer in San Diego, my husband and I back to Jai Yun and decided on the $45 menu for two. It was still a point of confusion for me about what exactly determines the price -- was it number of courses? Amount of food at each course? Number of courses and amount of food together? None of this really made sense, but several knowledgeable friends told me it was more about the price of ingredients used than anything else. So, if you pay a higher price, you might get the more expensive fish instead of the tofu, or the pounded abalone instead of the seaweed.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy3.jpg\">\u003c/p>\n\u003cp>I had already told \u003cb>Mathra\u003c/b> all about my first visit to Jai Yun, so he was well-prepared and quite eager to see what the hell it was all about.\u003c/p>\n\u003cp>Jai Yun is the most literal hole-in-the-wall I've ever seen. There's one room that seats maybe twenty-five people at most, a tall cooler with soft drinks and beers, and Christmas decorations on the walls. There appears to only be one seating per night but I think you can choose your own time when you make your reservation.\u003c/p>\n\u003cp>By the end of our meal, we had been served eighteen courses in the form of shredded cucumber; tofu; jellyfish; smoked and glazed fish; poached cold duck; shaved lotus root with sesame oil; parsley with pine nuts and mushrooms; dried beef; hot, pounded abalone with beaten egg whites; gluten with red pepper and yellow chives; fat, glossy shrimp with three kinds of peppers; tofu and beans with scallions and edamame; crispy orange beef; chinese celery with tofu and yellow chive; squishy noodles with leeks ginger, and peppers; green tomato and parsley; seasoned ground chicken; and finally, as a perfect end to a transcendent night, that lovely sweet-sticky stir-fried eggplant with ginger, scallions, red pepper flakes, and tangerine peel.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy2.jpg\">\u003c/p>\n\u003cp>I'd go into more detail about the individual dishes but basically, when the waitress put the dish in front of us, she gave us the briefest of descriptions. Not that she was surly, but I think there was a language barrier. When we asked about a particular bean on the plate, she didn't know how to tell us what it was in English. No matter, it's rather exciting just to eat and enjoy without necessarily needing to know the full composition of the dish, down to the last herb and spice. Every dish was more delicious and unique than the last, and after we cleared each plate, we sat in excited anticipation of what would next come out of the kitchen. \u003c/p>\n\u003cp>Both times I dined at Jai Yun, there was a large party of about ten or twelve who had evidently eaten there quite a few times. They knew the hostess and they knew the gastronomic ritual. On my most recent trip, the large party was celebrating someone's birthday and a few dishes had been specially prepared for them. Because we were the only other diners, we got to benefit from those specially-prepared dishes in the form of the pounded abalone with beaten egg. It was exquisite. \u003c/p>\n\u003cp>When the last cup of tea is drunk, a charming little ritual takes place. The waitress/hostess is called over and asked if the chef would come out into the dining room. A round, smiling chef comes out of the kitchen. And even though the call out is expected, he comes shyly, wiping his hands, and everyone in the room applauds. Some even stand. The delighted chef bows around and waves to all of his diners. It's a heart-warming change from the chefs who parade around their dining rooms like stalking royalty, expecting, yet often sneering, at the admiring whispers their presence excites.\u003c/p>\n\u003cp>I must say that the $45 menu did fill us up quite considerably. I do wonder what $35 for two would be like, but I see no reason to order it when such delights await for just $10 more.\u003c/p>\n\u003cp>\u003ci>Jai Yun\u003cbr>923 Pacific Avenue at Powell\u003cbr>San Francisco, CA 94133\u003c/i>\u003c/p>\n\u003cp>415.981.7438\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Reservations required.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy1.jpg\">\u003c/p>\n\u003cp>I do apologize for that title -- it's horrible, isn't it?\u003c/p>\n\u003cp>In this line of work, it isn't hard to come across good food, great food, or even simply amazing food (*\u003ci>cough\u003c/i>*\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/big-night-at-region.jsp\">\u003cb>Region\u003c/b>\u003c/a>*\u003ci>cough\u003c/i>*), but coming across truly transcendent food is an entirely different animal (preferably roasted with rosemary salt and served with butter-grilled fingerling potatoes).\u003c/p>\n\u003cp>I happened across some truly transcendent food a few months ago and then I managed to transcend myself once again a few weeks ago. A business dinner in late June saw me dining at Jai Yun in Chinatown. This isn't the Chinatown of tourists, gates, and rampaging red dragons. This is the Chinatown where the people who work in Chinatown live, play, and, thankfully, eat.\u003c/p>\n\u003cp>Now, in the interest of full disclosure (since people seem to be all about that these days), I must admit that my first visit wasn't an auspicious one. The seven of us sat down and looked at the menu. But there isn't a menu. At Jai Yun, the wee little home of the best authentic Shanghaiese food in the city, you order by price and put your stomach in the hands of the chef, who cooks whatever is fresh and wonderful at that day's market. The prices start at $35 per person and go all the way up to $150 per person. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was eating with food magazine people and, predictably, they are people who know their food and know their restaurants but this had us flummoxed. What do you order? How do you know if it's enough? We settled on the $35 per person option and waited. The first course came out and was placed on a lazy susan in front of us. We all stared. It was a tiny heap of something. None of us knew exactly what it was because we were all so aghast at the portion size that no one heard the waitress' description. Surely more was coming! Well, more came, but they were also tiny heaps of something. I'm not saying it wasn't tasty, because it was, really, really tasty! It's just that with seven overly-polite people, with no one wanting to appear greedy, each of us would take a single leaf or bean between our chopsticks, place it on our plate, and spin the dish to the next person. At most, we all got a single small mouthful of each dish. Sometimes, when no one else liked the dish, a few of us got lucky and got a bit more as a result. \u003c/p>\n\u003cp>It became funny after awhile. By some form of starved logic, we became convinced that we were only going to get eleven courses, but I lost count after thirteen. Admittedly, the portions did become slightly bigger as the meal wore on. We ended with best Kung Pao Chicken I've ever tasted -- all lightness and fiery spice -- and a glistening pile of amazing stir-fried eggplant that haunted me for months. By the end, we got quite silly with suggestions that we all go out for a burger. However, on the way home I was struck by something interesting: I wasn't hungry. I wasn't full. I was just...pleasantly sated. Too many times I've risen from an elaborate, expensive meal to feel as though all I want to do is have my stomach amputated, or, failing that, sleep a very long time. Of course, when you're that full, even sleep is painful. This feeling that I had experienced so many varied flavors, yet wasn't going home thinking that a vomitorium would be a great addition to the apartment, was a novel one.\u003c/p>\n\u003cp>I was so taken by this novel feeling, this unique experience, that I knew I would give Jai Yun another taste. To celebrate our return to San Francisco after our summer in San Diego, my husband and I back to Jai Yun and decided on the $45 menu for two. It was still a point of confusion for me about what exactly determines the price -- was it number of courses? Amount of food at each course? Number of courses and amount of food together? None of this really made sense, but several knowledgeable friends told me it was more about the price of ingredients used than anything else. So, if you pay a higher price, you might get the more expensive fish instead of the tofu, or the pounded abalone instead of the seaweed.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy3.jpg\">\u003c/p>\n\u003cp>I had already told \u003cb>Mathra\u003c/b> all about my first visit to Jai Yun, so he was well-prepared and quite eager to see what the hell it was all about.\u003c/p>\n\u003cp>Jai Yun is the most literal hole-in-the-wall I've ever seen. There's one room that seats maybe twenty-five people at most, a tall cooler with soft drinks and beers, and Christmas decorations on the walls. There appears to only be one seating per night but I think you can choose your own time when you make your reservation.\u003c/p>\n\u003cp>By the end of our meal, we had been served eighteen courses in the form of shredded cucumber; tofu; jellyfish; smoked and glazed fish; poached cold duck; shaved lotus root with sesame oil; parsley with pine nuts and mushrooms; dried beef; hot, pounded abalone with beaten egg whites; gluten with red pepper and yellow chives; fat, glossy shrimp with three kinds of peppers; tofu and beans with scallions and edamame; crispy orange beef; chinese celery with tofu and yellow chive; squishy noodles with leeks ginger, and peppers; green tomato and parsley; seasoned ground chicken; and finally, as a perfect end to a transcendent night, that lovely sweet-sticky stir-fried eggplant with ginger, scallions, red pepper flakes, and tangerine peel.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jy2.jpg\">\u003c/p>\n\u003cp>I'd go into more detail about the individual dishes but basically, when the waitress put the dish in front of us, she gave us the briefest of descriptions. Not that she was surly, but I think there was a language barrier. When we asked about a particular bean on the plate, she didn't know how to tell us what it was in English. No matter, it's rather exciting just to eat and enjoy without necessarily needing to know the full composition of the dish, down to the last herb and spice. Every dish was more delicious and unique than the last, and after we cleared each plate, we sat in excited anticipation of what would next come out of the kitchen. \u003c/p>\n\u003cp>Both times I dined at Jai Yun, there was a large party of about ten or twelve who had evidently eaten there quite a few times. They knew the hostess and they knew the gastronomic ritual. On my most recent trip, the large party was celebrating someone's birthday and a few dishes had been specially prepared for them. Because we were the only other diners, we got to benefit from those specially-prepared dishes in the form of the pounded abalone with beaten egg. 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I do wonder what $35 for two would be like, but I see no reason to order it when such delights await for just $10 more.\u003c/p>\n\u003cp>\u003ci>Jai Yun\u003cbr>923 Pacific Avenue at Powell\u003cbr>San Francisco, CA 94133\u003c/i>\u003c/p>\n\u003cp>415.981.7438\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Future of Farmers' Markets",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jjm_farmersmarkets.jpg\">\u003c/p>\n\u003cp>Two years ago, Dr. Preston Maring had an idea: Instead of telling his patients to seek out fresh food, why not bring it to them? He worked with the Pacific Coast Farmers' Market Association and brought 10 farmers to a new farmers' market at the Oakland Kaiser Permanente Medical Center where he works. It's a perfect match: a location where many people are working or going for appointments combined with farmers who want to sell their product to as many people as possible.