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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mcdonalization.jpg\">\u003cbr>Which came first, the \u003ca href=\"http://app.mcdonalds.com/bagamcmeal?process=flash\">\u003cstrong>Big Mac\u003c/strong>\u003c/a> or a consumer culture built on the need for immediate gratification in super sizes?\u003c/p>\n\u003cp>In \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1550225634/kqedorg-20/\">\u003cstrong>How We Eat: Appetite, Culture, and Psychology of Food\u003c/strong>\u003c/a>, Leon Rappoport unveils social, psychological, spiritual, and political motivations for eating behavior. He initially became interested in the topic when he was learning the practices of yoga and Zen Buddhist meditation while simultaneously doing research on the Holocaust. He became aware of the symbolic role that food played in these radically different cultural scenarios. Starvation played a key role in dehumanizing and demoralizing inmates in concentration camps. The process of starvation is similar to drug addiction; people start to lose their humanity and they are reduced to a predatory/prey state where only one thing matters: survival at any cost. On the other end of the spectrum, Buddhism emphasizes the spiritual significance of eating as an act of communion with all beings. Feelings of humanity are intensified through community ritual and mindfulness.\u003c/p>\n\u003cp>Rappoport's chapter \"The McDonaldization of Taste\" was particularly revealing, especially after seeing the film \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0002OXVBO/kqedorg-20/\">\u003cstrong>Super Size Me\u003c/strong>\u003c/a> by Morgan Spurlock. In the book, he defines \"McDonaldization [as] the process whereby all or most other social values become subordinated to efficiency, convenience, and immediate gratification of artificial needs.\" The underlying motivation is profit and the consumer gets manipulated not only psychologically but physically. In \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0002OXVBO/kqedorg-20/\">\u003cstrong>Super Size Me\u003c/strong>\u003c/a>, the most revealing part was that Spurlock became \"addicted\" to \u003ca href=\"http://www.mcdonalds.com/usa/eat/quality0.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a>. He experienced withdrawal symptoms of physical discomfort and depression which were immediately alleviated by ingesting a super-size dose of fries and a Big Mac. He began to eat to not feel sick. Sound familiar? That is how junkies describe heroin addiction. However, \u003ca href=\"http://www.mcdonalds.com/usa/eat/health0.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> is significantly cheaper, readily available to children through school lunch programs, and legal.\u003c/p>\n\u003cp>Food as a tool of cultural manipulation is discussed in Rappoport's book as a means of spreading American values of democracy by giving the masses in other countries easy access to valued products they might not be able to access in oppressive societies with rigid class structures. The main thing fast food is spreading is people's waistlines and the values are poor nutrition, obesity, diabetes, and heart disease. This concept of \"democratization\" seems absurd when you see how fast food has affected American society.\u003c/p>\n\u003cp>The reality is that these \"valued products\" promote poor health and feed classism inherent in American society. In the United States, the masses that \u003ca href=\"http://www.mcdonalds.com/usa/fun.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> serves are overwhelmingly poor and working class families. Fast food is poisoning Americans at a greater rate than it is serving to democratize other cultures. Spurlock discovered how toxic fast food really is. In the short period of time he exclusively ate \u003ca href=\"http://www.mcdonalds.com/usa/eat/nutrition_info.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> he succumbed to rapid weight gain, high blood pressure, depression, digestive problems, and was on his way to permanently damaging his liver. The American waistline has spread incrementally with the institution of fast food culture and the new plague is obesity. \u003ca href=\"http://www.kqed.org/topics/news/perspectives/youdecide/pop/fastfood/\">\u003cstrong>But people have a choice, don't they\u003c/strong>\u003c/a>?\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/mcdonalization.jpg\">\u003cbr>Which came first, the \u003ca href=\"http://app.mcdonalds.com/bagamcmeal?process=flash\">\u003cstrong>Big Mac\u003c/strong>\u003c/a> or a consumer culture built on the need for immediate gratification in super sizes?\u003c/p>\n\u003cp>In \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1550225634/kqedorg-20/\">\u003cstrong>How We Eat: Appetite, Culture, and Psychology of Food\u003c/strong>\u003c/a>, Leon Rappoport unveils social, psychological, spiritual, and political motivations for eating behavior. He initially became interested in the topic when he was learning the practices of yoga and Zen Buddhist meditation while simultaneously doing research on the Holocaust. He became aware of the symbolic role that food played in these radically different cultural scenarios. Starvation played a key role in dehumanizing and demoralizing inmates in concentration camps. The process of starvation is similar to drug addiction; people start to lose their humanity and they are reduced to a predatory/prey state where only one thing matters: survival at any cost. On the other end of the spectrum, Buddhism emphasizes the spiritual significance of eating as an act of communion with all beings. Feelings of humanity are intensified through community ritual and mindfulness.\u003c/p>\n\u003cp>Rappoport's chapter \"The McDonaldization of Taste\" was particularly revealing, especially after seeing the film \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0002OXVBO/kqedorg-20/\">\u003cstrong>Super Size Me\u003c/strong>\u003c/a> by Morgan Spurlock. In the book, he defines \"McDonaldization [as] the process whereby all or most other social values become subordinated to efficiency, convenience, and immediate gratification of artificial needs.\" The underlying motivation is profit and the consumer gets manipulated not only psychologically but physically. In \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0002OXVBO/kqedorg-20/\">\u003cstrong>Super Size Me\u003c/strong>\u003c/a>, the most revealing part was that Spurlock became \"addicted\" to \u003ca href=\"http://www.mcdonalds.com/usa/eat/quality0.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a>. He experienced withdrawal symptoms of physical discomfort and depression which were immediately alleviated by ingesting a super-size dose of fries and a Big Mac. He began to eat to not feel sick. Sound familiar? That is how junkies describe heroin addiction. However, \u003ca href=\"http://www.mcdonalds.com/usa/eat/health0.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> is significantly cheaper, readily available to children through school lunch programs, and legal.