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"disqusTitle": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area",
"title": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area",
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"content": "\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.",
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"description": "What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.",
"title": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area | KQED",
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"headline": "From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
"title": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n",
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"excerpt": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"description": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Summer in a Cocktail: Cucumber-Lemon-Mint Vodka Fizz",
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"content": "\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84555,84553,84560,84559,84550,84551\"]\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin' summer cocktail that will get any party started.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumber-Lemon-Mint Vodka Fizz. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Forget about standing there at your next backyard party mixing one individual cocktail after another and never getting to enjoy your own! This is one of those awesome make-it-ahead, throw-it-together drinks that practically serves itself.\u003c/p>\n\u003cp>This sparkling fizzy drink infuses cucumber and mint in a mixture of vodka and lemon simple syrup. And all you have to do is set out a bottle of sparkling water and an ice bucket and let your guests help themselves. But beware! This fresh summery drink goes down very easy. (You might want to make a double batch!)\u003c/p>\n\u003cp>A note on sweetness: To me, this isn’t sweet, but if you like, just add half of the lemon syrup, mix everything together and then adjust as you like with a little more. Or if you want it to be sweeter, double the simple syrup and add it to taste.\u003c/p>\n\u003cfigure id=\"attachment_84549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\">\u003cimg class=\"size-full wp-image-84549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-ingredients1000a.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Cocktail Recipe: Cucumber-Lemon-Mint Vodka Fizz\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1 English cucumber, sliced\u003c/li>\n\u003cli>1/2 cup fresh mint leaves, crushed\u003c/li>\n\u003cli>1 750-ml bottle your favorite vodka (not flavored), such as \u003ca href=\"http://www.hangarone.com/\">Hangar One\u003c/a> (or whatever you have in your bar at the moment)\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Sparkling water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the sugar, lemon zest and juice, and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh sieve into an airtight container, then refrigerate until chilled, about 2 hours.\u003c/li>\n\u003cli>In a large pitcher, stir together the chilled lemon simple syrup, the cucumber slices, mint leaves, and vodka. Let sit for about 1 hour for the flavors to meld. When ready to serve, add enough ice to fill the pitcher.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Fill cocktail glasses with some ice. Add enough vodka mixture to fill the glass about halfway. Top with sparkling water and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84544\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\">\u003cimg class=\"size-full wp-image-84544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final700a.jpg\" alt=\"Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the Cucumber-Lemon-Mint Vodka Fizz cocktails. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Crowd-Pleasing Summer Couscous Pesto Salad",
"title": "Crowd-Pleasing Summer Couscous Pesto Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>This bright and sunny Israeli couscous salad is a fresh stand-in for pasta salad at your next barbecue (without all the mayonnaise). Israeli couscous, also called pearl couscous, is a toasted pasta shaped like little round balls and made from wheat or semolina. It’s similar to traditional couscous, which is made from granules of semolina, but larger and chewier.\u003c/p>\n\u003cp>It can be prepared in many ways, but I particularly love it in a salad. Not only is this salad fast and super easy to prepare, but it’s a real crowd- (and kid-) pleaser. And you can make it in advance, so it’s excellent to take along to your friend’s next gathering or for a picnic in the park.\u003c/p>\n\u003cp>It’s also as versatile as it is easy to make. Don’t have Israeli couscous? Use cooked farro instead! Have an abundance of zucchini? Sear it lightly on the grill, chop it up, and throw it in. It’s also fantastic served atop thick slices of ripe heirloom tomatoes. Add some chopped bocconcini mozzarella and swap out the white wine vinegar for balsamic, and you have yourself a Caprese pasta salad.