\u003c/p>\n\u003cp>\"Patients bring strawberries or cherries to their doctors as presents now,\" says Maring. \"People have told me they schedule their appointments on Fridays so they can go to the market.\" Kaiser now has farmers' markets at numerous sites nationwide, and the number is growing. Maring says that many of the customers at Kaiser's farmers' markets have never been farmers' market customers before.\u003c/p>\n\u003cp>In a panel hosted by the \u003ca href=\"http://www.commonwealthclub.org/\">Commonwealth Club\u003c/a> and \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> last week entitiled \"The Future of Farmers' Markets,\" panelists kept returning to the Kaiser Permanente model as a good example of great way to spread farmers' markets throughout the area. While it's easy to say that a market should open up in every neighborhood in town, farmers only want to go to markets where they will make money, and a built in community such as that at the Kaiser Medical Centers is a good place to start.\u003c/p>\n\u003cp>It is a commonly accepted thought that more farmers' markets in the Bay Area would be a benefit to the area. Markets often become a gathering place for the neighborhood or town, and the accessibility of fresh food from local farmers is a benefit to the community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The panel discussion last week was opened with a statistic that all of the farmers' markets in San Francisco are on the east side of town; none in the Richmond, none in the Sunset, and none west of Noe Valley. Starting a new farmers' market is a daunting task as there is a large permitting process, and you may come up against opposition in your neighborhood. Just ask the Marina Merchants Association who were challenged for over a year before settling on a day and location this past Spring.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://sagecenter.org/resources.htm\">Farmers' Market Resource Kit published by SAGE\u003c/a>, you can estimate that each vendor at a farmers' market needs 55 customers (spending an average of $10 each at the market) in order for a market to be worth the farmer's while.\u003c/p>\n\u003cp>Think about that number, and then consider the large company campuses that we have in the Bay Area: Hewlett-Packard, Intel, Oracle, Sun Microsystems and Cisco are some of the largest. It would be a natural fit for some of these companies to host farmers' markets on their property. Combine those campuses with the campuses around them, and you get even more employees. If a company such as Yahoo! in Sunnyvale were to host a farmers' market, they could invite their neighbors -- Lockheed Martin, Martin Marietta, and Juniper Networks -- and maybe one of the companies could throw in a lunchtime shuttle to take employees to the market.\u003c/p>\n\u003cp>The best part of Dr. Maring's story is that he was just one person who wanted to start a farmers' market. It wasn't a committee decision, and there wasn't a large group of people behind the effort -- he saw a need, and he worked to fill it. Creative new ideas for farmers' markets by people like Dr. Maring are the future of farmers' markets.\u003c/p>\n\u003cp>Sources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/06/03/MNGJUD33P61.DTL\">New Kaiser health care program: health food\u003c/a>, San Francisco Chronicle, June 3 05.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/\">SAGE: Sustainable Agriculture Education\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/topco/chart/employees?year=2005\">Biggest Bay Area Employers\u003c/a>, San Francisco Chronicle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://fogcity.blogs.com/jen/2005/05/happy_birthday_.html\">Happy Birthday and Happy Birthday\u003c/a>, Life Begins at 30, May 13 05.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/jjm_farmersmarkets.jpg\">\u003c/p>\n\u003cp>Two years ago, Dr. Preston Maring had an idea: Instead of telling his patients to seek out fresh food, why not bring it to them? He worked with the Pacific Coast Farmers' Market Association and brought 10 farmers to a new farmers' market at the Oakland Kaiser Permanente Medical Center where he works. It's a perfect match: a location where many people are working or going for appointments combined with farmers who want to sell their product to as many people as possible.\u003c/p>\n\u003cp>\"Patients bring strawberries or cherries to their doctors as presents now,\" says Maring. \"People have told me they schedule their appointments on Fridays so they can go to the market.\" Kaiser now has farmers' markets at numerous sites nationwide, and the number is growing. Maring says that many of the customers at Kaiser's farmers' markets have never been farmers' market customers before.\u003c/p>\n\u003cp>In a panel hosted by the \u003ca href=\"http://www.commonwealthclub.org/\">Commonwealth Club\u003c/a> and \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> last week entitiled \"The Future of Farmers' Markets,\" panelists kept returning to the Kaiser Permanente model as a good example of great way to spread farmers' markets throughout the area. While it's easy to say that a market should open up in every neighborhood in town, farmers only want to go to markets where they will make money, and a built in community such as that at the Kaiser Medical Centers is a good place to start.\u003c/p>\n\u003cp>It is a commonly accepted thought that more farmers' markets in the Bay Area would be a benefit to the area. Markets often become a gathering place for the neighborhood or town, and the accessibility of fresh food from local farmers is a benefit to the community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The panel discussion last week was opened with a statistic that all of the farmers' markets in San Francisco are on the east side of town; none in the Richmond, none in the Sunset, and none west of Noe Valley. Starting a new farmers' market is a daunting task as there is a large permitting process, and you may come up against opposition in your neighborhood. Just ask the Marina Merchants Association who were challenged for over a year before settling on a day and location this past Spring.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://sagecenter.org/resources.htm\">Farmers' Market Resource Kit published by SAGE\u003c/a>, you can estimate that each vendor at a farmers' market needs 55 customers (spending an average of $10 each at the market) in order for a market to be worth the farmer's while.\u003c/p>\n\u003cp>Think about that number, and then consider the large company campuses that we have in the Bay Area: Hewlett-Packard, Intel, Oracle, Sun Microsystems and Cisco are some of the largest. It would be a natural fit for some of these companies to host farmers' markets on their property. Combine those campuses with the campuses around them, and you get even more employees. If a company such as Yahoo! in Sunnyvale were to host a farmers' market, they could invite their neighbors -- Lockheed Martin, Martin Marietta, and Juniper Networks -- and maybe one of the companies could throw in a lunchtime shuttle to take employees to the market.\u003c/p>\n\u003cp>The best part of Dr. Maring's story is that he was just one person who wanted to start a farmers' market. It wasn't a committee decision, and there wasn't a large group of people behind the effort -- he saw a need, and he worked to fill it. Creative new ideas for farmers' markets by people like Dr. Maring are the future of farmers' markets.\u003c/p>\n\u003cp>Sources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/06/03/MNGJUD33P61.DTL\">New Kaiser health care program: health food\u003c/a>, San Francisco Chronicle, June 3 05.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/\">SAGE: Sustainable Agriculture Education\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/topco/chart/employees?year=2005\">Biggest Bay Area Employers\u003c/a>, San Francisco Chronicle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://fogcity.blogs.com/jen/2005/05/happy_birthday_.html\">Happy Birthday and Happy Birthday\u003c/a>, Life Begins at 30, May 13 05.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The end of September brings the first of the apples, quince and winter squash. For many folks, dishes like pork chops with cinnamon apples, butternut squash soup and roasted root vegetables keep the kitchen (and bellies!) warm as the weather cools.\u003c/p>\n\u003cp>For me, though, the quintessential \"first meal\" of fall is \u003cem>Ab Goosht\u003c/em>, a Persian dish that translates literally to \"Meat Water\". It's typically considered peasant food, but I can hardly think of a better way to herald in the fall. \u003c/p>\n\u003cp>The region of Azerbaijan is typically considered to have the best \u003cem>Ab Goosht\u003c/em> anywhere--I haven't a clue to their secret, though I will say that they are known to cook theirs over very low heat for 8-10 hours. I can't pull that off at home, so I've refined a recipe that I can put together on a Sunday afternoon.\u003c/p>\n\u003cp>It's actually 2 dishes in one -- a broth to be used for soaking bread (\u003cem>Teeleet\u003c/em>) and a \"mash\" of meat, potatoes and beans (\u003cem>Goosht Koobideh\u003c/em>). At the first indication of colder weather, I make a big batch of \u003cem>Ab Goosht\u003c/em> to freeze for the coming winter months. \u003c/p>\n\u003cul>\n\u003cli>1 medium onion, diced\u003c/li>\n\u003cli>2 lbs lamb or beef shanks, trimmed of excess fat\u003c/li>\n\u003cli>2 garlic cloves, smashed\u003c/li>\n\u003cli>1 tbsp turmeric\u003c/li>\n\u003cli>1 can (14 oz) diced tomatoes\u003c/li>\n\u003cli>1 can garbanzo beans or 1 c. dried (soaked)\u003c/li>\n\u003cli>1 can Roman or cannelini beans or 1 c. dried (soaked)\u003c/li>\n\u003cli>Juice from 1 lime\u003c/li>\n\u003cli>3-4 small red potatoes, peeled\u003c/li>\n\u003cli>2-3 dried limes (\u003cem>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/resources_for_f.html\">\u003cstrong>leemoo-amonee\u003c/strong>\u003c/a>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a large dutch oven or stew pot over medium-high heat, fry the onions in a bit of vegetable oil until slightly golden.\u003c/li>\n\u003cli>Add the meat, and add just enough water to cover.\u003c/li>\n\u003cli>Add the turmeric, onions, garlic and tomatoes . Season to taste with salt & pepper. (If using dried beans, add them now).\u003c/li>\n\u003cli>Bring up to a boil, then reduce heat to medium-low, cover and let simmer for 1 hour.\u003c/li>\n\u003cli>Add the canned beans, potatoes, lime juice and dried limes. Cook, covered, an additional 30-60 minutes, or until the potatoes are cooked through and the meat is falling off the bone. \u003c/li>\n\u003cli>At this point, strain the liquid from the pot and set aside.\u003c/li>\n\u003cli>Once the meat has cooled, remove the bone(s), and using a potato masher or large wooden spoon, smash everything together. Season with salt & pepper, and a bit more lime juice, if desired.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the broth and mash in separate bowls; use pita or lavash bread for soaking in the broth and for scooping bits of the mash. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The end of September brings the first of the apples, quince and winter squash. For many folks, dishes like pork chops with cinnamon apples, butternut squash soup and roasted root vegetables keep the kitchen (and bellies!) warm as the weather cools.\u003c/p>\n\u003cp>For me, though, the quintessential \"first meal\" of fall is \u003cem>Ab Goosht\u003c/em>, a Persian dish that translates literally to \"Meat Water\". It's typically considered peasant food, but I can hardly think of a better way to herald in the fall. \u003c/p>\n\u003cp>The region of Azerbaijan is typically considered to have the best \u003cem>Ab Goosht\u003c/em> anywhere--I haven't a clue to their secret, though I will say that they are known to cook theirs over very low heat for 8-10 hours. I can't pull that off at home, so I've refined a recipe that I can put together on a Sunday afternoon.