\u003c/p>\n\u003cp>Food as a tool of cultural manipulation is discussed in Rappoport's book as a means of spreading American values of democracy by giving the masses in other countries easy access to valued products they might not be able to access in oppressive societies with rigid class structures. The main thing fast food is spreading is people's waistlines and the values are poor nutrition, obesity, diabetes, and heart disease. This concept of \"democratization\" seems absurd when you see how fast food has affected American society.\u003c/p>\n\u003cp>The reality is that these \"valued products\" promote poor health and feed classism inherent in American society. In the United States, the masses that \u003ca href=\"http://www.mcdonalds.com/usa/fun.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> serves are overwhelmingly poor and working class families. Fast food is poisoning Americans at a greater rate than it is serving to democratize other cultures. Spurlock discovered how toxic fast food really is. In the short period of time he exclusively ate \u003ca href=\"http://www.mcdonalds.com/usa/eat/nutrition_info.html\">\u003cstrong>McDonald's\u003c/strong>\u003c/a> he succumbed to rapid weight gain, high blood pressure, depression, digestive problems, and was on his way to permanently damaging his liver. The American waistline has spread incrementally with the institution of fast food culture and the new plague is obesity. \u003ca href=\"http://www.kqed.org/topics/news/perspectives/youdecide/pop/fastfood/\">\u003cstrong>But people have a choice, don't they\u003c/strong>\u003c/a>?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDBelinda.png\">\u003cbr>\u003cb>Title:\u003c/b> Pastry Chef, \u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a> \u003cbr>\u003cb>Home town: \u003c/b>San Francisco\u003c/p>\n\u003cp>\u003cb>1. How did you become a pastry chef?\u003c/b>\u003cbr>You know the happiness people get from good food? That's what drew me to cooking. \u003c/p>\n\u003cp>I fell into pastry. I went to culinary school at \u003ca href=\"http://www.ccsf.edu/Departments/Hotel_and_Restaurant/\"> City College\u003c/a> but I didn't learn too much about pastry there. I did savory first. But I'm a picky eater and I realized I can't cook savory stuff if I can't try it. I can eat a lot more sweets.\u003c/p>\n\u003cp>\u003cb>2. What are your favorite fruits?\u003c/b>\u003cbr>Strawberries and lemons. I just love berries. Lemons are so versatile and such a flavor enchancer. I think strawberries go with everything--in breakfast items, in desserts, panna cotta, crepes, with chocolate...\u003c/p>\n\u003cp>\u003cb>3. If you could take one thing off every menu in America what would it be?\u003c/b>\u003cbr>Warm chocolate cake is so played out. I see it on every menu now. But our clientele really likes rich chocolate. My ultimate dessert is basically chocolate chocolate chocolate. It's three layers of chocolate--a rice crispy hazelnut base with chocolate ganache and a whipped cream lightened ganache mousse and a bittersweet chocolate sorbet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What big trends do you see in desserts?\u003c/b>\u003cbr>Deconstructed desserts. I saw one deconstructed dessert cake with a pile of cherries and alcohol on the side. But who wants to drink a shot of kirsch? It can only go so far if it's just components. \u003c/p>\n\u003cp>Pastry here is about comfort. On the East Coast there are more components to dessert. Here a lot of people do a tart with ice cream but I would add one more component. My style is comfort redefined. \u003c/p>\n\u003cp>Another trend is fun desserts from childhood. For instance I make a PBJ, it's a peanut butter mousse and jam, filo instead of bread and milk ice cream. It's fun flavors. Lately I've been playing with the \u003ca href=\"http://www.gotmilk.com/\">\"got milk\"\u003c/a> idea. I'll make something like milk foam or milk ice cream to go with rich foods. \u003c/p>\n\u003cp>On the menu right now I like the lemon souffle cake with raspberry swirl ice cream. Lemon souffle cake is getting to be common, but it's so good. Lemon pudding cake or fallen souffle cake--it's like the new molten chocolate cake. \u003c/p>\n\u003cp>\u003cb>5. What do your order when you go out to breakfast, sweet or savory?\u003c/b>\u003cbr>Breakfast is my favorite meal. I always like to order sweets. I'll order french toast, pancakes, waffles. I don't really like eggs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When dining, I'll order 2 or 3 desserts. Crepes, anything with berries, citrusy fruits, I like panna cotta a lot. \u003ca href=\"http://www.delfinasf.com/\"> Delfina\u003c/a> makes a good one. Panna cotta makes me really happy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4. What big trends do you see in desserts?\u003c/b>\u003cbr>Deconstructed desserts. I saw one deconstructed dessert cake with a pile of cherries and alcohol on the side. But who wants to drink a shot of kirsch? It can only go so far if it's just components. \u003c/p>\n\u003cp>Pastry here is about comfort. On the East Coast there are more components to dessert. Here a lot of people do a tart with ice cream but I would add one more component. My style is comfort redefined. \u003c/p>\n\u003cp>Another trend is fun desserts from childhood. For instance I make a PBJ, it's a peanut butter mousse and jam, filo instead of bread and milk ice cream. It's fun flavors. Lately I've been playing with the \u003ca href=\"http://www.gotmilk.com/\">\"got milk\"\u003c/a> idea. I'll make something like milk foam or milk ice cream to go with rich foods. \u003c/p>\n\u003cp>On the menu right now I like the lemon souffle cake with raspberry swirl ice cream. Lemon souffle cake is getting to be common, but it's so good. Lemon pudding cake or fallen souffle cake--it's like the new molten chocolate cake. \u003c/p>\n\u003cp>\u003cb>5. What do your order when you go out to breakfast, sweet or savory?\u003c/b>\u003cbr>Breakfast is my favorite meal. I always like to order sweets. I'll order french toast, pancakes, waffles. I don't really like eggs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When dining, I'll order 2 or 3 desserts. Crepes, anything with berries, citrusy fruits, I like panna cotta a lot. \u003ca href=\"http://www.delfinasf.com/\"> Delfina\u003c/a> makes a good one. Panna cotta makes me really happy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/food-radio250.jpg\">\u003c/p>\n\u003cp>Today at 10am on \u003ca href=\"http://www.kqed.org/radio/\">\u003cstrong>KQED Radio\u003c/strong>\u003c/a> 88.5FM, Michael Krasny, the host of \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD19\">Forum\u003c/a> is discussing \u003ca href=\"http://www.kqed.org/epArchive/R503221000\">\u003cstrong>Bay Area Food\u003c/strong>\u003c/a> with \u003cstrong>Jan Newberry\u003c/strong>, food editor at \u003ca href=\"http://www.sanfran.com/\">San Francisco Magazine\u003c/a>; \u003cstrong>Michael Bauer\u003c/strong>, food and wine editor at the \u003ca href=\"http://www.sfgate.com/eguide/food/\">San Francisco Chronicle\u003c/a>; \u003cstrong>Narsai David\u003c/strong>, food and wine editor for \u003ca href=\"http://kcbs.yellowbrix.com/pages/kcbs/external/external_index.nsp?http://www.kcbs.com/pages/kcbs/external/narsai/\">KCBS Radio\u003c/a> and the culinary expert at Macy's.