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"content": "\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with 'Top Chef's' Casey Thompson about her San Francisco debut in the Warwick Hotel. Aveline and The European promise contrasting light foods and manly drinks. Start planning now for the fall openings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
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"content": "\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"title": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
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"description": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
"title": "Making Boudin Blanc with the Meat Club: Try It Yourself | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
"title": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.",
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"description": "Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.",
"title": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia",
"title": "DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78694\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\">\u003cimg class=\"size-full wp-image-78694\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\" alt=\"Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was not one of those “lucky” kids who got to feast on fruit roll-ups at lunch every day. We’d get the brightly colored, sticky sweet treats every once in a while (the rainbow colored rolls with the punch-out animal shapes that would stick to the roof of my mouth were my favorite), but I was far more likely to have one of those dreaded fruit leather bars from the natural grocery for dessert. Of course, this meant I coveted the other sugar-filled lunch boxes that surrounded me at my elementary school table and still think back fondly on fruit roll-ups.\u003c/p>\n\u003cp>I’m not sure that I would ever want to go so far as to attempt to re-create the exact flavor of those childhood treats; my taste skews far more savory than sweet these days. But it’s easy to adapt the basic premise of the roll-up (dehydrated fruit puree) to suit just about anyone.\u003c/p>\n\u003cfigure id=\"attachment_78695\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-78695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\" alt=\"I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\" width=\"1000\" height=\"663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best place to start is by using super-ripe fruit. If your grocery store has a sale section for produce, check there first. You don’t want to buy rotten fruit, of course, but the riper the fruit is to start, the sweeter it will be. Super-ripe fruit will need little, if any, additional sweetener. I like to be creative with my fruit roll-ups and add complementary herbs and spices to the fruit. I also like to make a couple of batches of roll-ups at a time to maximize my oven space. For these roll-ups, I’m pairing mango with fresh cilantro (and Sichuan peppercorns, not pictured) and strawberries with freshly ground black pepper. If you’re making these for kids or picky eaters, feel free to use milder flavorings like vanilla, or to skip the flavorings altogether.\u003c/p>\n\u003cfigure id=\"attachment_78696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\">\u003cimg class=\"size-full wp-image-78696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\" alt=\"Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use about a pound of chopped fruit per batch of fruit roll-ups. This means that for fruits with thick skin and a large pit, like mangos, I need to buy more like 1-and-1/2 pounds of whole fruit. If shopping in the aforementioned sale section, I’ll pick out a bit extra to account for the inevitable trimming of bruised or molded fruit. With berries or other fruit with little-to-no trim, I’ll pick out 1 pound to begin with. Once the fruit is chopped, I put it all in the bowl of a food processor and let it run until the fruit is completely pureed. (A blender will work too, as long as the fruit is soft).\u003c/p>\n\u003cfigure id=\"attachment_78697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\">\u003cimg class=\"size-full wp-image-78697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\" alt=\"I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\" width=\"1000\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, I’ll taste the puree and see if it needs any sweetener. I like to use honey instead of sugar because I like the flavor, but you can use any sweetener you’d like. The mango puree didn’t need any honey, but the strawberry did. I added a teaspoon or two, until I liked the level of sweetness. It’s important to remember, though, that the sweetness will concentrate in the oven. Don’t go too crazy here. I also like to add a pinch of salt to the puree to bring out the flavor of the fruit. You could also add lemon juice, if you’d like.\u003c/p>\n\u003cfigure id=\"attachment_78698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\">\u003cimg class=\"size-full wp-image-78698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\" alt=\"I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I like to reduce the puree a bit on the stove before popping it into the oven. This step is not really necessary, but it does cut down on the amount of time you’ll need to monitor the oven. My oven is pretty finicky and requires attention no matter what I’m cooking, so I like to reduce the amount of time I’m dehydrating the fruit as much as possible. I simmer the puree for 10 to 20 minutes, or until it has noticeably thickened and looks more like applesauce than soup. Make sure to stir frequently as the sugars in the puree will want to scorch.