\u003c/p>\n\u003cp>It's actually 2 dishes in one -- a broth to be used for soaking bread (\u003cem>Teeleet\u003c/em>) and a \"mash\" of meat, potatoes and beans (\u003cem>Goosht Koobideh\u003c/em>). At the first indication of colder weather, I make a big batch of \u003cem>Ab Goosht\u003c/em> to freeze for the coming winter months. \u003c/p>\n\u003cul>\n\u003cli>1 medium onion, diced\u003c/li>\n\u003cli>2 lbs lamb or beef shanks, trimmed of excess fat\u003c/li>\n\u003cli>2 garlic cloves, smashed\u003c/li>\n\u003cli>1 tbsp turmeric\u003c/li>\n\u003cli>1 can (14 oz) diced tomatoes\u003c/li>\n\u003cli>1 can garbanzo beans or 1 c. dried (soaked)\u003c/li>\n\u003cli>1 can Roman or cannelini beans or 1 c. dried (soaked)\u003c/li>\n\u003cli>Juice from 1 lime\u003c/li>\n\u003cli>3-4 small red potatoes, peeled\u003c/li>\n\u003cli>2-3 dried limes (\u003cem>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/resources_for_f.html\">\u003cstrong>leemoo-amonee\u003c/strong>\u003c/a>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>In a large dutch oven or stew pot over medium-high heat, fry the onions in a bit of vegetable oil until slightly golden.\u003c/li>\n\u003cli>Add the meat, and add just enough water to cover.\u003c/li>\n\u003cli>Add the turmeric, onions, garlic and tomatoes . Season to taste with salt & pepper. (If using dried beans, add them now).\u003c/li>\n\u003cli>Bring up to a boil, then reduce heat to medium-low, cover and let simmer for 1 hour.\u003c/li>\n\u003cli>Add the canned beans, potatoes, lime juice and dried limes. Cook, covered, an additional 30-60 minutes, or until the potatoes are cooked through and the meat is falling off the bone. \u003c/li>\n\u003cli>At this point, strain the liquid from the pot and set aside.\u003c/li>\n\u003cli>Once the meat has cooled, remove the bone(s), and using a potato masher or large wooden spoon, smash everything together. Season with salt & pepper, and a bit more lime juice, if desired.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the broth and mash in separate bowls; use pita or lavash bread for soaking in the broth and for scooping bits of the mash. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Last weekend my friends Max and Davina (of \u003ca href=\"http://www.kqed.org/weblog/food/2005/02/pig-on-spit.jsp\">\u003cstrong>Pig on a Spit\u003c/strong>\u003c/a> fame) rented a house on the \u003ca href=\"http://www.guerneville-online.com/\">\u003cstrong>Russian River\u003c/strong>\u003c/a>. There were about 15 of us, a handful of which I consider culinary magicians. \u003c/p>\n\u003cp>In the midst of the revelry, while sipping on our newly concocted \"River Wine Spritzers\" (oh, don't knock it til you try it...it's a refreshing mixture of Sauvignon Blanc, ginger beer, pomegranate syrup, and a squeeze of lime), my friend Laurie whipped out a couple cans of chickpeas (also known as garbanzo beans) and transformed them into something otherworldly.\u003c/p>\n\u003cp>Who would have thought of deep-frying chickpeas? Well, I suppose you can deep fry just about anything. But this is a transformation. The crisp exterior encases an ultracreamy interior and tastes something like popcorn meets bacon. Dusted with smoked paprika (which can be purchased at many well-stocked markets, but it's most fun to purchase it from one of my absolute favorite stores, \u003ca href=\"http://www.spanishtable.com/\">\u003cstrong>The Spanish Table\u003c/strong>\u003c/a>) and sea salt, these little treats barely made it from frying pan to the serving dish before being gobbled up by the crowd. A few guests were out playing in the river and sadly missed the entire spectacle, but I have to say that none of the partakers was very apologetic about not saving them any.\u003c/p>\n\u003cp>\u003cstrong>Fried Chickpeas\u003c/strong>\u003cbr>2 cans chickpeas (preferably organic)\u003cbr>Canola oil\u003cbr>Sea salt\u003cbr>Smoked paprika\u003c/p>\n\u003cp>Drain the chickpeas in a colander, rinse, then dry on paper towels. Blot the beans dry. You want to try to get these as dry as possible to reduce the amount of oil splutters when you add them to the hot oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a cast iron skillet, heat about 1 inch of oil over medium-high heat until very hot (nearly smoking). You will want to do these in batches to avoid overcrowding and steaming. Add about 1 cup of the chickpeas. Be \u003cstrong>very \u003c/strong>careful when adding the beans as they will splutter (and Laurie got a few nice little burns doing this). Using a heat-resistent slotted spoon or a spider, move the chickpeas around in the oil until they are nicely browned and crisp, then transfer them to layered paper towels. Immediately dust them with pinches of smoked paprika and sea salt. Transfer to a bowl and try not to burn your tongue as you pop them into your mouth. Repeat with the remaining batches.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_market_peppers_monge.jpg\">\u003cbr>\u003cem>A rainbow of peppers at the Place Monge market, Paris\u003c/em>\u003c/p>\n\u003cp>Allow me to dispel some of the intimidation or complication of French cooking. \u003cstrong>Coq au Vin\u003c/strong> (pronounced coke-o-van) is nothing more than a fancy-shmancy way of saying Chicken Stew or Chicken in Wine. But would you pay $35 for an entrée of Chicken Stew? I think not, so Coq au Vin it is! \u003c/p>\n\u003cp>Many people claim Coq au Vin as their own, however, legend has it that Julius Caesar's cook created the first Coq au Vin recipe after the Gauls gave Caesar a tough old rooster when he conquered them...or perhaps that was the first recorded act in history of someone \"giving someone the bird\"?! But I digress... yes, back to the Coq au Vin...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_market_peppers_sliced.jpg\">\u003c/p>\n\u003cp>Braising is the preferred cooking method for older, tougher cuts of meat as the long, slow heat and liquid tenderizes and flavors the meat and makes it edible. Always have a chewy crusty bread on hand to mop up the juice after! Burgundy red wine appears to be the wine of choice for this dish, after a quick scan through various recipes, but any hearty red will do. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_coqauvin_miseplace.jpg\">\u003cbr>\u003cem>My mise en place (prepped ingredients), ready to start cooking.\u003c/em>\u003c/p>\n\u003cp>The traditional recipe calls for browning lardons (thick bacon cut crosswise ¼\" thick) first, then browning the chicken in the lardon fat. It also calls for mushrooms quartered and added about half way through and a flambé of cognac before you add the wine. But...as this is titled \"Fast Coq au Vin, My Way\" and not \"Traditional Coq au Vin, Julius Caesar's Chef's Way\", I am sticking to what I had on hand the other night when it was too late to run to the store. Sound familiar? So now you can enjoy the virtues of simply French country fare, Fast! Bon Appetit mes amis. Sante et Bonheur.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_coqauvin.jpg\">\u003cbr>\u003cem>I've just added the wine and am ready to cover and cook (step 5).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fast Coq au Vin, My Way\u003c/strong>\u003c/p>\n\u003cp>1 chicken\u003cbr>2 shallots – sliced \u003cbr>1 onions – peeled, quartered and sliced \u003cbr>4 cloves garlic – peeled \u003cbr>2 peppers – seeded and sliced\u003cbr>2–3 cups red wine\u003c/p>\n\u003cp>1. cut up chicken. i keep the leg & thigh together and leave the breast meat on the bone. it helps it retain it's shape during cooking. salt & pepper both sides.\u003c/p>\n\u003cp>2. add olive oil to the pan. brown the chicken on both sides and set aside. \u003c/p>\n\u003cp>3. in the same pan add the onions, garlic and shallots and sauté on medium for a few minutes.\u003c/p>\n\u003cp>4. add the sliced peppers and sauté on medium until they start to soften\u003c/p>\n\u003cp>5. add the chicken back to the pan and pour in the wine, enough to come to the middle of the peppers plus a bit more. \u003c/p>\n\u003cp>6. bring to a boil, cover and turn down to low or medium low, depending on your stove. \u003c/p>\n\u003cp>7. cook for approx 30-40 minutes or until done. check after 20 minutes to see if there is enough liquid. add more wine if necessary. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* if there is too much liquid and the chicken is done, then take out the chicken and the peppers with tongs or a slotted spoon, leaving as much wine in the pan as possible, crank up the heat and reduce the wine to the desired amount and consistency. you can sprinkle in a tablespoon of flour to thicken the liquid but combine and cook thoroughly so you don't have that flour-y taste.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_market_peppers_monge.jpg\">\u003cbr>\u003cem>A rainbow of peppers at the Place Monge market, Paris\u003c/em>\u003c/p>\n\u003cp>Allow me to dispel some of the intimidation or complication of French cooking. \u003cstrong>Coq au Vin\u003c/strong> (pronounced coke-o-van) is nothing more than a fancy-shmancy way of saying Chicken Stew or Chicken in Wine. But would you pay $35 for an entrée of Chicken Stew? I think not, so Coq au Vin it is! \u003c/p>\n\u003cp>Many people claim Coq au Vin as their own, however, legend has it that Julius Caesar's cook created the first Coq au Vin recipe after the Gauls gave Caesar a tough old rooster when he conquered them...or perhaps that was the first recorded act in history of someone \"giving someone the bird\"?! But I digress... yes, back to the Coq au Vin...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_market_peppers_sliced.jpg\">\u003c/p>\n\u003cp>Braising is the preferred cooking method for older, tougher cuts of meat as the long, slow heat and liquid tenderizes and flavors the meat and makes it edible. Always have a chewy crusty bread on hand to mop up the juice after! Burgundy red wine appears to be the wine of choice for this dish, after a quick scan through various recipes, but any hearty red will do. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_coqauvin_miseplace.jpg\">\u003cbr>\u003cem>My mise en place (prepped ingredients), ready to start cooking.\u003c/em>\u003c/p>\n\u003cp>The traditional recipe calls for browning lardons (thick bacon cut crosswise ¼\" thick) first, then browning the chicken in the lardon fat. It also calls for mushrooms quartered and added about half way through and a flambé of cognac before you add the wine. But...as this is titled \"Fast Coq au Vin, My Way\" and not \"Traditional Coq au Vin, Julius Caesar's Chef's Way\", I am sticking to what I had on hand the other night when it was too late to run to the store. Sound familiar? So now you can enjoy the virtues of simply French country fare, Fast! Bon Appetit mes amis. Sante et Bonheur.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/BAB_coqauvin.jpg\">\u003cbr>\u003cem>I've just added the wine and am ready to cover and cook (step 5).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fast Coq au Vin, My Way\u003c/strong>\u003c/p>\n\u003cp>1 chicken\u003cbr>2 shallots – sliced \u003cbr>1 onions – peeled, quartered and sliced \u003cbr>4 cloves garlic – peeled \u003cbr>2 peppers – seeded and sliced\u003cbr>2–3 cups red wine\u003c/p>\n\u003cp>1. cut up chicken. i keep the leg & thigh together and leave the breast meat on the bone. it helps it retain it's shape during cooking. salt & pepper both sides.\u003c/p>\n\u003cp>2. add olive oil to the pan. brown the chicken on both sides and set aside. \u003c/p>\n\u003cp>3. in the same pan add the onions, garlic and shallots and sauté on medium for a few minutes.\u003c/p>\n\u003cp>4. add the sliced peppers and sauté on medium until they start to soften\u003c/p>\n\u003cp>5. add the chicken back to the pan and pour in the wine, enough to come to the middle of the peppers plus a bit more. \u003c/p>\n\u003cp>6. bring to a boil, cover and turn down to low or medium low, depending on your stove. \u003c/p>\n\u003cp>7. cook for approx 30-40 minutes or until done. check after 20 minutes to see if there is enough liquid. add more wine if necessary. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* if there is too much liquid and the chicken is done, then take out the chicken and the peppers with tongs or a slotted spoon, leaving as much wine in the pan as possible, crank up the heat and reduce the wine to the desired amount and consistency. you can sprinkle in a tablespoon of flour to thicken the liquid but combine and cook thoroughly so you don't have that flour-y taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/favcheese.jpg\">\u003c/p>\n\u003cp>One of the most frequent questions I get at \u003ca href=\"http://www.cowgirlcreamery.com\">\u003cstrong>Ye Olde Stanke Cheeseshoppe\u003c/strong>\u003c/a> is -- no, not \"Where is the bathroom?\" No, not even, \"Where is the Slanted Door?\" See, the question I get most often is, \"What's your favorite cheese?\" \u003c/p>\n\u003cp>Oy. \u003c/p>\n\u003cp>The bathroom and Slanted Door directions I can give, but my favorite cheese? Where do I begin?\u003c/p>\n\u003cp>Well, today I was in the mood to be particularly taken by two cheeses from across the pond. The first was Coolea (\"coo-lee,\" you could call the pigs with that one! The name, I mean, not the smell. No, seriously, it smells lovely. As lovely as cheese can smell, which, in this cheesemonger's opinion is quite beautifully stinky), a buttercup-yellow cow's milk cheese from Macroom, County Cork, Ireland; the second was Berskwell, a snowy-white raw sheep's milk cheese from Ramhall Farm in the West Midlands of England. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Berkswell is vegetarian, and by that I mean the coagulating rennet is not taken from the stomach of an animal, but rather from a vegetable source, like nettles. This sheep's milk cheese is aged about six to nine months and has a compact, creamy grain. When you put a paper-thin slice -- use a nice, sharp Oxo cheeseplane and you'll achieve lovely thin leaves of cheese -- on your tongue, it melts away, leaving behind a sublime taste of nutty richness. It's highly addictive and highly sought after. We don't often have it, but we happen to have a few rounds now. Come and get some before I eat it all.\u003c/p>\n\u003cp>Coolea is a totally different animal. No, seriously -- it's a cow, not a sheep. The best way to describe Coolea is that if caramel sauce ever took it into its head to be a cheese, this would be it. I think Coolea has a chewy toasted taste that lends itself well to being a before-dinner snack as well as a desserty treat. It's also quite acceptable as an afternoon indulgence. Coolea is fun to bite into -- your teeth gently pierce the slice and sink into bliss.\u003c/p>\n\u003cp>Most people want to know what wine is best with this cheese or that cheese, but with these two, I say \"beer.\" It's a personal choice, really, because it was during my time in England that I learned that good beer wasn't beer that had the word \"Ice\" after the name. For these two cheeses, I don't even think you have to be so narrow in focus as to restrict yourself to only British Isles brews. I rather like Belgian-style beers, and tonight we paired Coolea and Berkswell with pints of New Belgium Brewing's Abbey and more pints of New Belgium Brewing's Trippel. \u003ca href=\"http://www.newbelgium.com/index.php\">\u003cstrong>New Belgium\u003c/strong>\u003c/a> are the folks in Colorado who are responsible for the famous Fat Tire, Loft, and Sunshine, but I particularly love the Trippel, Abbey, and 1554 brews.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So tonight, this minute, Coolea is my favorite cheese. Five minutes from now, Berskwell will be my favorite. Then Fougerous, and Panache d'Aramitz, and Couserans, and Tumbleweed....do you see where I'm going with all this?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkswell is vegetarian, and by that I mean the coagulating rennet is not taken from the stomach of an animal, but rather from a vegetable source, like nettles. This sheep's milk cheese is aged about six to nine months and has a compact, creamy grain. When you put a paper-thin slice -- use a nice, sharp Oxo cheeseplane and you'll achieve lovely thin leaves of cheese -- on your tongue, it melts away, leaving behind a sublime taste of nutty richness. It's highly addictive and highly sought after. We don't often have it, but we happen to have a few rounds now. Come and get some before I eat it all.\u003c/p>\n\u003cp>Coolea is a totally different animal. No, seriously -- it's a cow, not a sheep. The best way to describe Coolea is that if caramel sauce ever took it into its head to be a cheese, this would be it. I think Coolea has a chewy toasted taste that lends itself well to being a before-dinner snack as well as a desserty treat. It's also quite acceptable as an afternoon indulgence. Coolea is fun to bite into -- your teeth gently pierce the slice and sink into bliss.\u003c/p>\n\u003cp>Most people want to know what wine is best with this cheese or that cheese, but with these two, I say \"beer.\" It's a personal choice, really, because it was during my time in England that I learned that good beer wasn't beer that had the word \"Ice\" after the name. For these two cheeses, I don't even think you have to be so narrow in focus as to restrict yourself to only British Isles brews. I rather like Belgian-style beers, and tonight we paired Coolea and Berkswell with pints of New Belgium Brewing's Abbey and more pints of New Belgium Brewing's Trippel. \u003ca href=\"http://www.newbelgium.com/index.php\">\u003cstrong>New Belgium\u003c/strong>\u003c/a> are the folks in Colorado who are responsible for the famous Fat Tire, Loft, and Sunshine, but I particularly love the Trippel, Abbey, and 1554 brews.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So tonight, this minute, Coolea is my favorite cheese. Five minutes from now, Berskwell will be my favorite. Then Fougerous, and Panache d'Aramitz, and Couserans, and Tumbleweed....do you see where I'm going with all this?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/KQEDJeremy.jpg\">\u003cbr>\u003cb>Title:\u003c/b> CEO & Co-Founder \u003cb>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b> Arlington VA\u003c/p>\n\u003cp>\u003cb>1. What is Yelp?\u003c/b>\u003cbr>We capture word of mouth and amplify it. We're actually the first site to build a community around reviewing. We bring together like minded people who are looking to share information.\u003c/p>\n\u003cp>\u003cb>2. How is Yelp different from other \"review sites\"?\u003c/b>\u003cbr>We have no editorial, it's driven by community here. The reviews on Yelp aren't run of the mill, straight forward, people can even submit photos. Reviewers fill out a detailed profile, so you have the background on the person who is reviewing. \u003c/p>\n\u003cp>It's kind of like a directed blog, you can express yourself and talk about things you love but also it puts a structure around it so other people can find all this great information that you're creating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3. How popular are restaurant reviews on Yelp?\u003c/b>\u003cbr>The bulk of our traffic is people looking for restaurants, bars, local culture. About 1000 reviews are added a week in the Bay Area. Many restaurants have 20-30 reviews. \u003c/p>\n\u003cp>\u003cb>4. What great restaurants have you discovered on Yelp?\u003c/b>\u003cbr>My favorite \u003cb>\u003ca href=\"http://www.jdvhospitality.com/dining/dining/337\">Canteen\u003c/a>\u003c/b> by far, that place is fantastic. Also \u003cb>\u003ca href=\"http://www.isarestaurant.com/\">Isa\u003c/a>\u003c/b> it's been around for a while, but I didn't know about it, I don't know the Marina that well and I don't think I ever would have found it. \u003cb>\u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>5. How are Bay Area Yelpers different than Yelpers in other cities?\u003c/b>\u003cbr>The other cities are just starting out. There isn't the love fest that there is here. People who write reviews in SF are passionate people they enjoy expressing themselves in creative ways. That comes through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We actually hold local events for our hardcore users, we call them the Yelp Elite Squad. When someone gets really involved with the site we try to identify that, and bring them into the Yelp Elite Squad. Then once a month we do events where everyone can get together. It's a way of getting to know those folks and thank them too. There are about 200 of them so far.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/KQEDJeremy.jpg\">\u003cbr>\u003cb>Title:\u003c/b> CEO & Co-Founder \u003cb>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b> Arlington VA\u003c/p>\n\u003cp>\u003cb>1. What is Yelp?\u003c/b>\u003cbr>We capture word of mouth and amplify it. We're actually the first site to build a community around reviewing. We bring together like minded people who are looking to share information.\u003c/p>\n\u003cp>\u003cb>2. How is Yelp different from other \"review sites\"?\u003c/b>\u003cbr>We have no editorial, it's driven by community here. The reviews on Yelp aren't run of the mill, straight forward, people can even submit photos. Reviewers fill out a detailed profile, so you have the background on the person who is reviewing. \u003c/p>\n\u003cp>It's kind of like a directed blog, you can express yourself and talk about things you love but also it puts a structure around it so other people can find all this great information that you're creating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>3. How popular are restaurant reviews on Yelp?\u003c/b>\u003cbr>The bulk of our traffic is people looking for restaurants, bars, local culture. About 1000 reviews are added a week in the Bay Area. Many restaurants have 20-30 reviews. \u003c/p>\n\u003cp>\u003cb>4. What great restaurants have you discovered on Yelp?\u003c/b>\u003cbr>My favorite \u003cb>\u003ca href=\"http://www.jdvhospitality.com/dining/dining/337\">Canteen\u003c/a>\u003c/b> by far, that place is fantastic. Also \u003cb>\u003ca href=\"http://www.isarestaurant.com/\">Isa\u003c/a>\u003c/b> it's been around for a while, but I didn't know about it, I don't know the Marina that well and I don't think I ever would have found it. \u003cb>\u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>5. How are Bay Area Yelpers different than Yelpers in other cities?\u003c/b>\u003cbr>The other cities are just starting out. There isn't the love fest that there is here. People who write reviews in SF are passionate people they enjoy expressing themselves in creative ways. That comes through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We actually hold local events for our hardcore users, we call them the Yelp Elite Squad. When someone gets really involved with the site we try to identify that, and bring them into the Yelp Elite Squad. Then once a month we do events where everyone can get together. It's a way of getting to know those folks and thank them too. There are about 200 of them so far.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/navarro.jpg\">\u003c/p>\n\u003cp>As you may know, the California winegrape harvest is underway. Not quite in full swing, but underway. Due to cooler than usual weather in most growing regions, the season is coming a bit later as well as more spread out than usual. This means that the grapes are able to hang on the vine longer, improving flavors and concentration, without having the sugar increase to levels that result in ultra-high alcohol.