\u003c/p>\n\u003cp>(If you missed the program \u003ca href=\"http://www.kqed.org/epArchive/R503221000\">\u003cstrong>go to the Forum archive\u003c/strong>\u003c/a> to hear the program online.)\u003c/p>\n\u003cp>The audio archive is another excellent web feature that supplies media on demand. If you miss your favorite local talk radio program on air you can always listen to the program later online from the archives.\u003c/p>\n\u003cp>KQED's Radio program, Forum has an \u003ca href=\"http://www.kqed.org/pgmArchive/RD19\">\u003cstrong>audio archive\u003c/strong>\u003c/a> spanning back to October 2001. Numerous food-related topics have been discussed on this show over the years and here are some of the highlights you can listen to:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R412071000\">\u003cstrong>Harold McGee: Kitchen Science\u003c/strong>\u003c/a> Dec 7, 2004\u003cbr>Michael Krasny talks to Harold McGee, author of \"On Food and Cooking: The Science and Lore of the Kitchen.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R502171000\">\u003cstrong>Eating Habits\u003c/strong>\u003c/a> Feb 17, 2005\u003cbr>Forum discusses how and why people eat the way they do.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R411290900\">\u003cstrong>The Food Industry\u003c/strong>\u003c/a> Nov 29, 2004\u003cbr>Forum welcomes Christopher D. Cook to talk about his book \"Diet for a Dead Planet: How the Food Industry Is Killing Us.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R411081000\">\u003cstrong>Thomas Keller\u003c/strong>\u003c/a> Nov 8, 2004\u003cbr>Michael talks to French Laundry chef Thomas Keller.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R307160900\">\u003cstrong>Wine Industry\u003c/strong>\u003c/a> Jul 16, 2003\u003cbr>Forum looks at the state of the California wine industry: how is it coping with ongoing economic and environmental changes?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R306110900\">\u003cstrong>Jacques Pepin\u003c/strong>\u003c/a> Jun 11, 2003\u003cbr>Forum talks with chef Jacques Pepin about his new memoir \"The Apprentice: My Life in the Kitchen.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/food-radio250.jpg\">\u003c/p>\n\u003cp>Today at 10am on \u003ca href=\"http://www.kqed.org/radio/\">\u003cstrong>KQED Radio\u003c/strong>\u003c/a> 88.5FM, Michael Krasny, the host of \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD19\">Forum\u003c/a> is discussing \u003ca href=\"http://www.kqed.org/epArchive/R503221000\">\u003cstrong>Bay Area Food\u003c/strong>\u003c/a> with \u003cstrong>Jan Newberry\u003c/strong>, food editor at \u003ca href=\"http://www.sanfran.com/\">San Francisco Magazine\u003c/a>; \u003cstrong>Michael Bauer\u003c/strong>, food and wine editor at the \u003ca href=\"http://www.sfgate.com/eguide/food/\">San Francisco Chronicle\u003c/a>; \u003cstrong>Narsai David\u003c/strong>, food and wine editor for \u003ca href=\"http://kcbs.yellowbrix.com/pages/kcbs/external/external_index.nsp?http://www.kcbs.com/pages/kcbs/external/narsai/\">KCBS Radio\u003c/a> and the culinary expert at Macy's.\u003c/p>\n\u003cp>(If you missed the program \u003ca href=\"http://www.kqed.org/epArchive/R503221000\">\u003cstrong>go to the Forum archive\u003c/strong>\u003c/a> to hear the program online.)\u003c/p>\n\u003cp>The audio archive is another excellent web feature that supplies media on demand. If you miss your favorite local talk radio program on air you can always listen to the program later online from the archives.\u003c/p>\n\u003cp>KQED's Radio program, Forum has an \u003ca href=\"http://www.kqed.org/pgmArchive/RD19\">\u003cstrong>audio archive\u003c/strong>\u003c/a> spanning back to October 2001. Numerous food-related topics have been discussed on this show over the years and here are some of the highlights you can listen to:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R412071000\">\u003cstrong>Harold McGee: Kitchen Science\u003c/strong>\u003c/a> Dec 7, 2004\u003cbr>Michael Krasny talks to Harold McGee, author of \"On Food and Cooking: The Science and Lore of the Kitchen.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R502171000\">\u003cstrong>Eating Habits\u003c/strong>\u003c/a> Feb 17, 2005\u003cbr>Forum discusses how and why people eat the way they do.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R411290900\">\u003cstrong>The Food Industry\u003c/strong>\u003c/a> Nov 29, 2004\u003cbr>Forum welcomes Christopher D. Cook to talk about his book \"Diet for a Dead Planet: How the Food Industry Is Killing Us.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R411081000\">\u003cstrong>Thomas Keller\u003c/strong>\u003c/a> Nov 8, 2004\u003cbr>Michael talks to French Laundry chef Thomas Keller.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R307160900\">\u003cstrong>Wine Industry\u003c/strong>\u003c/a> Jul 16, 2003\u003cbr>Forum looks at the state of the California wine industry: how is it coping with ongoing economic and environmental changes?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R306110900\">\u003cstrong>Jacques Pepin\u003c/strong>\u003c/a> Jun 11, 2003\u003cbr>Forum talks with chef Jacques Pepin about his new memoir \"The Apprentice: My Life in the Kitchen.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's party time in New Zealand -- that is, if you consider working twelve to fourteen hour days, seven days a week a party. We've begun harvest here at the Craggy Range winery, picking and pressing Chardonnay over the weekend and bringing in the first red grapes of the vintage in the form of our estate Merlot.\u003c/p>\n\u003cp>As you might imagine, I haven't had much time to sample any more Kiwi wines working these long hours, but I have been learning a bit about the area in which the winery is located. It's called the \u003ca href=\"http://www.gimblettgravels.com\">\u003cstrong>Gimblett Gravels\u003c/strong>\u003c/a>, and it appears to have the potential to produce wines on a par with the finest bottles from France.\u003c/p>\n\u003cp>I know what you're thinking. Everyone likes to claim that their wines are as good as those from Bordeaux or the Cote Rotie, but few and far between are the bottles which actually deliver. The wines of the Gravels, I believe, have a good shot at it.\u003cbr>Graced with a climate nearly identical to Bordeaux and rocky dry riverbed soils, this regions vines produce fruit which has amazingly complex and mature flavors and aromas without high alcohols and the overt jamminess which is characteristic of overripe new world wines.\u003c/p>\n\u003cp>There are a number of producers in this region who are beginning to turn out stunning Bordeaux blends as well as Syrahs, and if this trend in quality continues, New Zealand's famed Sauvignon Blanc may take a back seat to these up-and-coming reds from Hawke's Bay.