\u003c/p>\n\u003cp>So, next time you are wondering what to make for the potluck barbecue at your Aunt’s house...try this crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_84465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-ingredients1000.jpg\" alt=\"Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>2 cups Israeli couscous\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 cups boiling water\u003c/li>\n\u003cli>1/4 cup best-quality fresh basil pesto (or better yet, homemade)\u003c/li>\n\u003cli>2 tablespoons white wine vinegar\u003c/li>\n\u003cli>Juice of 1/2 large lemon\u003c/li>\n\u003cli>1 1/2 cups cherry or grape tomatoes, halved (about 8 ounces)\u003c/li>\n\u003cli>About 2 cups baby arugula\u003c/li>\n\u003cli>1/4 cup pine nuts, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\">\u003cimg class=\"size-full wp-image-84476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-toasted1000.jpg\" alt=\"Toast the couscous until it is golden. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the couscous until it is golden.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-add-pesto1000.jpg\" alt=\"Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\">\u003cimg class=\"size-full wp-image-84470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-toss1000a.jpg\" alt=\"Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad",
"title": "Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
"title": "A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago",
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"content": "\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve never had this beautiful salad you are in for a big surprise. With long ribbons of raw zucchini, a splash of lemon, some salty cheese and earthy nuts--this has to be the world’s easiest and most versatile salad. Plus it goes with just about any summer fare. And best of all, it’s freaking delicious. My toddler loves it. I adore it. My husband is always happy when I make it (hell, he can even make it!).\u003c/p>\n\u003cp>I hated zucchini until someone, years ago, served me a salad like this one. Before, I thought of all zucchini as overcooked, mushy ickyness. But this salad was a revelation: I actually do like zucchini. Just not cooked (or at least very lightly cooked so it still has some density).\u003c/p>\n\u003cp>Did I mention it was versatile and accommodating? You can serve this to anyone. If you leave out the cheese, you can serve it to your gluten-free, dairy-free, vegan, Paleo, raw food sister’s cousin’s friend. You can tell a picky toddler it is pasta. You can serve it as pasta. You can add chopped fresh herbs (basil or parsley are great), make it with or without cheese, or even with or without nuts (I like almonds or pine nuts, but pistachios or walnuts would also be delicious).\u003c/p>\n\u003cp>\u003cstrong>A note on choosing zucchini:\u003c/strong> Zucchini, a summer squash, is best during the hot summer months. In fact, it’s just about everywhere right now, and it’s cheap cheap cheap. Select smaller zucchini as they tend to be sweeter; I avoid the super jumbo ones. Look for an array of colors, zucchini comes not only as the dark green vegetable we are all used to seeing, but yellow, striped, and even multi-colored (green and yellow usually).\u003c/p>\n\u003cfigure id=\"attachment_84302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-ingredients1000.jpg\" alt=\"Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/h3>\n\u003cp>\u003cem>Serves 6\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>1/2 lemon\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler\u003c/li>\n\u003cli>2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\">\u003cimg class=\"size-full wp-image-84306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved1000.jpg\" alt=\"Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\">\u003cimg class=\"size-full wp-image-84305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-shaved-cheese1000.jpg\" alt=\"Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shave edge of cheese with a vegetable peeler to create thin strips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84295\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\">\u003cimg class=\"size-full wp-image-84295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final700a.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=66zuaQNYFxM]\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcr/2014/07/2014-07-01c-tcr.mp3\"] \u003c/p>\n\n",
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"excerpt": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