\u003c/p>\n\u003cp>Great, right? I know I'm happy about it. The Pinot noir I have fermenting right now in the winery is rich, aromatic, has good acid and deep varietal character, and isn't going to end up with alcohol upwards of 15%. I wonder why, then, it's possible to find all sorts of predictions of doom and failure in the wine media. Sandwiched between quotes from grapegrowers and winemakers who state that quality could be wonderful this year are statements that this will be a 'late and difficult vintage' \u003ca href=\"http://www.decanter.com/specials/61765.html\">\u003cstrong>(decanter.com)\u003c/strong>\u003c/a> for California, or even better, suggesting questions about the quality of the vintage in the title of an article that then includes quotations from wine professionals who tell us that they think quality will be excellent this year \u003ca href=\"http://www.winespectator.com/Wine/Features/0,1197,2880,00.html\">\u003cstrong>(winespectator.com)\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>Thanks heaps for the confusion, wine media. I have a suspicion that they, as a whole, are preparing to trash the '05 vintage as a whole, similarly to what the Wine Spectator did to the 2000 vintage. In 2000, we had cooler weather than normal, with rain at the end, and certainly some producers struggled to ripen their crops. Unfortunately for many winemakers who turned out elegant, structured wines, the universal thumbs down from the critics and their magazines has encouraged people to avoid California wines from that vintage altogether. It is sadly possible to now find good bottles of '00 Cabernet at discount prices as sellers struggle to move these wines.\u003c/p>\n\u003cp>So, that's why I'm up on a soapbox. The wine media has to have a story to sell, and nothing generates reader interest like a bit of drama--or controversy. The weather's too hot, the weather's too cold, it might rain, it might frost... all of these things concern us as an industry; grape growers are farmers and so we're all subject to the whim of mother nature and her effects on our growing conditions. But the media does the industry far greater damage when it takes liberties with predicting the overall quality and success of a vintage than extreme weather ever could. There are plenty of winemakers out there who, working hand in hand with the grape growers, can make wonderful wine in even 'difficult' vintages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ok, that's enough sermonizing! How about a glass of wine? I've just tried the \u003ca href=\"http://www.navarrowine.com/main.php\">\u003cstrong>Navarro Vineyards\u003c/strong>\u003c/a> Gewurztraminer and White Riesling, and found both to be wonderful examples of what these two grape varieties can produce in the right climate in California. Richly aromatic with wonderful flavors of lychee and stone fruit, the Gewurz was wonderful paired with spicy Thai. The Riesling, on the other hand, I enjoyed by itself. It has a bracing core of acidity that might seem a bit much for those who prefer off-dry versions of this grape, but a little patience and some air in the glass produced the most wonderful results after a half hour or more. Very nice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/navarro.jpg\">\u003c/p>\n\u003cp>As you may know, the California winegrape harvest is underway. Not quite in full swing, but underway. Due to cooler than usual weather in most growing regions, the season is coming a bit later as well as more spread out than usual. This means that the grapes are able to hang on the vine longer, improving flavors and concentration, without having the sugar increase to levels that result in ultra-high alcohol.\u003c/p>\n\u003cp>Great, right? I know I'm happy about it. The Pinot noir I have fermenting right now in the winery is rich, aromatic, has good acid and deep varietal character, and isn't going to end up with alcohol upwards of 15%. I wonder why, then, it's possible to find all sorts of predictions of doom and failure in the wine media. Sandwiched between quotes from grapegrowers and winemakers who state that quality could be wonderful this year are statements that this will be a 'late and difficult vintage' \u003ca href=\"http://www.decanter.com/specials/61765.html\">\u003cstrong>(decanter.com)\u003c/strong>\u003c/a> for California, or even better, suggesting questions about the quality of the vintage in the title of an article that then includes quotations from wine professionals who tell us that they think quality will be excellent this year \u003ca href=\"http://www.winespectator.com/Wine/Features/0,1197,2880,00.html\">\u003cstrong>(winespectator.com)\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>Thanks heaps for the confusion, wine media. I have a suspicion that they, as a whole, are preparing to trash the '05 vintage as a whole, similarly to what the Wine Spectator did to the 2000 vintage. In 2000, we had cooler weather than normal, with rain at the end, and certainly some producers struggled to ripen their crops. Unfortunately for many winemakers who turned out elegant, structured wines, the universal thumbs down from the critics and their magazines has encouraged people to avoid California wines from that vintage altogether. It is sadly possible to now find good bottles of '00 Cabernet at discount prices as sellers struggle to move these wines.\u003c/p>\n\u003cp>So, that's why I'm up on a soapbox. The wine media has to have a story to sell, and nothing generates reader interest like a bit of drama--or controversy. The weather's too hot, the weather's too cold, it might rain, it might frost... all of these things concern us as an industry; grape growers are farmers and so we're all subject to the whim of mother nature and her effects on our growing conditions. But the media does the industry far greater damage when it takes liberties with predicting the overall quality and success of a vintage than extreme weather ever could. There are plenty of winemakers out there who, working hand in hand with the grape growers, can make wonderful wine in even 'difficult' vintages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, that's enough sermonizing! How about a glass of wine? I've just tried the \u003ca href=\"http://www.navarrowine.com/main.php\">\u003cstrong>Navarro Vineyards\u003c/strong>\u003c/a> Gewurztraminer and White Riesling, and found both to be wonderful examples of what these two grape varieties can produce in the right climate in California. Richly aromatic with wonderful flavors of lychee and stone fruit, the Gewurz was wonderful paired with spicy Thai. The Riesling, on the other hand, I enjoyed by itself. It has a bracing core of acidity that might seem a bit much for those who prefer off-dry versions of this grape, but a little patience and some air in the glass produced the most wonderful results after a half hour or more. Very nice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_broccoli.jpg\">\u003c/p>\n\u003cp>This is the best meal I have ever had. In my whole life. Ever. Period. \u003c/p>\n\u003cp>Three friends were in town and treated me to a late birthday celebration at \u003cstrong>L'Ambroisie\u003c/strong>, a 3-Michelin star restaurant in the heart of the Marais. We were also celebrating their victory in a landmark case against the UNITED STATES OF AMERICA, INTERVENOR (as the Court's Order read) so adrenaline was pumping, hands were high five-ing, and champagne was popping. \u003c/p>\n\u003cp>The unrivaled Chef Bernard Pacaud opened \u003cstrong>L'Ambroisie\u003c/strong> in 1981 and a year later received his first Michelin star. His second star arrived the following year and his third star in 1986. He has not wavered since. Here are a few snippets about his 17th century treasure in \u003ca href=\"http://www.chezvous.com/paris/neighborhoods/vosges/vosges.html\">\u003cstrong>Place des Vosges\u003c/strong>\u003c/a>, the oldest square in Paris. \u003c/p>\n\u003cp>\"\u003cem>...if ever there was a master craftsman in the old-time sense of the word, he is it: tradition at its glorious and soaring heights, tradition which follows the \"rules\" that gave French cuisine its name. Each dish is flawlessly finished... Noblesse oblige!\u003c/em>\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003cem>One of Paris's most talented chefs, Bernard Pacaud draws attention with his vivid flavors and culinary skill. Expect culinary perfection... Pacaud's tables are nearly always filled with diners who come back again and again to see where his imagination will take him next.\u003c/em>\"\u003c/p>\n\u003cp>This is where his imagination took him recently...\u003c/p>\n\u003cp>\u003cstrong>Les entrées\u003c/strong> (appetizers) \u003c/p>\n\u003cp>\u003cstrong>Soupe crémeuse d'écrivesses au céleri, chutney de poivron et ananas\u003c/strong> ~ \u003cem>Creamy crayfish soup with braised celery and pepper pineapple chutney\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_soupe_ecrevisses.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Corolle de noix de Saint-Jacques à la truffle blanche, mousseline de brocolis\u003c/strong> ~ \u003cem>Scallops with white truffles and a broccoli mousseline\u003c/em>\u003cbr>* I thought of the poor intern toiling in the kitchen whose entire job was to find the perfect broccoli florets to slice into uniform sizes. that and scrub the ovens.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_broccoli.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Oeufs de poule mollets à la Florentine, râpé de truffe blanche d'Alba\u003c/strong> ~ \u003cem>Soft boiled eggs with spinach puree and shaved white truffles from Alba\u003c/em>\u003cbr>* This is the only dish I will write about or we'll be here for days. It is the best dish I have ever had. In my whole life. Ever. Period. The bowl was the size of my two hands cupped together. Two of the most perfectly soft boiled eggs perched gingerly atop a bed of finely pureed spinach. A feathery sabayon crested over topped with a mound of shaved white truffles. When I broke my spoon through the egg, the warm yellow combined with the emerald green puree and the sweet sabayon, igniting the intoxicating white truffles. Holy guacamole! The fat lady sang, New Years, 4th of July and Bastille Day, fireworks and all rolled into one! I could have bathed in it! We all took a moment of silence as I held up the dish in homage to these precious \"oeufs\" and the brilliant chef that created them. Absolutely the most spectacular things we have ever eaten and a dish that will not be forgotten. Price: 110 euros. Experience: priceless.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_les_oeufs1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_les_oeufs2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Les Plats\u003c/strong> (main course)\u003c/p>\n\u003cp>\u003cstrong>Escalopine des bar à l'émincé d'artichaut, beurre léger au caviar\u003c/strong> ~ \u003cem>Sea Bass on sliced artichoke hearts in a light caviar butter sauce\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_seabass_caviar1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Gigotin d'agneau de lait braisé à la moelle, ragoût de cocos à la sauge\u003c/strong> ~ \u003cem>Milk-braised leg of lamb with bone marrow and a ragout of tiny potatoes and onion in a sage sauce\u003c/em>\u003c/p>\n\u003cp>from the oven\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate2_pan.jpg\">\u003c/p>\n\u003cp>to tableside service\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate3_tray.jpg\">\u003c/p>\n\u003cp>to our plate!\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate4.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Etuvée de homard en petite nage, mousseline de fenouil à la vanille\u003c/strong> ~ \u003cem>Steamed lobster in a light fennel-vanilla sauce\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lobster1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Assiette des Fromages\u003c/strong> (cheese course)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_fromage.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Les desserts\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tarte fine sablée au chocolat, glace à la vanille\u003c/strong> ~ \u003cem>Chocolate tart with vanilla ice cream\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert4.