\u003c/p>\n\u003cp>On my next day off I'm planning a wine-buying trip around the area to search out some interesting wines and will pass on what I find to you. In the meantime, for more information on the Gimblett Gravels region and some of the wineries located here, visit their website at \u003ca href=\"http://www.gimblettgravels.com\">\u003cstrong>www.gimblettgravels.com\u003c/strong>\u003c/a>. Hunt down a bottle or two at your local savvy wine shop and enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's party time in New Zealand -- that is, if you consider working twelve to fourteen hour days, seven days a week a party. We've begun harvest here at the Craggy Range winery, picking and pressing Chardonnay over the weekend and bringing in the first red grapes of the vintage in the form of our estate Merlot.\u003c/p>\n\u003cp>As you might imagine, I haven't had much time to sample any more Kiwi wines working these long hours, but I have been learning a bit about the area in which the winery is located. It's called the \u003ca href=\"http://www.gimblettgravels.com\">\u003cstrong>Gimblett Gravels\u003c/strong>\u003c/a>, and it appears to have the potential to produce wines on a par with the finest bottles from France.\u003c/p>\n\u003cp>I know what you're thinking. Everyone likes to claim that their wines are as good as those from Bordeaux or the Cote Rotie, but few and far between are the bottles which actually deliver. The wines of the Gravels, I believe, have a good shot at it.\u003cbr>Graced with a climate nearly identical to Bordeaux and rocky dry riverbed soils, this regions vines produce fruit which has amazingly complex and mature flavors and aromas without high alcohols and the overt jamminess which is characteristic of overripe new world wines.\u003c/p>\n\u003cp>There are a number of producers in this region who are beginning to turn out stunning Bordeaux blends as well as Syrahs, and if this trend in quality continues, New Zealand's famed Sauvignon Blanc may take a back seat to these up-and-coming reds from Hawke's Bay.\u003c/p>\n\u003cp>On my next day off I'm planning a wine-buying trip around the area to search out some interesting wines and will pass on what I find to you. In the meantime, for more information on the Gimblett Gravels region and some of the wineries located here, visit their website at \u003ca href=\"http://www.gimblettgravels.com\">\u003cstrong>www.gimblettgravels.com\u003c/strong>\u003c/a>. Hunt down a bottle or two at your local savvy wine shop and enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My friends and colleagues don't really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and \u003cstrong>some\u003c/strong> people might even think that I have a tendency to go off the deep end. Okay, well, \u003cstrong>most\u003c/strong> people. But truly, what is better than a perfect pizza? To me, when it's perfect, it is the perfect food.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza1.jpg\">\u003c/p>\n\u003cp>A perfect pizza comes fresh out of the blistering heat of a wood- or coal-fired oven (often around 800F!) and should be eaten as soon as possible (while avoiding the burn!). I am partial to the Margherita pizza because I think it shows off the best qualities of a pizza: a crisp chewy crust, fresh tomato sauce, just the right amount of top-quality mozzarella cheese, and fresh basil. Of course, housemade sausage, roasted peppers, and sometimes anchovies are all welcome on my pizza too, depending upon my mood.\u003c/p>\n\u003cp>Over a decade ago I discovered this perfect pizza on a trip to New York City. \u003ca href=\"http://www.sliceny.com/archives/2004/06/voice_choices.php\">\u003cstrong>John's Pizza\u003c/strong>\u003c/a> on Bleecker in the Village became my gold pizza standard. (It is how I have described the perfect pizza above, although covered with crispy-edged slices of meatballs.) Unfortunately I live on the west coast, where finding a good pizza, much less the perfect pizza, is painfully difficult. Yes, you can get a great thin-crust pizza at Oliveto and Chez Panisse, but I'm talking about the real deal pizza place. A pizzeria. (And I'm \u003cstrong>not\u003c/strong> talking about one of those by-the-slice places. As far as I'm concerned, only a place that sells whole pies, no slices, is serious about their pizza. More on that in another blog.)\u003c/p>\n\u003cp>When I first moved here, I started looking for pizza. This was back in 1994. The best pizza I found back then, and which I still love to this day (although it has been surpassed as my ultimate Bay Area pizza), was Tommaso's. \u003ca href=\"http://www.bestofsanfrancisco.net/tommasos.htm\">\u003cstrong>Tommaso's\u003c/strong>\u003c/a> is a family-run Italian restaurant in North Beach that has been around since 1935. It's a great, casual, old-school kind of place. In the last few years, 3 other fantastic restaurants have opened that offer pizza as the main draw: \u003ca href=\"http://www.vinography.com/archives/000085.html\">\u003cstrong>Pizzetta 211\u003c/strong>\u003c/a> (well-known by any pizza hunter worth their salt), \u003ca href=\"http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html\">\u003cstrong>A16\u003c/strong>\u003c/a> (true Napoli-style pizza at its finest), and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/39421294/oakland_ca/dopo.html?cslink=roundup_name_noncust&ulink=roundup__roundupentity1-9_1__0_profile_2_1\">\u003cstrong>Dopo\u003c/strong>\u003c/a> (beautiful thin-crust Roman-style pizza). I could go on and on about each of these places, the different styles of their pizza, how I love all three but for very different reasons, but that's not what I'm getting at here. I still want a pizzeria. A real deal pizzeria, old-school pizzeria. Like you find in NY, New Haven, Rome, and Naples. Must I go to the east coast every time I want this experience? Fly to Italy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh no. As I discovered last weekend, you can remain on this coast and still find fantastic NY-style pizza perfection. Unfortunately, it is not in the Bay Area. Nor is it in California. No, my friend, you do have to get on a plane and fly to Portland. I know, I had my serious doubts too, but when my brother's girlfriend Amy (sister pizza hunter) started raving about this place, and became a weekly regular, I knew I had to try it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.apizzascholls.com/\">\u003cstrong>Apizza Scholls\u003c/strong>\u003c/a> started life in a small town outside of Portland as Scholls Public House. Recently (in January), due to a variety of reasons, the pizzeria relocated to SE Portland. The owners and pizzaiolos of Apizza Scholls take their pizza very seriously, as it should be. They strive to make the best pizza, using the best-quality freshest ingredients, and make only as many pizzas as they have dough. They even have rules: only 3 ingredients on one pie, and only 1 meat per pie. No meat-lovers pizza here. I love this place. And when this much love and determination goes into a pizza, everybody wins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pizza.jpg\">\u003c/p>\n\u003cp>We ordered one of their amazing Caesar salads, 2 Margherita pies, and 1 sausage. Both pies had the ideal balance of crisp-chewy, thin-but-not-too-thin crust; fresh tomato sauce; and a blend of high-quality cheese, all topped with basil or housemade sausage. The pies come directly from the blistering 650F-900F oven and are so hot you will hurt yourself if you try to eat it immediately. Not that that stopped us. It was so amazing that it was hard to get the picture of it (above) before everyone was digging in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, I've found my gold standard. I wish it was in the Bay Area. But until a pizzeria of this caliber comes to my town, I'll just have to start building up my frequent flyer miles.