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"description": "At the Edible Schoolyard in Berkeley, UC President Janet Napolitano announces a new Global Food Initiative to address hunger, nutrition, and obesity. Sarah Henry reports. ",
"title": "Watch UC President Janet Napolitano Announce New Food Initiative at Edible Schoolyard with Alice Waters | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\">\u003cimg class=\"size-full wp-image-84333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters1000.jpg\" alt=\"UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: Wendy Goodfriend\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC President Janet Napolitano announces a new Global Food Initiative at the Edible Schoolyard in Berkeley, founded by Alice Waters, also pictured here. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Think globally, act locally\" is a food movement mantra that's getting reimagined courtesy of the University of California.\u003c/p>\n\u003cp>This morning \u003ca href=\"http://www.ucop.edu/president/\">UC president Janet Napolitano\u003c/a> announced a new \u003ca href=\"http://www.ucop.edu/initiatives/global-food-initiative.html\">Global Food Initiative\u003c/a> intended to coalesce resources across the UC system to address universal challenges related to food. Think food security, sustainability, hunger, malnutrition, and obesity for starters. The effort will extend throughout the university's research, outreach, operations, curriculum, and policy arms.\u003c/p>\n\u003cp>Napolitano chose to announce the new initiative first in Berkeley, with stops later today in Sacramento and Los Angeles. Napolitano described the new initiative as an \"audacious\" plan that would harness the university's \"laser focus\" around a pressing problem on the local, state, national and worldwide stage: feeding a hungry planet well.\u003c/p>\n\u003cfigure id=\"attachment_84350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\">\u003cimg class=\"size-full wp-image-84350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mlk-quote-esy1000.jpg\" alt=\"The Edible Schoolyard is at Martin Luther King, Jr. Middle School in Berkeley. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Edible Schoolyard is an academic, curriculum-oriented program at Martin Luther King, Jr. Middle School in Berkeley. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The announcement took place not, as one might expect, on the Cal campus. Instead, today's press event was held at the \u003ca href=\"http://edibleschoolyard.org/node/356\">Edible Schoolyard at Martin Luther King, Jr. Middle School\u003c/a>, home to \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>' well-known cooking and gardening program, under the \u003ca href=\"https://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a> umbrella. Napolitano noted that she chose the venue to signal her intention to partner with key players in the food and agriculture community beyond the campus environment.\u003c/p>\n\u003cp>Waters introduced Napolitano, saying \"I'm putting all my eggs in her basket,\" as she ceremoniously handed the UC president a basket of fresh eggs from the garden's chicken coop.\u003c/p>\n\u003cfigure id=\"attachment_84335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\">\u003cimg class=\"size-full wp-image-84335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/napolitano-waters-eggs1000.jpg\" alt=\"Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: Wendy Goodfriend\" width=\"1000\" height=\"557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters shares the bounty from the Edible Schoolyard with UC President Janet Napolitano. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Waters' love affair with the perfect peach has been well documented. Given that, and the season, it wasn't surprising to see the first of \u003ca href=\"http://www.masumoto.com/\">Mas Masumoto\u003c/a>'s legendary stone fruit also on display today, a nod to Waters' continuing efforts to champion small-scale, sustainable farmers, who may well have a larger role as campus suppliers in light of today's announcement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A UC alum who fondly recalls her idealistic 1960s student days, Waters has in recent years stepped up her involvement with her alma mater. In 2011, in conjunction with the 40th anniversary of her \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\">Chez Panisse Restaurant and Cafe,\u003c/a> she launched\u003ca href=\"http://edibleschoolyard.org/node/11980\"> Edible Education 101\u003c/a>, a for-credit lecture series at UC Berkeley for undergraduate students that has also welcomed the public.\u003c/p>\n\u003cp>The most recent semester, co-taught by \u003ca href=\"https://journalism.berkeley.edu/faculty/pollan/\">Cal journalism professor Michael Pollan\u003c/a> and \u003ca href=\"http://rajpatel.org/meet-raj/\">author slash activist slash academic Raj Patel,\u003c/a> addressed many of the food issues of our times. A slew of high-profile food movement academics, activists, and authors have lectured on such topics as fair wages and working conditions for farm workers, the health dangers of the industrial food supply, and the damage caused to human, animal, and environmental health by factory farmed meat.