\u003c/p>\n\u003cfigure id=\"attachment_78699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\">\u003cimg class=\"size-full wp-image-78699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\" alt=\"Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\" width=\"1000\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fruit is reduced, I like to add any additional flavorings. I save this step for the last minute so that their intensity remains strong. Fresh herbs, like cilantro, work better when they’re steeped in the warm puree and then removed before dehydrating. Spices, like black pepper, will go into the puree and stay there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now flavored, I spread the thickened puree into a thin rectangle on a parchment-lined baking sheet. I like to use the flatter, pre-cut sheets of parchment because they, well, lay flat without assistance. (A Silpat liner is the best pan liner to use here, as it doesn’t wrinkle in the oven. But Silpats are way more expensive than parchment, so don’t splurge if you don’t think you’ll use it again. If you’ve already got one: Great! Use it!)\u003c/p>\n\u003cfigure id=\"attachment_78700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\">\u003cimg class=\"size-full wp-image-78700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\" alt=\"Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best tool for spreading is a large offset pastry spatula, but you can use a flexible rubber spatula if that’s what you’ve got on hand. Spread the puree as evenly as possible, aiming for around 1/8 inch in thickness. You can go thicker if you’d like, but the puree will take longer to dry out. If you go too much thinner than 1/8 inch, the resulting fruit roll-ups will be on the brittle side. (It’s also much easier to burn a super-thin sheet of puree than a thicker one.)\u003c/p>\n\u003cp>To dehydrate the roll-ups, you can use an oven or a dehydrator. Ovens are more common, but more finicky than a dehydrator. If you own a dehydrator, you already know how to use it, so go forth and dehydrate away! If you’re using an oven, set the temperature to the lowest possible setting. You’re aiming for a temperature between 175 and 200 degrees. My oven has vague settings, so I turn it to somewhere on the dial less than 200 but not totally off. An oven thermometer will be your friend here.\u003c/p>\n\u003cfigure id=\"attachment_78701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\">\u003cimg class=\"size-full wp-image-78701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\" alt=\"You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Place the baking sheet of fruit puree in the oven and let it bake until it has transformed into flexible fruit roll-up material. It will no longer be wet and sticky, and should easily peel off of the parchment paper. This step will take anywhere from 4 to 6, or even more, hours, depending on the oven temperature, the thickness of the puree, and the amount of water still left in the fruit. My sheet of mango fruit roll-ups took 4 hours and my sheet of strawberry took close to 6 hours. Periodically check on the oven’s temperature, fiddling with the dial or opening and closing the oven door to keep the temperature in the target range.\u003c/p>\n\u003cp>Finally, let the dehydrated fruit roll-ups cool to room temperature before cutting them into whatever shapes you’d like. I chose to go with easy, fruit-by-the-foot style shapes here. I used a pizza wheel to cut the fruit sheets into long strips, placed the strips on clean wax paper, and rolled ‘em up.\u003c/p>\n\u003cfigure id=\"attachment_78702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\">\u003cimg class=\"size-full wp-image-78702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\" alt=\"Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\" width=\"1000\" height=\"655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Fruit Roll-Ups\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 12 roll-ups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note: If you’d like to double the recipe to make two sheet trays of fruit roll-ups, divide the puree into two saucepans in step 3 to decrease the time needed to reduce the puree.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1 1/2 pounds ripe fruit (like strawberries, mangos, or apples)\u003c/li>\n\u003cli>Honey, to taste\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003cli>Herbs, spices, and seasonings of choice, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper or Silpat liner\u003c/li>\n\u003cli>Food processor or blender\u003c/li>\n\u003cli>Offset or thin rubber spatula\u003c/li>\n\u003cli>Oven thermometer\u003c/li>\n\u003cli>Pizza cutter, pastry wheel, or scissors\u003c/li>\n\u003cli>Optional: Dehydrator\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with parchment paper or a Silpat liner. Set aside. To prepare the fruit, peel, hull, core, and/or de-pit the fruit so that you’re only working with the fruit’s flesh. Chop the fruit into large chunks and weigh the pieces. You want around 1 pound of chopped fruit.\u003c/li>\n\u003cli>Place fruit in the bowl of a food processor, and process until fruit has turned into a smooth puree. Taste the puree and season it with honey and salt as needed, keeping in mind that the sweetness will increase as the fruit dehydrates.\u003c/li>\n\u003cli>Transfer the puree to a medium-to-large saucepan. Bring the puree to a low simmer over medium heat and cook, stirring frequently to prevent scorching, until the puree has noticeably thickened. Depending on the water content of the puree, this step will take 10 to 20 minutes. You’re looking for a texture more like applesauce than jam; you still want it to be easily spreadable.\u003c/li>\n\u003cli>Once the puree has cooked down, add flavorings. For mango, I like to add a handful of cilantro leaves, which I steep for 10 minutes and then remove, as well as a few pinches of ground Sichuan peppercorn. For strawberry, I like to add a generous grinding of black pepper. Cinnamon and nutmeg would pair well with many different fruits, as would vanilla bean and cardamom.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to the lowest heat it will hold, ideally between 175 and 200 degrees. If you own a dehydrator, you can use it instead of the oven.