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"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to the Best Bread in the Bay Area",
"title": "A Guide to the Best Bread in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"description": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
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"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain | KQED",
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"headline": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">\u003cstrong>Shuei-Do Manju Shop\u003c/strong>\u003c/a>\u003cbr>\n217 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 294-4148\u003c/p>\n\n",
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"excerpt": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
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"description": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day",
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"content": "\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83452,83441,83453\"] \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83448,83443,83451\"] \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
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"content": "\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83327,83318,83319,83342,83340,83339\"] \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n[youtube //www.youtube.com/watch?v=8HmAAteH-BA]\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83333,83328,83331\"] \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83330,83329,83335\"] \u003cbr>\n[youtube //www.youtube.com/watch?v=29K9S5LHCRA]\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83320,83325,83324\"] \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_83226\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Xr0-zuGHwDU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: a Japanese restaurant in Rohnert Park, French cuisine in San Francisco, and Indian fare in Mountain View. Leslie shares her spirits tips about Scotch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83226\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 11 airs this eve, Thursday, June 12, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-cocotte-sakoon-check-please-bay-area-reviews/\">eleventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/hana-japanese-restaurant-info/\" target=\"_blank\">\u003cstrong>Hana Japanese Restaurant\u003c/strong>\u003c/a> serves sushi and a variety of Japanese cuisine in Rohnert Park.\u003c/li>\n\u003cfigure id=\"attachment_83222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-hana1000.jpg\" alt=\"Mackerel sashimi at Hana Japanese Restaurant\" width=\"1000\" height=\"555\" class=\"size-full wp-image-83222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mackerel sashimi at Hana Japanese Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/cocotte-restaurant-info/\" target=\"_blank\">\u003cstrong>Cocotte\u003c/strong>\u003c/a> serves French cuisine on Nob Hill in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000a.jpg\" alt=\"Lobster Salad at Cocotte\" width=\"1000\" height=\"558\" class=\"size-full wp-image-83221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lobster Salad at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83220\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-cocotte1000.jpg\" alt=\"Coq Au Vin at Cocotte \" width=\"1000\" height=\"558\" class=\"size-full wp-image-83220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coq Au Vin at Cocotte\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\" target=\"_blank\">\u003cstrong>Sakoon Restaurant\u003c/strong>\u003c/a> serves Indian cuisine in Mountain View.\u003c/li>\n\u003cfigure id=\"attachment_83223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp911-sakoon1000.jpg\" alt=\"Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\" width=\"1000\" height=\"557\" class=\"size-full wp-image-83223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tandoori Chicken with a variety of cocktails at Sakoon Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">spirits tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/scotch-check-please-bay-area-spirits-tips/\">Scotch\u003c/a>.\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/Xr0-zuGHwDU'\n title='//www.youtube.com/embed/Xr0-zuGHwDU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fire Up the Grill for Spicy Chili Burgers",
"title": "Fire Up the Grill for Spicy Chili Burgers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\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\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\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>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83166,83168,83169\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, gently mix together the ground beef, onion, chili powder, and 2 teaspoons salt. Divide the beef mixture into 8 equal pieces (about 1/3 lb each) and shape into patties that are roughly 1/2-inch thick (or as thick or thin as you like them). Be careful not to compact the meat too much.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83174,83173,83172\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush and oil the grill grate. Place the patties on the grill directly over the fire and cook, turning once, until they are cooked to your liking (about 3 or 4 minutes per side for medium-rare to medium). During the last 2 minutes of cooking, add a cheese slice to each patty and place the buns, cut side down, around the outer edge of the grill to warm and toast lightly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83159,83163,83164,83162,83161,83158\"]\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. 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": "If you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\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\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\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>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\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 style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, gently mix together the ground beef, onion, chili powder, and 2 teaspoons salt. Divide the beef mixture into 8 equal pieces (about 1/3 lb each) and shape into patties that are roughly 1/2-inch thick (or as thick or thin as you like them). Be careful not to compact the meat too much.\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 style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush and oil the grill grate. Place the patties on the grill directly over the fire and cook, turning once, until they are cooked to your liking (about 3 or 4 minutes per side for medium-rare to medium). During the last 2 minutes of cooking, add a cheese slice to each patty and place the buns, cut side down, around the outer edge of the grill to warm and toast lightly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. 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": "First Impressions: The Dock at Linden Street",
"title": "First Impressions: The Dock at Linden Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"datePublished": "2014-06-07T16:15:43-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"title": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New establishments keep popping up in Oakland's Uptown neighborhood, and Coloso Coffee is another recent addition that's just joined the diverse coffee scene. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.",
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"headline": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"datePublished": "2014-06-06T08:29:07-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
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"description": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
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"content": "\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
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"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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