\u003c/p>\n\u003cp>Waters, who told BAB she's been tasked by Napolitano to head up the Global Food Initiative's subcomittee on procurement, foreshadowed today's announcement back in March \u003ca href=\"http://modernfarmer.com/2014/03/university-california-plans-major-foodag-initiative/\">during an Edible Education lecture\u003c/a>.\u003c/p>\n\u003cp>Waters told that audience that she hosted a meeting with Napolitano and campus chancellors at Chez Panisse in January this year. Presumably over a local, organic, and sustainable meal, the university academics and the good food advocate started tackling tough questions like: How do we sustainably and nutritiously feed a world whose population is expected to reach eight billion by 2025? The seeds of the Global Food Initiative grew from that gathering.\u003c/p>\n\u003cp>The ambitious initiative, with only broad stroke details available for now, is intended to develop best practices systemwide, expand experiential learning through demonstration gardens, leverage food purchasing power with an eye to sustainable farming practices, and integrate more food-related studies into student curriculum.\u003c/p>\n\u003cp>UC is well placed to kick off such a program, said Napolitano, due to its position as a world-class public research university, its land-grant university status and agricultural expertise, and its leadership capabilities and community outreach around food matters.\u003c/p>\n\u003cp>That's the big picture plan. And, of course, UC is already a powerhouse globally on sustainability, food, and farming. It has been an innovator in terms of agriculture issues related to soil, water, strawberries, citrus and rice, to name just a few areas of groundbreaking research and development.\u003c/p>\n\u003cp>On the local level, UC has been on the cutting edge of food movement innovation for some time.\u003c/p>\n\u003cp>UCB created the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>, a multidisciplinary coalition including the College of Natural Resources, the Goldman School of Public Policy, the Graduate School of Journalism and the School of Public Health. That institute is engaged in research around pest control, conservation, and food safety on Central Coast farms. Researchers at the Lawrence Berkeley National Lab developed a\u003ca href=\"http://cookstoves.lbl.gov/index.php\"> cookstove system\u003c/a> for displaced persons in Darfur dealing with food insecurity.\u003c/p>\n\u003cfigure id=\"attachment_84347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\">\u003cimg class=\"size-full wp-image-84347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cal-dining1000.jpg\" alt=\"Salad bars feature organic produce at Cal Dining sites. Photo courtesy of Cal Dining.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad bars feature organic produce at Cal Dining sites. Photo: Courtesy Cal Dining.\u003c/figcaption>\u003c/figure>\n\u003cp>Then there's the food consumed on campus. Cal was recently named\u003ca href=\"http://www.besthospitalitydegrees.com/25-universities-with-the-healthiest-and-freshest-food/\"> among the top 25 universities in terms of doling out nutritious, green grub\u003c/a> (UCLA and Davis also made the cut).\u003c/p>\n\u003cp>Cal Dining halls boast a wealth of sustainable practices and policies that one might expect would warm Waters' heart. Consider 100% organic salad bars, sustainable seafood, and organic milk, eggs and tofu. According to \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a> executive director Shawn LaPean, his is the only campus program in the country buying organic eggs. While 75% of the entrees are vegetarian on campus, hamburgers are made with sustainably-raised Niman Ranch beef and chickens comes from Pitman Family Farms, purveyors of Mary's free-range, pasture-raised chickens. An estimated 33% of campus food is locally sourced.\u003c/p>\n\u003cp>Cal also has green-certified dining buildings, a reuse to-go box program, and is working towards a zero waste system by 2020. It has partnered with programs such as \u003ca href=\"http://feedingforward.com/\">Feeding Forward\u003c/a>, co-founded by another UC alum, \u003ca href=\"http://edibleeastbay.com/online-magazine/spring-2014/feeding-forward/\">designed to eliminate waste and feed the hungry\u003c/a>.\u003c/p>\n\u003cp>What more could it do? LaPean would like to see campus cooking infrastructure improved and updated so the university could produce more foods on site rather than purchasing from manufacturers. Take the humble chicken strip, which Cal currently buys off campus. With improved food production facilities such items could easily be made on campus, as they are at UCLA's state-of-the-art food production facilities. Of course, such projects require significant capital.