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Oddly, this is a post I've been meaning to make for a while, but now it fits with Matthew in New Zealand. A few months ago I went allllll the way across the Bay to Alameda -- not to see the \"nuclear wessels,\" as some out there might think -- but to go to a pub called The New Zealander.\u003c/p>\n\u003cp>A Kiwi friend of mine has been missing the food of her country of late, so another friend dug up this pub as a place to sup on authentic New Zealand meat pies. It's also a place to get something called an \"Aucklander 3 AM White Lady Special,\" which is drunk food at its best. It's a huge burger topped with -- let's see if I can remember -- fried egg, pineapple, garlic, cheese, tomato, onion, and possibly ham. Since I wasn't stumbling up to a food van after a night of drinking, I didn't order that. However, when one of my companions did, I suddenly realized that maybe my one sip of stout was more powerful than I thought. That burger looked damn good. Then again, even without alcoholic aids, I happen to like peanut butter and jelly on toast topped with bacon, so, you know, maybe I'm not the best judge of normal food.\u003c/p>\n\u003cp>I settled for a steak and cheese pie. Well, at least for starters.\u003c/p>\n\u003cp>It was everything a meaty pie should be: a crispy pie crust bottom with pouffy, flaky puff pastry top and sides, stuffed with meltingly tender steak. Even though the gravy inside was rich and delicious, I still went wild for Watties, the Kiwi answer to ketchup. Its clove-y sweet goodness made a perfect pair with everything I ate, including their special rosemary roasted potatoes that I simply couldn't resist.\u003c/p>\n\u003cp>After the meat pie and the potatoes and the two pints of stout you'd think I'd be pretty well full, huh? But see, then you'd be wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My Kiwi friend loved the pies so much, she dared me to order a second one with her. Now, what I mean here is not that we ordered a pie to split between us. No, no, dear eater, we EACH ordered a second pie. She opted for chicken and I went for the lamb curry. I've never made a better decision in my life.\u003c/p>\n\u003cp>It was so good, I had to bring a THIRD pie home for my hardworking husband, who was stuck grading midterms all afternoon. I selected the lamb curry for him, and our waitress brought me the frozen parcel with written instructions on how to cook it. A few hours later, my husband agreed with me: Damn. That's good pie.\u003c/p>\n\u003cp>Check them out:\u003c/p>\n\u003cp>The New Zealander\u003cbr>1200 Webster St. (at Central Ave.)\u003cbr>Alameda, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you're a displaced Kiwi or just like the accents, the American New Zealand club meets there weekly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oddly, this is a post I've been meaning to make for a while, but now it fits with Matthew in New Zealand. A few months ago I went allllll the way across the Bay to Alameda -- not to see the \"nuclear wessels,\" as some out there might think -- but to go to a pub called The New Zealander.\u003c/p>\n\u003cp>A Kiwi friend of mine has been missing the food of her country of late, so another friend dug up this pub as a place to sup on authentic New Zealand meat pies. It's also a place to get something called an \"Aucklander 3 AM White Lady Special,\" which is drunk food at its best. It's a huge burger topped with -- let's see if I can remember -- fried egg, pineapple, garlic, cheese, tomato, onion, and possibly ham. Since I wasn't stumbling up to a food van after a night of drinking, I didn't order that. However, when one of my companions did, I suddenly realized that maybe my one sip of stout was more powerful than I thought. That burger looked damn good. Then again, even without alcoholic aids, I happen to like peanut butter and jelly on toast topped with bacon, so, you know, maybe I'm not the best judge of normal food.\u003c/p>\n\u003cp>I settled for a steak and cheese pie. Well, at least for starters.\u003c/p>\n\u003cp>It was everything a meaty pie should be: a crispy pie crust bottom with pouffy, flaky puff pastry top and sides, stuffed with meltingly tender steak. Even though the gravy inside was rich and delicious, I still went wild for Watties, the Kiwi answer to ketchup. Its clove-y sweet goodness made a perfect pair with everything I ate, including their special rosemary roasted potatoes that I simply couldn't resist.\u003c/p>\n\u003cp>After the meat pie and the potatoes and the two pints of stout you'd think I'd be pretty well full, huh? But see, then you'd be wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My Kiwi friend loved the pies so much, she dared me to order a second one with her. Now, what I mean here is not that we ordered a pie to split between us. No, no, dear eater, we EACH ordered a second pie. She opted for chicken and I went for the lamb curry. I've never made a better decision in my life.\u003c/p>\n\u003cp>It was so good, I had to bring a THIRD pie home for my hardworking husband, who was stuck grading midterms all afternoon. I selected the lamb curry for him, and our waitress brought me the frozen parcel with written instructions on how to cook it. A few hours later, my husband agreed with me: Damn. That's good pie.\u003c/p>\n\u003cp>Check them out:\u003c/p>\n\u003cp>The New Zealander\u003cbr>1200 Webster St. (at Central Ave.)\u003cbr>Alameda, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you're a displaced Kiwi or just like the accents, the American New Zealand club meets there weekly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Food is not just a source of nourishment, but also a source of inspiration and pleasure. We read books about food, see movies about food, so why not check out some art about food? \u003c/p>\n\u003cp>Right now there is a terrific show taking place at the \u003ca href=\"http://www.studiogallerysf.com/\"> Studio Gallery\u003c/a>, a tiny little shoe box space jam-packed with affordable treasures. Over thirty artists present their painting, ceramics, prints, photography, sculpture, collage and more at \u003ca href=\"http://www.studiogallerysf.com/wst_page2.html\">Delicious: A show of culinary art\u003c/a>. \u003c/p>\n\u003cp>The work will nourish, inspire and even amuse you. Just check out this fabulous pomegranate created by local artist \u003ca href=\"http://www.geocities.com/incajew\"> Margo Rivera-Weiss\u003c/a>, made from bottle caps and cans!\u003c/p>\n\u003cp align=\"center\">\u003cimg>\u003c/p>\n\u003cp align=\"left\">The show runs through April 3rd. If you are unable to make it in person you can see photos of the work from the show \u003ca href=\"http://www.studiogallerysf.com/wst_page5.php\"> here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Studio Gallery\u003c/b>\u003cbr>1718A Polk Street (between Clay & Washington)\u003cbr>San Francisco\u003cbr>Weds - Fri 11 am - 8 pm\u003cbr>Sat & Sun 11 am - 6 pm\u003cbr>Mon & Tues by appointment\u003cbr>415.931.3130\u003c/p>\n\n",