\u003c/li>\n\u003cli>While the reduced puree is still warm, pour the puree onto the prepared baking sheet. Using an offset spatula, spread the puree into a large rectangle about 1/8-inch thick. The thinner the rectangle, the faster the fruit will dry and the stiffer the resulting roll-up will be. Try and spread the puree as evenly as possible (this will be easier or harder depending on the fruit).\u003c/li>\n\u003cli>Place the baking sheet in the oven and let the puree bake until it is longer be sticky and should peel easily off of the parchment paper, at least 4 to 6 hours. You may need to check on the oven periodically to monitor the temperature. If the oven is getting too hot, open the oven door occasionally to let it cool off. Take this time to rotate the baking sheet to ensure that the fruit is baking evenly.\u003c/li>\n\u003cli>Once the puree has dehydrated, remove the baking sheet from the oven and let it cool to room temperature. Using a pizza cutter or pastry wheel, slice the fruit into strips of whatever dimensions you’d like. I like to pull the strips off of the parchment and re-roll them into cylinders using wax paper, but they can also be rolled up in the parchment paper used for baking. Store the fruit roll-ups in an airtight container for up to a week.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they're made at home. Kate Williams will show you how to get creative with your fruit snacks.",
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"description": "Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they're made at home. Kate Williams will show you how to get creative with your fruit snacks.",
"title": "DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia | KQED",
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"headline": "DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78694\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\">\u003cimg class=\"size-full wp-image-78694\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\" alt=\"Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was not one of those “lucky” kids who got to feast on fruit roll-ups at lunch every day. We’d get the brightly colored, sticky sweet treats every once in a while (the rainbow colored rolls with the punch-out animal shapes that would stick to the roof of my mouth were my favorite), but I was far more likely to have one of those dreaded fruit leather bars from the natural grocery for dessert. Of course, this meant I coveted the other sugar-filled lunch boxes that surrounded me at my elementary school table and still think back fondly on fruit roll-ups.\u003c/p>\n\u003cp>I’m not sure that I would ever want to go so far as to attempt to re-create the exact flavor of those childhood treats; my taste skews far more savory than sweet these days. But it’s easy to adapt the basic premise of the roll-up (dehydrated fruit puree) to suit just about anyone.\u003c/p>\n\u003cfigure id=\"attachment_78695\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-78695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\" alt=\"I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\" width=\"1000\" height=\"663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best place to start is by using super-ripe fruit. If your grocery store has a sale section for produce, check there first. You don’t want to buy rotten fruit, of course, but the riper the fruit is to start, the sweeter it will be. Super-ripe fruit will need little, if any, additional sweetener. I like to be creative with my fruit roll-ups and add complementary herbs and spices to the fruit. I also like to make a couple of batches of roll-ups at a time to maximize my oven space. For these roll-ups, I’m pairing mango with fresh cilantro (and Sichuan peppercorns, not pictured) and strawberries with freshly ground black pepper. If you’re making these for kids or picky eaters, feel free to use milder flavorings like vanilla, or to skip the flavorings altogether.\u003c/p>\n\u003cfigure id=\"attachment_78696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\">\u003cimg class=\"size-full wp-image-78696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\" alt=\"Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use about a pound of chopped fruit per batch of fruit roll-ups. This means that for fruits with thick skin and a large pit, like mangos, I need to buy more like 1-and-1/2 pounds of whole fruit. If shopping in the aforementioned sale section, I’ll pick out a bit extra to account for the inevitable trimming of bruised or molded fruit. With berries or other fruit with little-to-no trim, I’ll pick out 1 pound to begin with. Once the fruit is chopped, I put it all in the bowl of a food processor and let it run until the fruit is completely pureed. (A blender will work too, as long as the fruit is soft).\u003c/p>\n\u003cfigure id=\"attachment_78697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\">\u003cimg class=\"size-full wp-image-78697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\" alt=\"I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\" width=\"1000\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, I’ll taste the puree and see if it needs any sweetener. I like to use honey instead of sugar because I like the flavor, but you can use any sweetener you’d like. The mango puree didn’t need any honey, but the strawberry did. I added a teaspoon or two, until I liked the level of sweetness. It’s important to remember, though, that the sweetness will concentrate in the oven. Don’t go too crazy here. I also like to add a pinch of salt to the puree to bring out the flavor of the fruit. You could also add lemon juice, if you’d like.\u003c/p>\n\u003cfigure id=\"attachment_78698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\">\u003cimg class=\"size-full wp-image-78698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\" alt=\"I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I like to reduce the puree a bit on the stove before popping it into the oven. This step is not really necessary, but it does cut down on the amount of time you’ll need to monitor the oven. My oven is pretty finicky and requires attention no matter what I’m cooking, so I like to reduce the amount of time I’m dehydrating the fruit as much as possible. I simmer the puree for 10 to 20 minutes, or until it has noticeably thickened and looks more like applesauce than soup. Make sure to stir frequently as the sugars in the puree will want to scorch.