\u003c/p>\n\u003cp>Feeding students is a high volume undertaking. Cal serves over 30,000 daily during the academic year, about five million meals annually. \"We find a way to do these initiatives in-house and within our usual budget,\" according to LaPean, who has run the service for 11 years.\"We just keep trying to find better foods at more cost effective pricing.\"\u003c/p>\n\u003cp>LaPean was not at today's news conference and in an email noted he had missed the first few meetings regarding the initiative due to schedule conflicts. \"The UC system already has a sustainability policy that covers procurement,\" he wrote, \"and this new one will simply take UC food services to the next level.\"\u003c/p>\n\u003cp>For her part, Waters said the current Cal Dining experience \"is a long way\" from what she imagines campus dining could look like. \"We have to be the change we want to make. It won't be a high-end restaurant like Chez Panisse but an affordable restaurant on campus that could be a model\" for other campuses.\u003c/p>\n\u003cp>Waters also hopes to find ways for universities and K-12 programs to work together to source quality food for students. Napolitano, she said, understands the importance of nourishing future university students from an early age.\u003c/p>\n\u003cp>Where's the money coming from for these ambitious undertakings? Waters said that discussions are underway with wealthy potential funding partners from the tech world--she named both Google and Apple--to secure seed money for such an effort. Napolitano pointed to potential financial backing for research from the federal Department of Agriculture via the Farm Bill.\u003c/p>\n\u003cp>This afternoon plans call for Napolitano to conclude her series of events at the student-run garden on the UCLA campus, home to the \u003ca href=\"http://healthy.ucla.edu/\">Healthy Campus Initiative\u003c/a>, which was supported by private philanthropy.\u003c/p>\n\u003cp>For now, the only concrete discussion of funding revolved around the announcement by Napolitano of three $2,500 President's Global Food Initiative Student Fellowships to be awarded on each campus to undergraduate or graduate students working on research projects related to this field of study.\u003c/p>\n\u003cp>But given the scale of the undertaking outlined here, further news on both the programmatic and fundraising front are likely to emerge soon.\u003c/p>\n\u003cp>\u003cstrong>Watch the entire announcement:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/66zuaQNYFxM'\n title='//www.youtube.com/embed/66zuaQNYFxM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to an interview with UC President Janet Napolitano about the UC Global Food Initiative\u003cbr>\n\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201407010850/c?__utma=111150238.574258823.1374272039.1402701116.1404242083.171&__utmb=111150238.37.8.1404247733124&__utmc=111150238&__utmx=-&__utmz=111150238.1402701116.170.41.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=%28not%20provided%29&__utmv=-&__utmk=75698261\">The California Report.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
"title": "Summer BBQ Recipe: Throw Your Corn On The Grill!",
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"content": "\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Sweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)\u003c/p>\n\u003cp>I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!\u003c/p>\n\u003cp>You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.\u003c/p>\n\u003cp>Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_84215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/h3>\n\u003cp>\u003cem>Serves 8\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ears corn, husked and silk removed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>For the Pesto:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup chopped fresh cilantro leaves\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>Zest and juice of 1 large lime\u003c/li>\n\u003cli>1 clove garlic\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Queso fresco or feta cheese, crumbled, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.\u003c/li>\n\u003cli>In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\">\u003cimg class=\"size-full wp-image-84240\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-pesto1000.jpg\" alt=\"The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.\u003c/li>\n\u003cli>Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84237\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\">\u003cimg class=\"size-full wp-image-84237\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished700.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n",