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Velouté de fruits exotiques, babas bouchon au rhum\u003c/strong> ~ \u003cem>Exotic fruit soup and a baba rum cake (bouchon is the plug in a wine barrel)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Sablé aux noix, crème glacée moka, poëlée de coings\u003c/strong> ~ \u003cem>Sautéed quince with mocha ice cream topped with a nut tuile\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Arlette caramélisée au fromage blanc, coulis de citron\u003c/strong> ~ \u003cem>Caramelised with fromage blanc in a lemon coulis (fromage blanc is similar to plain yogurt)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Mignardises\u003c/strong> ~ \u003cem>Little bite-sized desserts\u003c/em>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Formidable!\u003c/strong>\u003c/p>\n\u003cp>___________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>L'Ambroisie \u003cbr>Chef Bernard Pacaud \u003cbr>9, place des Vosges\u003cbr>75004 Paris, France\u003cbr>+33 (0)1 42 78 51 45\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_broccoli.jpg\">\u003c/p>\n\u003cp>This is the best meal I have ever had. In my whole life. Ever. Period. \u003c/p>\n\u003cp>Three friends were in town and treated me to a late birthday celebration at \u003cstrong>L'Ambroisie\u003c/strong>, a 3-Michelin star restaurant in the heart of the Marais. We were also celebrating their victory in a landmark case against the UNITED STATES OF AMERICA, INTERVENOR (as the Court's Order read) so adrenaline was pumping, hands were high five-ing, and champagne was popping. \u003c/p>\n\u003cp>The unrivaled Chef Bernard Pacaud opened \u003cstrong>L'Ambroisie\u003c/strong> in 1981 and a year later received his first Michelin star. His second star arrived the following year and his third star in 1986. He has not wavered since. Here are a few snippets about his 17th century treasure in \u003ca href=\"http://www.chezvous.com/paris/neighborhoods/vosges/vosges.html\">\u003cstrong>Place des Vosges\u003c/strong>\u003c/a>, the oldest square in Paris. \u003c/p>\n\u003cp>\"\u003cem>...if ever there was a master craftsman in the old-time sense of the word, he is it: tradition at its glorious and soaring heights, tradition which follows the \"rules\" that gave French cuisine its name. Each dish is flawlessly finished... Noblesse oblige!\u003c/em>\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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Pacaud's tables are nearly always filled with diners who come back again and again to see where his imagination will take him next.\u003c/em>\"\u003c/p>\n\u003cp>This is where his imagination took him recently...\u003c/p>\n\u003cp>\u003cstrong>Les entrées\u003c/strong> (appetizers) \u003c/p>\n\u003cp>\u003cstrong>Soupe crémeuse d'écrivesses au céleri, chutney de poivron et ananas\u003c/strong> ~ \u003cem>Creamy crayfish soup with braised celery and pepper pineapple chutney\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_soupe_ecrevisses.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Corolle de noix de Saint-Jacques à la truffle blanche, mousseline de brocolis\u003c/strong> ~ \u003cem>Scallops with white truffles and a broccoli mousseline\u003c/em>\u003cbr>* I thought of the poor intern toiling in the kitchen whose entire job was to find the perfect broccoli florets to slice into uniform sizes. that and scrub the ovens.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_broccoli.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Oeufs de poule mollets à la Florentine, râpé de truffe blanche d'Alba\u003c/strong> ~ \u003cem>Soft boiled eggs with spinach puree and shaved white truffles from Alba\u003c/em>\u003cbr>* This is the only dish I will write about or we'll be here for days. It is the best dish I have ever had. In my whole life. Ever. Period. The bowl was the size of my two hands cupped together. Two of the most perfectly soft boiled eggs perched gingerly atop a bed of finely pureed spinach. A feathery sabayon crested over topped with a mound of shaved white truffles. When I broke my spoon through the egg, the warm yellow combined with the emerald green puree and the sweet sabayon, igniting the intoxicating white truffles. Holy guacamole! The fat lady sang, New Years, 4th of July and Bastille Day, fireworks and all rolled into one! I could have bathed in it! We all took a moment of silence as I held up the dish in homage to these precious \"oeufs\" and the brilliant chef that created them. Absolutely the most spectacular things we have ever eaten and a dish that will not be forgotten. Price: 110 euros. Experience: priceless.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_les_oeufs1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_les_oeufs2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Les Plats\u003c/strong> (main course)\u003c/p>\n\u003cp>\u003cstrong>Escalopine des bar à l'émincé d'artichaut, beurre léger au caviar\u003c/strong> ~ \u003cem>Sea Bass on sliced artichoke hearts in a light caviar butter sauce\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_seabass_caviar1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Gigotin d'agneau de lait braisé à la moelle, ragoût de cocos à la sauge\u003c/strong> ~ \u003cem>Milk-braised leg of lamb with bone marrow and a ragout of tiny potatoes and onion in a sage sauce\u003c/em>\u003c/p>\n\u003cp>from the oven\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate2_pan.jpg\">\u003c/p>\n\u003cp>to tableside service\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate3_tray.jpg\">\u003c/p>\n\u003cp>to our plate!\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lamb_plate4.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Etuvée de homard en petite nage, mousseline de fenouil à la vanille\u003c/strong> ~ \u003cem>Steamed lobster in a light fennel-vanilla sauce\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_lobster1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Assiette des Fromages\u003c/strong> (cheese course)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_fromage.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Les desserts\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tarte fine sablée au chocolat, glace à la vanille\u003c/strong> ~ \u003cem>Chocolate tart with vanilla ice cream\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert4.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Velouté de fruits exotiques, babas bouchon au rhum\u003c/strong> ~ \u003cem>Exotic fruit soup and a baba rum cake (bouchon is the plug in a wine barrel)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Sablé aux noix, crème glacée moka, poëlée de coings\u003c/strong> ~ \u003cem>Sautéed quince with mocha ice cream topped with a nut tuile\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert3.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Arlette caramélisée au fromage blanc, coulis de citron\u003c/strong> ~ \u003cem>Caramelised with fromage blanc in a lemon coulis (fromage blanc is similar to plain yogurt)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lambroisie_dessert2.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Mignardises\u003c/strong> ~ \u003cem>Little bite-sized desserts\u003c/em>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Formidable!\u003c/strong>\u003c/p>\n\u003cp>___________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>L'Ambroisie \u003cbr>Chef Bernard Pacaud \u003cbr>9, place des Vosges\u003cbr>75004 Paris, France\u003cbr>+33 (0)1 42 78 51 45\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/neworleans300.jpg\">\u003c/p>\n\u003cp>The incredible outpouring of support that New Orleans has received from so many people worldwide has been phenomenal. It seems that everywhere I turn there are small businesses, large corporations, and individuals that are each trying to do something to help in the relief effort. Growing up in Texas, I was fortunate to have been able to visit the city of New Orleans on many occasions. There is truly nothing quite like it, with an energy all its own, a mixture of magical wildness and vitality, Southern hospitality, and an incredible cuisine all its own.\u003c/p>\n\u003cp>I may blog during the wee hours of the night, but in the daytime I work as a cookbook editor. I've devoted a good part of the past 2 1/2 years to working on the Williams-Sonoma Foods of the World series. In a twist of fate, one of my books in the series, \u003cstrong>Foods of the World New Orleans\u003c/strong>, was released in stores shortly before Katrina devastated the area. Williams-Sonoma recently announced that they would donate 100% of the proceeds from the sale of the book to the American Red Cross in support of its hurricane-relief efforts until October 16. The book is available in Williams-Sonoma stores now and can be \u003ca href=\"http://ww1.williams-sonoma.com/cat/pip.cfm?src=pipcfodregi%7Cgb148%7Ck%7Cpcfodregi%7Crshop%7Cs%2Fcatcfodregi%7Cp1%7Crshop%2Fcatcfodi%7Cp1%7Crshop%2Fhme&root=shop&pkey=cfodregi&gids=b148&ftest=1&cmreferrer=http%253A%252F%252Fww1%252Ewilliams%252Dsonoma%252Ecom%252Fcat%252Findex%252Ecfm%253FCID%253Dfodregi%2526src%253Dcatcfodi%25257Cp1%25257Crshop%25252Fhme&flash=on\">\u003cstrong>purchased online\u003c/strong>\u003c/a>. It is a beautiful tribute to the city and the people of New Orleans, and many restaurants, food artisans, small businesses and other individuals in the culinary community of New Orleans were involved in making this book happen. For me, this book is a tribute to those people, and my heart goes out to them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/neworleans300.jpg\">\u003c/p>\n\u003cp>The incredible outpouring of support that New Orleans has received from so many people worldwide has been phenomenal. It seems that everywhere I turn there are small businesses, large corporations, and individuals that are each trying to do something to help in the relief effort. Growing up in Texas, I was fortunate to have been able to visit the city of New Orleans on many occasions. There is truly nothing quite like it, with an energy all its own, a mixture of magical wildness and vitality, Southern hospitality, and an incredible cuisine all its own.\u003c/p>\n\u003cp>I may blog during the wee hours of the night, but in the daytime I work as a cookbook editor. I've devoted a good part of the past 2 1/2 years to working on the Williams-Sonoma Foods of the World series. In a twist of fate, one of my books in the series, \u003cstrong>Foods of the World New Orleans\u003c/strong>, was released in stores shortly before Katrina devastated the area. Williams-Sonoma recently announced that they would donate 100% of the proceeds from the sale of the book to the American Red Cross in support of its hurricane-relief efforts until October 16. The book is available in Williams-Sonoma stores now and can be \u003ca href=\"http://ww1.williams-sonoma.com/cat/pip.cfm?src=pipcfodregi%7Cgb148%7Ck%7Cpcfodregi%7Crshop%7Cs%2Fcatcfodregi%7Cp1%7Crshop%2Fcatcfodi%7Cp1%7Crshop%2Fhme&root=shop&pkey=cfodregi&gids=b148&ftest=1&cmreferrer=http%253A%252F%252Fww1%252Ewilliams%252Dsonoma%252Ecom%252Fcat%252Findex%252Ecfm%253FCID%253Dfodregi%2526src%253Dcatcfodi%25257Cp1%25257Crshop%25252Fhme&flash=on\">\u003cstrong>purchased online\u003c/strong>\u003c/a>. It is a beautiful tribute to the city and the people of New Orleans, and many restaurants, food artisans, small businesses and other individuals in the culinary community of New Orleans were involved in making this book happen. For me, this book is a tribute to those people, and my heart goes out to them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>As many of you noticed (and commented) Shuna's most recent post reviewing \u003ca href=\"http://www.kqed.org/weblog/food/2005/09/range-mixed-report-card_03.jsp\">\u003cstrong>Range\u003c/strong>\u003c/a> generated a lot of controversy over the ethics of blogging, specifically regarding food journalism. I want to make it clear that as KQED's producer of Bay Area Bites I reviewed and approved her post. \u003c/p>\n\u003cp>The post generated a strong reaction, with both supportive and critical comments...the most comments ever on a BAB post. What the comments brought up was not whether Range is actually a good or bad restaurant but whether it was ethical for Shuna to review a restaurant where she had applied for a job and had exercised chef privilege to get \"special treatment\" (i.e. a better reservation); basically, a journalistic conflict of interest. I think some of the commentators assumed she had a free meal on the house and may have been rejected for the job. I thought it was important for her to clarify these gray areas since it was not clear from the post what the story was regarding these issues.