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"disqusTitle": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"title": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "McDonald's Responsible For Treatment Of Workers, Agency Says",
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"content": "\u003cfigure id=\"attachment_85332\" class=\"wp-caption aligncenter\" style=\"max-width: 3999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\" alt=\"The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\" width=\"3999\" height=\"2995\" class=\"size-full wp-image-85332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/29/14)\u003c/p>\n\u003cp>McDonald's shares responsibility for how workers are treated at its franchised restaurants, the general counsel's office for the National Labor Relations Board announced Tuesday.\u003c/p>\n\u003cp>Since November 2012, NLRB has had 181 cases filed involving McDonald's. Many have been dismissed, but the agency \u003ca href=\"https://www.nlrb.gov/news-outreach/news-story/nlrb-office-general-counsel-authorizes-complaints-against-mcdonalds\">said\u003c/a> that McDonald's USA LLC will be considered a joint employer in cases that are found to have merit.\u003c/p>\n\u003cp>Restaurant chains have fought such a designation. McDonald's intends to contest the ruling, which the company warned could have a broad impact beyond the restaurant business.\u003c/p>\n\u003cp>Its 3,000 franchisees set the terms of employment, such as wages and hours, Heather Smedstad, McDonald's senior vice president for human resources, said in a \u003ca href=\"http://news.mcdonalds.com/Corporate/Media-Statements/Statement-on-NLRB-decision\">statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"McDonald's also believes that this decision changes the rules for thousands of small businesses, and goes against decades of established law,\" she said.\u003c/p>\n\u003cp>Labor advocates say that it's clear who's really the boss, arguing that the company holds enormous sway over the business operations of its franchise owners.\u003c/p>\n\u003cp>\"The reality is that McDonald's requires franchisees to adhere to such regimented rules and regulations that there's no doubt who's really in charge,\" said Micah Wissinger, a New York attorney who represents McDonald's workers.\u003c/p>\n\u003cp>Labor organizers have been \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/22/314955095/mcdonalds-ceo-says-fast-food-jobs-can-lead-to-real-careers\">organizing protests\u003c/a> about working conditions at fast-food restaurants and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet/\">seeking an increase\u003c/a> in the minimum wage for employees to $15 an hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The National Labor Relations Board has found that McDonald's shares responsibility for working conditions at its franchised restaurants. The company will fight the ruling.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85332\" class=\"wp-caption aligncenter\" style=\"max-width: 3999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\" alt=\"The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\" width=\"3999\" height=\"2995\" class=\"size-full wp-image-85332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/29/14)\u003c/p>\n\u003cp>McDonald's shares responsibility for how workers are treated at its franchised restaurants, the general counsel's office for the National Labor Relations Board announced Tuesday.\u003c/p>\n\u003cp>Since November 2012, NLRB has had 181 cases filed involving McDonald's. Many have been dismissed, but the agency \u003ca href=\"https://www.nlrb.gov/news-outreach/news-story/nlrb-office-general-counsel-authorizes-complaints-against-mcdonalds\">said\u003c/a> that McDonald's USA LLC will be considered a joint employer in cases that are found to have merit.\u003c/p>\n\u003cp>Restaurant chains have fought such a designation. McDonald's intends to contest the ruling, which the company warned could have a broad impact beyond the restaurant business.\u003c/p>\n\u003cp>Its 3,000 franchisees set the terms of employment, such as wages and hours, Heather Smedstad, McDonald's senior vice president for human resources, said in a \u003ca href=\"http://news.mcdonalds.com/Corporate/Media-Statements/Statement-on-NLRB-decision\">statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"McDonald's also believes that this decision changes the rules for thousands of small businesses, and goes against decades of established law,\" she said.\u003c/p>\n\u003cp>Labor advocates say that it's clear who's really the boss, arguing that the company holds enormous sway over the business operations of its franchise owners.\u003c/p>\n\u003cp>\"The reality is that McDonald's requires franchisees to adhere to such regimented rules and regulations that there's no doubt who's really in charge,\" said Micah Wissinger, a New York attorney who represents McDonald's workers.\u003c/p>\n\u003cp>Labor organizers have been \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/22/314955095/mcdonalds-ceo-says-fast-food-jobs-can-lead-to-real-careers\">organizing protests\u003c/a> about working conditions at fast-food restaurants and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet/\">seeking an increase\u003c/a> in the minimum wage for employees to $15 an hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
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"content": "\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n[vimeo 102581161]\u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
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"description": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going | KQED",
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"headline": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"datePublished": "2014-07-28T07:37:56-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
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"content": "\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n",
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"excerpt": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool",
"title": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool",
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"content": "\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \u003c/p>\n\n",
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"excerpt": "Berkeley's Ecology Center has created a tool to help people not only find their nearest farmers' market, but direct them there, and tell them whether it accepts CalFresh or SNAP benefits.",
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"description": "Berkeley's Ecology Center has created a tool to help people not only find their nearest farmers' market, but direct them there, and tell them whether it accepts CalFresh or SNAP benefits.",
"title": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool | KQED",
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"headline": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"title": "Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade \"Lara Bars.\" Kate Williams will show you how.",
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"description": "Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade "Lara Bars." Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen",
"title": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen's stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
"title": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n",
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"excerpt": "The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.",
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"description": "The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.",
"title": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED",
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"headline": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Tomato Parmesan: Eggplant Haters, Rejoice!",
"title": "Green Tomato Parmesan: Eggplant Haters, Rejoice!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n",
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"excerpt": "Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n",
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"description": "Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ",
"title": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n",
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"excerpt": "The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n",
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"description": "The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n",
"title": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies | KQED",
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"headline": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n",
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"excerpt": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
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"description": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VeloBrews Cafe and Cycling Community Center Now Open in Bayview",
"title": "VeloBrews Cafe and Cycling Community Center Now Open in Bayview",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84672,84673,84671\"]\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84675,84674,84678\"]\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84682,84690,84687,84683,84686,84684\"]\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84679,84677,84676\"]\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n",
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"excerpt": "Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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>",
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"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?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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