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"excerpt": "Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\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>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The food-media world, and its readers and followers, were \u003ca href=\"http://sfist.com/2013/11/13/sf_chronicle_to_kill_off_its_food_s.php\">up in arms\u003c/a> last November when the New York Times reported that the San Francisco Chronicle was \u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html\">killing its award-winning weekly food section\u003c/a>. With its recipe test kitchen and in-house writers, its well-researched stories and experienced editorial staff, the Chronicle's food section was an anachronism of sorts in these days of sound-bite journalism on demand and ever-shrinking newsroom budgets. But it was widely seen as one of the last holdouts of worthwhile, well-tested and original food and wine writing in a daily newspaper, at a time when more and more weekly food sections were resorting to canned wire-service stories and syndicated recipe columns. \u003c/p>\n\u003cp>For those of us who make our living as writers, too many stories of good content meeting death under the budget axe are true. But in this case, reports of the demise of the Chronicle's Food and Wine section have been greatly exaggerated. Instead, the long-running Wednesday food section has been revamped into Food + Home, a bigger, brighter insert into the Sunday edition of the paper, debuting this Sunday, June 29. (A \u003ca href=\"http://tablet.olivesoftware.com/Olive/Tablet/SanFranciscoChronicleFoodHome/\">free Food+Home preview has been posted on the SFChronicle site\u003c/a>.) First imagined at 16 pages, this Sunday's launch has grown to 20 pages, a nod to both robust content and a vigorous advertising presence--each one, of course, feeding the other.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\" alt=\"San Francisco Chronicle Food+Home Section\" width=\"500\" class=\"aligncenter size-full wp-image-84155\">\u003c/a>\u003c/p>\n\u003cp>When asked about the combination of food and wine with home and garden, assistant managing editor Kitty Morgan and managing editor Audrey Cooper said their goal was to reflect the way readers live now. \u003c/p>\n\u003cp>\"We're Northern California,\" noted Audrey Cooper. \"We live outdoors year-round.\" When you can garden, grill, and entertain outside nearly every month of the year, grafting gardening and food together makes sense. At the same time as they're kitting out their kitchens with immersion circulators and Vitamix blenders, eco-conscious readers might also be adding bee boxes and designer chicken coops to their backyards. With more and more Bay Area dwellers adding edible gardening, DIY projects and seasonal cooking into their daily lives, the lines between home, garden, and kitchen are becoming much more permeable. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's a development that Morgan, who worked at both Sunset and Better Homes and Gardens prior to joining the Chronicle editorial staff last year, hopes to reflect throughout the section. As for home design, Cooper and Morgan point out that, especially in the food-centric Bay Area, \"the kitchen is always the most popular room in the house.\" They also discovered that readers were less interested in the previous section's emphasis on sweeping photos of gorgeous--but mostly unattainable--showplace houses, and much more eager to get real-life advice and stylish design solutions for more typical (and often space-challenged) Bay Area homes, bungalows, and apartments. \u003c/p>\n\u003cp>Over the past few months, Cooper and Morgan have been on a \"listening tour\" to hear what readers want. They realized that, to be relevant in today's very interactive media climate, the paper could no longer be simply the \"voice from on high\" coming from the Chronicle's imposing block of offices on Mission Street. While the paper still has the benefit of fact-checkers, copy editors, and recipe-testers to assure the accuracy of everything from a pudding recipe to a report of a restaurant's closing, Cooper and Morgan hope to make readers' opinions, photographs, and finds into one of the paper's shareable assets.\u003c/p>\n\u003cp>Some things won't change, however; Michael Bauer, the paper's longtime restaurant critic, will continue to write the weekly lead restaurant review, and high-profile wine writer Jon Bonné will lead the wine coverage. The annual much-debated, much-awaited Top 100 Restaurants list will also go on. But Morgan and Cooper plan to emphasize quality writing and a diversity of voices within the section. Alongside Bauer's two-and-a-half star review of Archetype in St. Helena is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Jonathan Kauffman\u003c/a>'s two-and-a-half page exploration of \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant that's poised to go legit in the Mission this summer. Kauffman describes its previous off-the-radar incarnation as \"the highest-rated, least-known restaurant in the Bay Area,\" run by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/23/gifting-an-epic-dinner-in-the-desert-at-burning-man/\">David Barzelay\u003c/a>, who went from laid-off lawyer (fresh out of law school, he'd been employed for less than a year when the post-2008 financial crisis knocked out his job) to obsessively self-taught, molecular gastronomy-inspired cook. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Kauffman\u003c/a>, an IACP and James Beard Award-winning writer who previously worked as a reviewer and editor at SF Weekly and Tasting Table, joined the paper's staff in April. \u003c/p>\n\u003cp>The section will feature fewer recipes than before; with so much recipe content now available online, readers are much less inclined to depend on torn-out newspaper columns for stovetop inspiration. Still, the Chronicle's clout still counts. Notes Cooper, \"We can call up pretty much any chef in the Bay Area and they'll talk to us.\" So the recipe sections--the season-driven Fresh Now and the technique-focused In the Kitchen--will take advantage of the paper's broad access to the pros. \u003c/p>\n\u003cp>With all this to offer (plus \u003ca href=\"http://vimeo.com/98679294\">ice cream\u003c/a>), the new section seems poised to fill its niche better and more widely than before. Which didn't stop \u003ca href=\"http://eater.com/archives/2014/06/27/its-official-the-san-francisco-chronicle-food-section-is-dead.php\">Eater\u003c/a> from gleefully dancing on the grave of the food section as we've known it. Food and Wine is dead, it's true; long live--or as long as any print newspaper might live in these digital times--\u003ca href=\"http://www.sfchronicle.com/foodandhome/\">Food+Home\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ciframe src=\"//player.vimeo.com/video/98679294?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food-media world, and its readers and followers, were \u003ca href=\"http://sfist.com/2013/11/13/sf_chronicle_to_kill_off_its_food_s.php\">up in arms\u003c/a> last November when the New York Times reported that the San Francisco Chronicle was \u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html\">killing its award-winning weekly food section\u003c/a>. With its recipe test kitchen and in-house writers, its well-researched stories and experienced editorial staff, the Chronicle's food section was an anachronism of sorts in these days of sound-bite journalism on demand and ever-shrinking newsroom budgets. But it was widely seen as one of the last holdouts of worthwhile, well-tested and original food and wine writing in a daily newspaper, at a time when more and more weekly food sections were resorting to canned wire-service stories and syndicated recipe columns. \u003c/p>\n\u003cp>For those of us who make our living as writers, too many stories of good content meeting death under the budget axe are true. But in this case, reports of the demise of the Chronicle's Food and Wine section have been greatly exaggerated. Instead, the long-running Wednesday food section has been revamped into Food + Home, a bigger, brighter insert into the Sunday edition of the paper, debuting this Sunday, June 29. (A \u003ca href=\"http://tablet.olivesoftware.com/Olive/Tablet/SanFranciscoChronicleFoodHome/\">free Food+Home preview has been posted on the SFChronicle site\u003c/a>.) First imagined at 16 pages, this Sunday's launch has grown to 20 pages, a nod to both robust content and a vigorous advertising presence--each one, of course, feeding the other.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chronicle-food700.jpg\" alt=\"San Francisco Chronicle Food+Home Section\" width=\"500\" class=\"aligncenter size-full wp-image-84155\">\u003c/a>\u003c/p>\n\u003cp>When asked about the combination of food and wine with home and garden, assistant managing editor Kitty Morgan and managing editor Audrey Cooper said their goal was to reflect the way readers live now. \u003c/p>\n\u003cp>\"We're Northern California,\" noted Audrey Cooper. \"We live outdoors year-round.\" When you can garden, grill, and entertain outside nearly every month of the year, grafting gardening and food together makes sense. At the same time as they're kitting out their kitchens with immersion circulators and Vitamix blenders, eco-conscious readers might also be adding bee boxes and designer chicken coops to their backyards. With more and more Bay Area dwellers adding edible gardening, DIY projects and seasonal cooking into their daily lives, the lines between home, garden, and kitchen are becoming much more permeable. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a development that Morgan, who worked at both Sunset and Better Homes and Gardens prior to joining the Chronicle editorial staff last year, hopes to reflect throughout the section. As for home design, Cooper and Morgan point out that, especially in the food-centric Bay Area, \"the kitchen is always the most popular room in the house.