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"content": "\u003cp>When I arrived in New Zealand three days ago, I didn't head directly for one of the numerous sidewalk cafes or restaurants, but it didn't take me long to end up in one. I quickly and happily discovered that the cuisine here ranks right up there with the climate, natural beauty, and friendly disposition of the New Zealanders themselves among the country's premier attractions.\u003cbr>Kiwi wines seem to pair effortlessly with local dishes. Here's a little of what I've been enjoying:\u003c/p>\n\u003cp>\u003cstrong>2004 Wither Hills Marlborough Sauvignon blanc\u003c/strong> with Clarendon rock oysters. The bracing acidity of the cool-climate Sauvignon blanc refreshes the palate between tastes of these sumptuous oysters. Creamy and rich beyond belief, the oysters were balanced nicely by the citrus and cut grass flavors of the wine. \u003c/p>\n\u003cp>\u003cstrong>2003 Westbrook Hawke's Bay Cabernet Franc/Merlot\u003c/strong> with a medium rare loin of Cervena venison. Hawke's Bay on the north island is one of the warmest growing regions for winegrapes in NZ, and it's still cooler than Napa. This allows for a complex and enjoyable palate of flavors to develop through the growing season without becoming overly alcoholic or 'jammy'. These Bordeaux-like flavors and aromas of tobacco, cedar, graphite and dusty gravel were a perfect match for the gamy, mushroomy, almost cheese-like flavors of the venison. Heavenly.\u003c/p>\n\u003cp>I haven't had any famed New Zealand lamb yet as I'm waiting to pick up a bottle or two of Pinot noir from the Central Otago region of the south island. This area has built a reputation for superlative Pinot noir and aromatic whites such as Gewurztraminer and Riesling due to its ultra cool climate and grapevine friendly geology, and while I won't have time to visit the region or its wineries before I have to start work this Friday I will be certain to taste some of their wines while I'm working in Hawke's Bay.\u003c/p>\n\u003cp>Today I'm heading for the Marlborough region, home to producers such as Cloudy Bay and Villa Maria, and home to the Sauvignon blanc which ushered New Zealand onto the world wine stage. It's not hard to find a bottle of Kiwi Sauvignon blanc in California these days -- pick up a bottle or two and head out to the Hog Island Oyster Co. for some fresh Sweetwaters, and let me know what you think of the pair.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>I have to admit that I'm not as big a chocolate fan as one might expect from such a food-obsessed person. Likely it stems from my pre-pubescent inability to eat the \"food of the gods.\" I grew up with vanilla Easter bunnies (gross), Tiger's Milk Bars, and carob powder in my milk. But once I hit puberty, things changed. All of a sudden the world of chocolate opened up to me. You might think that I just went crazy and ate as much chocolate as I could stomach, but having lived my whole life up until that point without it, I didn't have much of a taste for it. Besides, this was back in the 80s in Texas, where there wasn't much more than Hershey's bars, M&Ms, and Little Debbie snack cakes to feed your chocolate fix.\u003c/p>\n\u003cp>As I grew older, and more food-savvy, I learned that I actually did enjoy chocolate, but only the finest, darkest, and typically European chocolate. And when I moved to the Bay Area over a decade ago, my chocolate world really did open up. It started with Scharffen Berger, a local chocolate manufacturer. The company was founded in the mid-1990s by Dr. Robert Steinberg and John Scharffenberger, two friends who decided to bring artisanal European chocolate production methods back the the States (lucky us!). In 2001, the company became so big that they moved to their current Berkeley location.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scharffenberger.jpg\">\u003c/p>\n\u003cp>Recently, a group of us went on the \u003ca href=\"http://www.scharffenberger.com/tour_main.php?osCsid=b29608e72d5746e334ffbe715cdee330\">factory tour\u003c/a>, which I highly recommend. You should especially try to go during business hours when they are producing the chocolate. Free, one-hour tours are available every day, but you have to reserve in advance. The guide takes the group into a large room where the story of chocolate is told. You even get to play with the cacao and taste different types of chocolate (including the yummy, nutty nibs). The guide then leads the group through the factory, explaining each of the stages of chocolate-making. Having toured the \u003ca href=\"http://www.guittard.com/\">Guittard Chocolate Company\u003c/a>, located in Burlingame, a few years back, I was surprised by how small the Scharffen Berger factory was, given the amount of chocolate they produce. But keeping the chocolate production on a smaller scale makes all the difference in producing a truly artisanal product.\u003c/p>\n\u003cp>And speaking of that product, Scharffen Berger offers a range of dark chocolates, including semisweet, bittersweet (my favorite), extra dark, and milk chocolate. I even like their milk chocolate, something I never thought that I'd say. They also offer a new line of single-estate chocolates which if you can believe it are a step above their typical offerings (we recently tried Venezuela, which might have surpassed their bittersweet as my new favorite). So, while I'm definitely not obsessed with chocolate, I'm happy that I have my very own boutique chocolate maker on my side of the Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I have to admit that I'm not as big a chocolate fan as one might expect from such a food-obsessed person. Likely it stems from my pre-pubescent inability to eat the \"food of the gods.\" I grew up with vanilla Easter bunnies (gross), Tiger's Milk Bars, and carob powder in my milk. But once I hit puberty, things changed. All of a sudden the world of chocolate opened up to me. You might think that I just went crazy and ate as much chocolate as I could stomach, but having lived my whole life up until that point without it, I didn't have much of a taste for it. Besides, this was back in the 80s in Texas, where there wasn't much more than Hershey's bars, M&Ms, and Little Debbie snack cakes to feed your chocolate fix.