\u003c/p>\n\u003cp>I felt that Shuna was honest about her position and that her \"insider\" perspective might actually enhance her critique of the food. Others thought differently. Regardless of opinion, this is a good debate on many levels. Jen, our newest blogger, posted the issue on \u003ca href=\"http://foodblogscool.blogspot.com/2005/09/bay-area-bites-is-blog-that-is-hosted.html\">\u003cstrong>Food Blog S'cool\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Other issues that were brought up:\u003c/p>\n\u003cp>Do you review a restaurant after visiting it one time and should you review a restaurant when it is in its infancy (before 1 to 3 months have passed)?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To me, the beauty of the blog is that it does not have to follow the strict guidelines of mainstream newspapers and we can exercise some flexibility and get first impressions out quickly. A key factor is being up front about these conditions. Our bloggers need to clarify their position, timing and perspective. Blogging is very much about personal opinion. The opinions expressed by our individual bloggers are not necessarily KQED's opinions, but as an organization, it does need to have guidelines in place to support KQED bloggers.\u003c/p>\n\u003cp>Some food for thought and comments...\u003c/p>\n\u003cp>Should blogs follow the same ethical guidelines as mainstream media? \u003c/p>\n\u003cp>Since this blog is under the umbrella of KQED, do we need to follow journalistic guidelines that other personal blogs don't adhere to? \u003c/p>\n\u003cp>Our bloggers are a diverse group of food professionals but are not necessarily professional reviewers or journalists. They are not paid for their work, they are volunteers. Do they need to follow the guidelines that professional reviewers abide by or does the nature of the blog call for a more personal perspective?\u003c/p>\n\u003cp>One commentator posted some good questions:\u003cbr>\"I think it would be great if you had an article on the ethics of blogging -- how it's different from 'real' journalism, how it's the same, what needs to happen and what are the goals. Is it a blog if it's under the KQED banner or is it a magazine in blog format? If it's a magazine, is there an editor? What is the editor's role? I'm not saying there are any definite answers but this entry/article really points out the need for the discussion. And it would be interesting.\u003cbr>FWIW, I'm not sure there are any absolutes but having your co-bloggers come on and defend your position adds nothing except point out they are loyal and true, which is nice to know not a news flash.\"\u003c/p>\n\u003cp>Interestingly, there was a blogger session last week at the \u003ca href=\"http://www.afjonline.com/\">\u003cstrong>Association of Food Journalists\u003c/strong>\u003c/a> conference that was slated to address some of these ethical issues. On their website they have posted their \u003ca href=\"http://www.afjonline.com/ethics.htm\">\u003cstrong>ethics\u003c/strong>\u003c/a> and \u003ca href=\"http://www.afjonline.com/rcrit.htm\">\u003cstrong>food critic guidelines\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>However, the guidelines are copyright 2001 (pre-blog) and the AFJ does not acknowledge food blogs as a category in its awards competition, so I am passing these along not as rules that we should necessarily follow, but issues we should discuss.\u003c/p>\n\u003cp>Some current discussions of Blogger Ethics can be found here:\u003cbr>• \u003ca href=\"http://www.ojr.org/ojr/stories/050217lasica/\">\u003cstrong>The cost of ethics: Influence peddling in the blogosphere\u003c/strong>\u003c/a> at USC Annenberg Online Journalism Review\u003cbr>• \u003ca href=\"http://www.cyberjournalist.net/news/000215.php\">\u003cstrong>A Bloggers' Code of Ethics\u003c/strong>\u003c/a> at Cyberjournalist.net\u003cbr>• \u003ca href=\"http://www.rebeccablood.net/handbook/excerpts/weblog_ethics.html\">\u003cstrong>Weblog Ethics\u003c/strong>\u003c/a> at Rebecca's Pocket\u003c/p>\n\u003cp>Here at KQED Interactive we are discussing these issues in our weekly content meetings. Since we are new at establishing ourselves in the blogosphere we are in the process of figuring out our position regarding ethics and guidelines.\u003c/p>\n\u003cp>I would like to get people's feedback on this issue. I certainly don't want to deter our bloggers from writing critical reviews or insist they adhere to rigid guidelines. I think the freedom of the blog allows us to have more of an edge, and edginess with honesty is a good thing. The blog's reviews are extremely popular-- especially of new establishments--so it is important to arrive at a consensus of approach that we all believe is ethical yet provides the insight and immediacy of the inside scoop.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I look forward to reading your thoughts.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As many of you noticed (and commented) Shuna's most recent post reviewing \u003ca href=\"http://www.kqed.org/weblog/food/2005/09/range-mixed-report-card_03.jsp\">\u003cstrong>Range\u003c/strong>\u003c/a> generated a lot of controversy over the ethics of blogging, specifically regarding food journalism. I want to make it clear that as KQED's producer of Bay Area Bites I reviewed and approved her post. \u003c/p>\n\u003cp>The post generated a strong reaction, with both supportive and critical comments...the most comments ever on a BAB post. What the comments brought up was not whether Range is actually a good or bad restaurant but whether it was ethical for Shuna to review a restaurant where she had applied for a job and had exercised chef privilege to get \"special treatment\" (i.e. a better reservation); basically, a journalistic conflict of interest. I think some of the commentators assumed she had a free meal on the house and may have been rejected for the job. I thought it was important for her to clarify these gray areas since it was not clear from the post what the story was regarding these issues.\u003c/p>\n\u003cp>I felt that Shuna was honest about her position and that her \"insider\" perspective might actually enhance her critique of the food. Others thought differently. Regardless of opinion, this is a good debate on many levels. Jen, our newest blogger, posted the issue on \u003ca href=\"http://foodblogscool.blogspot.com/2005/09/bay-area-bites-is-blog-that-is-hosted.html\">\u003cstrong>Food Blog S'cool\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Other issues that were brought up:\u003c/p>\n\u003cp>Do you review a restaurant after visiting it one time and should you review a restaurant when it is in its infancy (before 1 to 3 months have passed)?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To me, the beauty of the blog is that it does not have to follow the strict guidelines of mainstream newspapers and we can exercise some flexibility and get first impressions out quickly. A key factor is being up front about these conditions. Our bloggers need to clarify their position, timing and perspective. Blogging is very much about personal opinion. The opinions expressed by our individual bloggers are not necessarily KQED's opinions, but as an organization, it does need to have guidelines in place to support KQED bloggers.\u003c/p>\n\u003cp>Some food for thought and comments...\u003c/p>\n\u003cp>Should blogs follow the same ethical guidelines as mainstream media? \u003c/p>\n\u003cp>Since this blog is under the umbrella of KQED, do we need to follow journalistic guidelines that other personal blogs don't adhere to? \u003c/p>\n\u003cp>Our bloggers are a diverse group of food professionals but are not necessarily professional reviewers or journalists. They are not paid for their work, they are volunteers. Do they need to follow the guidelines that professional reviewers abide by or does the nature of the blog call for a more personal perspective?\u003c/p>\n\u003cp>One commentator posted some good questions:\u003cbr>\"I think it would be great if you had an article on the ethics of blogging -- how it's different from 'real' journalism, how it's the same, what needs to happen and what are the goals. Is it a blog if it's under the KQED banner or is it a magazine in blog format? If it's a magazine, is there an editor? What is the editor's role? I'm not saying there are any definite answers but this entry/article really points out the need for the discussion. And it would be interesting.\u003cbr>FWIW, I'm not sure there are any absolutes but having your co-bloggers come on and defend your position adds nothing except point out they are loyal and true, which is nice to know not a news flash.\"\u003c/p>\n\u003cp>Interestingly, there was a blogger session last week at the \u003ca href=\"http://www.afjonline.com/\">\u003cstrong>Association of Food Journalists\u003c/strong>\u003c/a> conference that was slated to address some of these ethical issues. On their website they have posted their \u003ca href=\"http://www.afjonline.com/ethics.htm\">\u003cstrong>ethics\u003c/strong>\u003c/a> and \u003ca href=\"http://www.afjonline.com/rcrit.htm\">\u003cstrong>food critic guidelines\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>However, the guidelines are copyright 2001 (pre-blog) and the AFJ does not acknowledge food blogs as a category in its awards competition, so I am passing these along not as rules that we should necessarily follow, but issues we should discuss.\u003c/p>\n\u003cp>Some current discussions of Blogger Ethics can be found here:\u003cbr>• \u003ca href=\"http://www.ojr.org/ojr/stories/050217lasica/\">\u003cstrong>The cost of ethics: Influence peddling in the blogosphere\u003c/strong>\u003c/a> at USC Annenberg Online Journalism Review\u003cbr>• \u003ca href=\"http://www.cyberjournalist.net/news/000215.php\">\u003cstrong>A Bloggers' Code of Ethics\u003c/strong>\u003c/a> at Cyberjournalist.net\u003cbr>• \u003ca href=\"http://www.rebeccablood.net/handbook/excerpts/weblog_ethics.html\">\u003cstrong>Weblog Ethics\u003c/strong>\u003c/a> at Rebecca's Pocket\u003c/p>\n\u003cp>Here at KQED Interactive we are discussing these issues in our weekly content meetings. Since we are new at establishing ourselves in the blogosphere we are in the process of figuring out our position regarding ethics and guidelines.\u003c/p>\n\u003cp>I would like to get people's feedback on this issue. I certainly don't want to deter our bloggers from writing critical reviews or insist they adhere to rigid guidelines. I think the freedom of the blog allows us to have more of an edge, and edginess with honesty is a good thing. The blog's reviews are extremely popular-- especially of new establishments--so it is important to arrive at a consensus of approach that we all believe is ethical yet provides the insight and immediacy of the inside scoop.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I look forward to reading your thoughts.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/produce.jpg\">\u003c/p>\n\u003cp>What are you investing in this week? Berkshire Hathaway? Google? Pfizer? How about investing in one of your local farms? Through a CSA, or Community Supported Agriculture, program you can do just that. When you join a CSA program, you purchase a share of the farm's crop and are in exchange provided with part of the crop each week. By joining a CSA program, you invest in a farm and, along with other members, provide a steady stream of cash to a farm when it is needed most. Most CSA programs provide a discount if you pre-pay for your share on a quarterly or yearly basis because a pre-payment allows the farm to use the cash in the springtime when money is needed for farm equipment or investment in the farm.