\" They also discovered that readers were less interested in the previous section's emphasis on sweeping photos of gorgeous--but mostly unattainable--showplace houses, and much more eager to get real-life advice and stylish design solutions for more typical (and often space-challenged) Bay Area homes, bungalows, and apartments. \u003c/p>\n\u003cp>Over the past few months, Cooper and Morgan have been on a \"listening tour\" to hear what readers want. They realized that, to be relevant in today's very interactive media climate, the paper could no longer be simply the \"voice from on high\" coming from the Chronicle's imposing block of offices on Mission Street. While the paper still has the benefit of fact-checkers, copy editors, and recipe-testers to assure the accuracy of everything from a pudding recipe to a report of a restaurant's closing, Cooper and Morgan hope to make readers' opinions, photographs, and finds into one of the paper's shareable assets.\u003c/p>\n\u003cp>Some things won't change, however; Michael Bauer, the paper's longtime restaurant critic, will continue to write the weekly lead restaurant review, and high-profile wine writer Jon Bonné will lead the wine coverage. The annual much-debated, much-awaited Top 100 Restaurants list will also go on. But Morgan and Cooper plan to emphasize quality writing and a diversity of voices within the section. Alongside Bauer's two-and-a-half star review of Archetype in St. Helena is \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Jonathan Kauffman\u003c/a>'s two-and-a-half page exploration of \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant that's poised to go legit in the Mission this summer. Kauffman describes its previous off-the-radar incarnation as \"the highest-rated, least-known restaurant in the Bay Area,\" run by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/23/gifting-an-epic-dinner-in-the-desert-at-burning-man/\">David Barzelay\u003c/a>, who went from laid-off lawyer (fresh out of law school, he'd been employed for less than a year when the post-2008 financial crisis knocked out his job) to obsessively self-taught, molecular gastronomy-inspired cook. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/14/jonathan-kauffman-the-chronicles-newest-food-critic/\">Kauffman\u003c/a>, an IACP and James Beard Award-winning writer who previously worked as a reviewer and editor at SF Weekly and Tasting Table, joined the paper's staff in April. \u003c/p>\n\u003cp>The section will feature fewer recipes than before; with so much recipe content now available online, readers are much less inclined to depend on torn-out newspaper columns for stovetop inspiration. Still, the Chronicle's clout still counts. Notes Cooper, \"We can call up pretty much any chef in the Bay Area and they'll talk to us.\" So the recipe sections--the season-driven Fresh Now and the technique-focused In the Kitchen--will take advantage of the paper's broad access to the pros. \u003c/p>\n\u003cp>With all this to offer (plus \u003ca href=\"http://vimeo.com/98679294\">ice cream\u003c/a>), the new section seems poised to fill its niche better and more widely than before. Which didn't stop \u003ca href=\"http://eater.com/archives/2014/06/27/its-official-the-san-francisco-chronicle-food-section-is-dead.php\">Eater\u003c/a> from gleefully dancing on the grave of the food section as we've known it. Food and Wine is dead, it's true; long live--or as long as any print newspaper might live in these digital times--\u003ca href=\"http://www.sfchronicle.com/foodandhome/\">Food+Home\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ciframe src=\"//player.vimeo.com/video/98679294?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"title": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"description": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n",
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"excerpt": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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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": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"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": {
"id": "possible",
"title": "Possible",
"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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"pri-the-world": {
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"radiolab": {
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"reveal": {
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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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},
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"tagline": "Real stories with killer beats",
"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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