\u003c/p>\n\u003cp>As I grew older, and more food-savvy, I learned that I actually did enjoy chocolate, but only the finest, darkest, and typically European chocolate. And when I moved to the Bay Area over a decade ago, my chocolate world really did open up. It started with Scharffen Berger, a local chocolate manufacturer. The company was founded in the mid-1990s by Dr. Robert Steinberg and John Scharffenberger, two friends who decided to bring artisanal European chocolate production methods back the the States (lucky us!). In 2001, the company became so big that they moved to their current Berkeley location.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scharffenberger.jpg\">\u003c/p>\n\u003cp>Recently, a group of us went on the \u003ca href=\"http://www.scharffenberger.com/tour_main.php?osCsid=b29608e72d5746e334ffbe715cdee330\">factory tour\u003c/a>, which I highly recommend. You should especially try to go during business hours when they are producing the chocolate. Free, one-hour tours are available every day, but you have to reserve in advance. The guide takes the group into a large room where the story of chocolate is told. You even get to play with the cacao and taste different types of chocolate (including the yummy, nutty nibs). The guide then leads the group through the factory, explaining each of the stages of chocolate-making. Having toured the \u003ca href=\"http://www.guittard.com/\">Guittard Chocolate Company\u003c/a>, located in Burlingame, a few years back, I was surprised by how small the Scharffen Berger factory was, given the amount of chocolate they produce. But keeping the chocolate production on a smaller scale makes all the difference in producing a truly artisanal product.\u003c/p>\n\u003cp>And speaking of that product, Scharffen Berger offers a range of dark chocolates, including semisweet, bittersweet (my favorite), extra dark, and milk chocolate. I even like their milk chocolate, something I never thought that I'd say. They also offer a new line of single-estate chocolates which if you can believe it are a step above their typical offerings (we recently tried Venezuela, which might have surpassed their bittersweet as my new favorite). So, while I'm definitely not obsessed with chocolate, I'm happy that I have my very own boutique chocolate maker on my side of the Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/sfgate-foodblogs.jpg\">\u003cbr>The San Francisco Chronicle featured \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/03/09/FDG00BJAGE1.DTL\">Bay Area food blogs\u003c/a> in Wednesday's food section this week. Bay Area Bite's blogger Amy Sherman was interviewed, talked about how she ended up blogging for KQED, discussed her personal blog, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a>, and shared her \u003ca href=\"http://cookingwithamy.blogspot.com/2003/11/ott-over-top-oatmeal-cookiesrecipe.html\">OTT (Over the Top) Chocolate Chip Oatmeal Cookies\u003c/a>.\u003c/p>\n\u003cp>The beauty of the blog is the interactivity it inspires. Amy was blogging about Jacques Pepin and sent so much traffic to KQED's \u003ca href=\"http://www.kqed.org/jpfastfood\">Jacques Pepin: Fast Food My Way\u003c/a> website that we checked out her site. When we decided to create a KQED aggregate food blog we naturally asked Amy to participate.\u003c/p>\n\u003cp>Tapping into the realm of Bay Area food bloggers has provided a great alternative to mainstream media's take on local food. If you are a diehard foodie I recommend getting a free newsreader like \u003ca href=\"http://www.pluck.com/\">Pluck\u003c/a> or \u003ca href=\"http://www.bloglines.com/\">Bloglines\u003c/a> and subscribing to a bunch of these blogs. Then you can scan the headlines daily in one location. And if you are an aspiring local food blogger there is a commmunity of like-minded people with whom to share your passion.\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/sfgate-foodblogs.jpg\">\u003cbr>The San Francisco Chronicle featured \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/03/09/FDG00BJAGE1.DTL\">Bay Area food blogs\u003c/a> in Wednesday's food section this week. Bay Area Bite's blogger Amy Sherman was interviewed, talked about how she ended up blogging for KQED, discussed her personal blog, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a>, and shared her \u003ca href=\"http://cookingwithamy.blogspot.com/2003/11/ott-over-top-oatmeal-cookiesrecipe.html\">OTT (Over the Top) Chocolate Chip Oatmeal Cookies\u003c/a>.\u003c/p>\n\u003cp>The beauty of the blog is the interactivity it inspires. Amy was blogging about Jacques Pepin and sent so much traffic to KQED's \u003ca href=\"http://www.kqed.org/jpfastfood\">Jacques Pepin: Fast Food My Way\u003c/a> website that we checked out her site. When we decided to create a KQED aggregate food blog we naturally asked Amy to participate.\u003c/p>\n\u003cp>Tapping into the realm of Bay Area food bloggers has provided a great alternative to mainstream media's take on local food. If you are a diehard foodie I recommend getting a free newsreader like \u003ca href=\"http://www.pluck.com/\">Pluck\u003c/a> or \u003ca href=\"http://www.bloglines.com/\">Bloglines\u003c/a> and subscribing to a bunch of these blogs. Then you can scan the headlines daily in one location. And if you are an aspiring local food blogger there is a commmunity of like-minded people with whom to share your passion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>During the warmer months, we ate in the room attached to the kitchen. It was flanked on two sides by double screens that went as high as the ceiling, and it was therefore called The Sun Room. Anyway, the sun room had two wall shelves full of my mother's cookbooks. These cookbooks were rarely used, because my mom kept her recipe box -- pretty much the only thing she used except on very rare occasions -- next to the stove. I think it was on a night we had hamburgers for dinner that my sister got her brilliant idea of the new place to get rid of Undesirables. Don't get me wrong -- we liked my mom's hamburgers, it's just that they were so damn thick that it was often difficult to finish them.\u003c/p>\n\u003cp>Of course, there were the times that my mom tried to get creative on us and mushed chopped onions and green peppers into the ground beef. And in that case, we actually didn't like the hamburgers. Whatever kind of hamburgers they were that night, at the earliest possible moment, my sister peeled off her bun, grabbed what was left of her patty, got on her chair, and stuffed it behind a book in on the top-most shelf. Sunday nights, we set up the card table and ate in the den so we could watch Sixty Minutes and Murder, She Wrote. To this day, the sound of the ticking stopwatch relentlessly conjures up visions of slightly tepid Campbell's chicken noodle soup in brown earthenware mugs and B.L.T.s.\u003c/p>\n\u003cp>Of course, we didn't always like the B.L.T.s. Did I mention that the den has floor-to-ceiling bookshelves on three walls?