\u003c/p>\n\u003cp>A farm with a CSA program is a farm of a different color. Instead of following the nationwide trend of growing one or two crops per farm, the farm grows a multitude of different crops with the goal of providing variety to the CSA members. A polycultural farm, or farm that grows many crops, has many advantages:\u003c/p>\n\u003cp>• It has built-in pest and disease control. If a bug has to work too hard to find it's favorite tomatoes for instance, it will leave the polycultural farm and go find a farm that has an entire field of only tomatoes,\u003c/p>\n\u003cp>• It insures itself. There are so many crops on a polycultural farm that if one crop fails, there is another type of crop to take its place, and\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• It's diversity means that it is constantly changing and trying new products.\u003c/p>\n\u003cp>Most CSA programs deliver goods weekly to a spot near your home - it could be a school, someone's house, or a business. You agree to pick up your produce box each week during a pre-set window of time. You are usually asked to pay for the program at least monthly, or sometimes quarterly. CSA programs vary in price and in variety of fruits and vegetables that they provide. By participating in a CSA, you will receive a newsletter with each delivery, and often will be invited to farm events throughout the year.\u003c/p>\n\u003cp>With most CSA programs, you don't have a say in what you get. Each week, you receive fresh and in-season fruits and vegetables. While purchasing products from a farm at a farmer's market is a good way to get to know a farm, don't make the mistake of thinking that what you see at a farm stand is the only product provided to a CSA member. Many farmers grow a product for the CSA program but for many reasons don't bring it to market.\u003c/p>\n\u003cp>We in the Bay Area are fortunate to be able to choose from many local CSA programs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.capayorganic.com/\">Capay Organic Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Capay Organic Farm features home and office deliveries throughout the Bay Area and Sacramento. Their CSA program, called \"Farm Fresh to You,\" allows you to choose a regular box, a small box, or a mostly fruit box. You can also choose a \"snack pack\" delivery which is suitable for offices, and can be set on any schedule. With Farm Fresh to You, you can have some say in what is in your box by letting the farm know if there is a fruit or vegetable that you will never use, and a substitution will be made. This substitution policy is unique to Farm Fresh to You.\u003c/p>\n\u003cp>Cost: $21.50 - $29/week. Delivery cost is included.\u003c/p>\n\u003cp>This week's box includes: Mixed Cherry Tomatoes, Summer Squash, Heirloom Tomatoes, French Fingerling Potatoes, Bell Peppers, Bartlett Pears, Gala Apples, Yellow and Red Onions, and Melon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Eatwell Farm is a year-round CSA program with 11 pickup sites in San Francisco and 12 pickup sites in the East Bay, Davis, and Marin County. With Eatwell's CSA program, you can pick up a box every other week instead of weekly if you eat fewer veggies. Eatwell has recently started selling eggs which are from their farm and can be included in your box. Cost is $5.50/dozen or $3/half-dozen.\u003c/p>\n\u003cp>Cost: $21/box. Rates shown are based on a four-box subscription. Cost is reduced if you pay on a quarterly or yearly basis.\u003c/p>\n\u003cp>This week's box includes: Watermelon or Ambrosia Melon, Green Beans, Grapes, Green Peppers, Mixed Plums, Cucumbers, Summer Squash, Cherry Tomatoes, Fresh Thyme, and Asian Pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Full Belly has 22 pickup sites in East Bay, Marin, South Bay, and Sacramento. They don't have any pickup sites in San Francisco. Home delivery is available for select East Bay locations for an additional $5/week. Full Belly Farm is a polycultural farm in every sense of the word. In addition to fruits and vegetables, they provide products such as whole wheat flour, lamb, and yarn for an additional price.\u003c/p>\n\u003cp>Cost: $15/box. Price is reduced if you pay on a quarterly or yearly basis.\u003c/p>\n\u003cp>This week's box includes: Corn, Eggplant, Grapes, Onions, Cantaloupe Melon, \"Surprise\" Melon, Summer Squash, and Tomatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Two Small Farms/Mariquita Farm\u003c/a> (Watsonville)\u003c/p>\n\u003cp>Mariquita Farm and High Ground Organics join to provide a CSA box from Two Small Farms. They have 5 pickup sites in San Francisco, and 51 pickup sites in the South Bay, Peninsula and Santa Cruz. Two Small Farm's CSA runs from March through November. They provide mainly vegetables with a small amount of fruit. You can have flowers delivered with your veggie box for an additional $6/week.\u003c/p>\n\u003cp>Cost: $20/box\u003c/p>\n\u003cp>This week's box includes: Strawberries, Tomatoes, Swiss Chard, Cauliflower, Carrots, Basil, Artichokes, and Eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Riverdog Farm has 20 pickup sites in East Bay, Davis, and Napa. They don't have any pickup sites in San Francisco. Their boxes include fruits and vegetables. To preview this farm's offerings, you can visit them at the \u003ca href=\"http://www.ecologycenter.org/bfm/index.html\">Berkeley Farmer's Market\u003c/a> on Tuesdays and Saturdays.\u003c/p>\n\u003cp>Cost: $16/week\u003c/p>\n\u003cp>This week's box includes: Mixed Tomatoes, Yellow Baby Watermelon, Charentais Melon, Orange Honeydew, Globe Eggplant, Armenian Cucumber, and Red Onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.terrafirmafarm.com/\">Terra Firma Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Terra Firma Farm has 16 pickup sites in San Francisco and 15 pickup sites in the East Bay or Sacramento area. Their delivery features fruit and vegetables with the option to choose your box size -- small, medium and large.\u003c/p>\n\u003cp>Cost: $13 - $29/week. Startup cost involves a $35 deposit, refundable upon timely notification of discontinuation. Rates shown are based on monthly subscribership. Cost is reduced if you pay on a quarterly or yearly basis.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This week's (large) box includes: Tomatoes, Fingerling potatoes, Asian pears, Gypsy peppers, Orange honeydew, Garlic, Summer Squash, Apples, Valencias, Red watermelon, and Onions.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• It's diversity means that it is constantly changing and trying new products.\u003c/p>\n\u003cp>Most CSA programs deliver goods weekly to a spot near your home - it could be a school, someone's house, or a business. You agree to pick up your produce box each week during a pre-set window of time. You are usually asked to pay for the program at least monthly, or sometimes quarterly. CSA programs vary in price and in variety of fruits and vegetables that they provide. By participating in a CSA, you will receive a newsletter with each delivery, and often will be invited to farm events throughout the year.\u003c/p>\n\u003cp>With most CSA programs, you don't have a say in what you get. Each week, you receive fresh and in-season fruits and vegetables. While purchasing products from a farm at a farmer's market is a good way to get to know a farm, don't make the mistake of thinking that what you see at a farm stand is the only product provided to a CSA member. Many farmers grow a product for the CSA program but for many reasons don't bring it to market.\u003c/p>\n\u003cp>We in the Bay Area are fortunate to be able to choose from many local CSA programs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.capayorganic.com/\">Capay Organic Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Capay Organic Farm features home and office deliveries throughout the Bay Area and Sacramento. Their CSA program, called \"Farm Fresh to You,\" allows you to choose a regular box, a small box, or a mostly fruit box. You can also choose a \"snack pack\" delivery which is suitable for offices, and can be set on any schedule. With Farm Fresh to You, you can have some say in what is in your box by letting the farm know if there is a fruit or vegetable that you will never use, and a substitution will be made. This substitution policy is unique to Farm Fresh to You.\u003c/p>\n\u003cp>Cost: $21.50 - $29/week. Delivery cost is included.\u003c/p>\n\u003cp>This week's box includes: Mixed Cherry Tomatoes, Summer Squash, Heirloom Tomatoes, French Fingerling Potatoes, Bell Peppers, Bartlett Pears, Gala Apples, Yellow and Red Onions, and Melon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Eatwell Farm is a year-round CSA program with 11 pickup sites in San Francisco and 12 pickup sites in the East Bay, Davis, and Marin County. With Eatwell's CSA program, you can pick up a box every other week instead of weekly if you eat fewer veggies. Eatwell has recently started selling eggs which are from their farm and can be included in your box. Cost is $5.50/dozen or $3/half-dozen.\u003c/p>\n\u003cp>Cost: $21/box. Rates shown are based on a four-box subscription. Cost is reduced if you pay on a quarterly or yearly basis.\u003c/p>\n\u003cp>This week's box includes: Watermelon or Ambrosia Melon, Green Beans, Grapes, Green Peppers, Mixed Plums, Cucumbers, Summer Squash, Cherry Tomatoes, Fresh Thyme, and Asian Pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Full Belly has 22 pickup sites in East Bay, Marin, South Bay, and Sacramento. They don't have any pickup sites in San Francisco. Home delivery is available for select East Bay locations for an additional $5/week. Full Belly Farm is a polycultural farm in every sense of the word. In addition to fruits and vegetables, they provide products such as whole wheat flour, lamb, and yarn for an additional price.\u003c/p>\n\u003cp>Cost: $15/box. Price is reduced if you pay on a quarterly or yearly basis.\u003c/p>\n\u003cp>This week's box includes: Corn, Eggplant, Grapes, Onions, Cantaloupe Melon, \"Surprise\" Melon, Summer Squash, and Tomatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Two Small Farms/Mariquita Farm\u003c/a> (Watsonville)\u003c/p>\n\u003cp>Mariquita Farm and High Ground Organics join to provide a CSA box from Two Small Farms. They have 5 pickup sites in San Francisco, and 51 pickup sites in the South Bay, Peninsula and Santa Cruz. Two Small Farm's CSA runs from March through November. They provide mainly vegetables with a small amount of fruit. You can have flowers delivered with your veggie box for an additional $6/week.\u003c/p>\n\u003cp>Cost: $20/box\u003c/p>\n\u003cp>This week's box includes: Strawberries, Tomatoes, Swiss Chard, Cauliflower, Carrots, Basil, Artichokes, and Eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> (Yolo County)\u003c/p>\n\u003cp>Riverdog Farm has 20 pickup sites in East Bay, Davis, and Napa. They don't have any pickup sites in San Francisco. Their boxes include fruits and vegetables. 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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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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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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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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": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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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"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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