\u003c/p>\n\u003cp>Christmastime and colder weather brought us back into the dining room, which didn't have bookshelves, but it also brought elaborate faux holly centerpieces. Cooked spinach was then, and in fact still is, the bane of my existence. My mother knew this, yet still she served it to us. Luckily, my sister's shrewd sense of color had noted that the putrid black-green of the wet spinach was exactly the same color as the centerpiece. What remains a mystery is what the hell happened to all that spinach after it went into the middle of the centerpiece. We never smelled it moldering. Years later, we even checked the interior, but found no sign of it. My mother never even knew about it until we confessed a bunch of youthful peccadilloes to her over a few glasses of wine (when we were too old to be grounded), so it's not like she ever went and cleaned the centerpiece out.\u003c/p>\n\u003cp>To this day, my mother is still finding fossilized pieces of sandwiches, hamburgers, and other less identifiable remnants when she pulls out Martin Chuzzlewit or The Joy of Cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg>\u003cbr>Anyone who knows me, knows how crazy I am about Jacques Pepin. Always have been. I have tons of his cookbooks and I become glued to the TV whenever he's on. So I was pleasantly surprised to learn his \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">latest series\u003c/a> would address \"fast food\". Though many of his books have recipes that take very little time to make, no one seems to believe it. \u003c/p>\n\u003cp>For years I have cooked quick dinner at home and never resorted to \u003ca href=\"http://www.bettycrocker.com/products/prod_hamburgerhelper.asp?MSCSProfile=3C79F0C7EA3162B2658C9C3AEACAD76871C58C3B2F33555ED0722CBCACE676BD17BFD841F4A4CE71D2DB4CA4EF4F9FE3BA9400D157BEEF23B39FFA6B1080E3C64608C3CEB221C4FC708397D5348F619A457780C8CC39149093A2D1101BC673071C8CAAEABDC6DED16D6842116FA562978C73B29FED0883D650CDADDB752A7710\">Hamburger Helper\u003c/a>. Whenever I told friends that I cooked dinner after a day of work they would always say the same thing \"how do you find the time?\" not believing it possible to whip up a terrific meal in 30-40 minutes. \u003c/p>\n\u003cp>In the past few years there have been a plethora of \"cook it quick\" chefs and cookbooks and even TV shows. But mostly the food has been, well, not quite as appealing as it could be. I won't mention any names, but some of these chefs resort to using some pretty disgusting packaged foods. I don't think there is anything wrong with using dry pasta, canned tomatoes, or a jar of jam, but \u003ca href=\"http://www.kraftfoods.com/velveeta/main.aspx?s=&m=clean_plate&brand=velveeta\"> Velveeta\u003c/a>? I don't think so.\u003c/p>\n\u003cp>For all those people who never believed I could pull off a great meal in very little time, I give you exhibit A, Jacques Pepin's Fast Food My Way. The book is designed as a companion to the TV series and it will teach you the tricks and techniques to making meals quickly. \u003c/p>\n\u003cp>Pepin is really a master of technique, and while watching him you can't help but pick up a few tricks. The one that surprised me recently was how he sliced the root end off a clove of garlic, gave it a slight whack, and off came the skins with no hassle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So why get the \u003ca href=\"http://www.kqed.org/w/jpfastfood/book.html\">book\u003c/a>? Because reading the book will help you add even more new techniques to your arsenal. For example he gives a recipe for slow-cooked tuna steaks, that cook up easily in the oven at very low heat. This same technique can be used for other fish as well such as halibut, and there is a slight variation for cooking salmon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I recommend this book as a way to get into an easy style of cooking. Even if you don't follow any of the recipes to the letter, you might just be convinced be convinced, finally, that cooking great satisfying doesn't have to take all day.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>Anyone who knows me, knows how crazy I am about Jacques Pepin. Always have been. I have tons of his cookbooks and I become glued to the TV whenever he's on. So I was pleasantly surprised to learn his \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">latest series\u003c/a> would address \"fast food\". Though many of his books have recipes that take very little time to make, no one seems to believe it. \u003c/p>\n\u003cp>For years I have cooked quick dinner at home and never resorted to \u003ca href=\"http://www.bettycrocker.com/products/prod_hamburgerhelper.asp?MSCSProfile=3C79F0C7EA3162B2658C9C3AEACAD76871C58C3B2F33555ED0722CBCACE676BD17BFD841F4A4CE71D2DB4CA4EF4F9FE3BA9400D157BEEF23B39FFA6B1080E3C64608C3CEB221C4FC708397D5348F619A457780C8CC39149093A2D1101BC673071C8CAAEABDC6DED16D6842116FA562978C73B29FED0883D650CDADDB752A7710\">Hamburger Helper\u003c/a>. Whenever I told friends that I cooked dinner after a day of work they would always say the same thing \"how do you find the time?\" not believing it possible to whip up a terrific meal in 30-40 minutes. \u003c/p>\n\u003cp>In the past few years there have been a plethora of \"cook it quick\" chefs and cookbooks and even TV shows. But mostly the food has been, well, not quite as appealing as it could be. I won't mention any names, but some of these chefs resort to using some pretty disgusting packaged foods. I don't think there is anything wrong with using dry pasta, canned tomatoes, or a jar of jam, but \u003ca href=\"http://www.kraftfoods.com/velveeta/main.aspx?s=&m=clean_plate&brand=velveeta\"> Velveeta\u003c/a>? I don't think so.\u003c/p>\n\u003cp>For all those people who never believed I could pull off a great meal in very little time, I give you exhibit A, Jacques Pepin's Fast Food My Way. The book is designed as a companion to the TV series and it will teach you the tricks and techniques to making meals quickly. \u003c/p>\n\u003cp>Pepin is really a master of technique, and while watching him you can't help but pick up a few tricks. The one that surprised me recently was how he sliced the root end off a clove of garlic, gave it a slight whack, and off came the skins with no hassle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So why get the \u003ca href=\"http://www.kqed.org/w/jpfastfood/book.html\">book\u003c/a>? Because reading the book will help you add even more new techniques to your arsenal. For example he gives a recipe for slow-cooked tuna steaks, that cook up easily in the oven at very low heat. This same technique can be used for other fish as well such as halibut, and there is a slight variation for cooking salmon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I recommend this book as a way to get into an easy style of cooking. Even if you don't follow any of the recipes to the letter, you might just be convinced be convinced, finally, that cooking great satisfying doesn't have to take all day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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