\u003c/p>\n\u003cfigure id=\"attachment_78699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\">\u003cimg class=\"size-full wp-image-78699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\" alt=\"Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\" width=\"1000\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fruit is reduced, I like to add any additional flavorings. I save this step for the last minute so that their intensity remains strong. Fresh herbs, like cilantro, work better when they’re steeped in the warm puree and then removed before dehydrating. Spices, like black pepper, will go into the puree and stay there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now flavored, I spread the thickened puree into a thin rectangle on a parchment-lined baking sheet. I like to use the flatter, pre-cut sheets of parchment because they, well, lay flat without assistance. (A Silpat liner is the best pan liner to use here, as it doesn’t wrinkle in the oven. But Silpats are way more expensive than parchment, so don’t splurge if you don’t think you’ll use it again. If you’ve already got one: Great! Use it!)\u003c/p>\n\u003cfigure id=\"attachment_78700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\">\u003cimg class=\"size-full wp-image-78700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\" alt=\"Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best tool for spreading is a large offset pastry spatula, but you can use a flexible rubber spatula if that’s what you’ve got on hand. Spread the puree as evenly as possible, aiming for around 1/8 inch in thickness. You can go thicker if you’d like, but the puree will take longer to dry out. If you go too much thinner than 1/8 inch, the resulting fruit roll-ups will be on the brittle side. (It’s also much easier to burn a super-thin sheet of puree than a thicker one.)\u003c/p>\n\u003cp>To dehydrate the roll-ups, you can use an oven or a dehydrator. Ovens are more common, but more finicky than a dehydrator. If you own a dehydrator, you already know how to use it, so go forth and dehydrate away! If you’re using an oven, set the temperature to the lowest possible setting. You’re aiming for a temperature between 175 and 200 degrees. My oven has vague settings, so I turn it to somewhere on the dial less than 200 but not totally off. An oven thermometer will be your friend here.\u003c/p>\n\u003cfigure id=\"attachment_78701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\">\u003cimg class=\"size-full wp-image-78701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\" alt=\"You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Place the baking sheet of fruit puree in the oven and let it bake until it has transformed into flexible fruit roll-up material. It will no longer be wet and sticky, and should easily peel off of the parchment paper. This step will take anywhere from 4 to 6, or even more, hours, depending on the oven temperature, the thickness of the puree, and the amount of water still left in the fruit. My sheet of mango fruit roll-ups took 4 hours and my sheet of strawberry took close to 6 hours. Periodically check on the oven’s temperature, fiddling with the dial or opening and closing the oven door to keep the temperature in the target range.\u003c/p>\n\u003cp>Finally, let the dehydrated fruit roll-ups cool to room temperature before cutting them into whatever shapes you’d like. I chose to go with easy, fruit-by-the-foot style shapes here. I used a pizza wheel to cut the fruit sheets into long strips, placed the strips on clean wax paper, and rolled ‘em up.\u003c/p>\n\u003cfigure id=\"attachment_78702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\">\u003cimg class=\"size-full wp-image-78702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\" alt=\"Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\" width=\"1000\" height=\"655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Fruit Roll-Ups\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 12 roll-ups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note: If you’d like to double the recipe to make two sheet trays of fruit roll-ups, divide the puree into two saucepans in step 3 to decrease the time needed to reduce the puree.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1 1/2 pounds ripe fruit (like strawberries, mangos, or apples)\u003c/li>\n\u003cli>Honey, to taste\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003cli>Herbs, spices, and seasonings of choice, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper or Silpat liner\u003c/li>\n\u003cli>Food processor or blender\u003c/li>\n\u003cli>Offset or thin rubber spatula\u003c/li>\n\u003cli>Oven thermometer\u003c/li>\n\u003cli>Pizza cutter, pastry wheel, or scissors\u003c/li>\n\u003cli>Optional: Dehydrator\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with parchment paper or a Silpat liner. Set aside. To prepare the fruit, peel, hull, core, and/or de-pit the fruit so that you’re only working with the fruit’s flesh. Chop the fruit into large chunks and weigh the pieces. You want around 1 pound of chopped fruit.\u003c/li>\n\u003cli>Place fruit in the bowl of a food processor, and process until fruit has turned into a smooth puree. Taste the puree and season it with honey and salt as needed, keeping in mind that the sweetness will increase as the fruit dehydrates.\u003c/li>\n\u003cli>Transfer the puree to a medium-to-large saucepan. Bring the puree to a low simmer over medium heat and cook, stirring frequently to prevent scorching, until the puree has noticeably thickened. Depending on the water content of the puree, this step will take 10 to 20 minutes. You’re looking for a texture more like applesauce than jam; you still want it to be easily spreadable.\u003c/li>\n\u003cli>Once the puree has cooked down, add flavorings. For mango, I like to add a handful of cilantro leaves, which I steep for 10 minutes and then remove, as well as a few pinches of ground Sichuan peppercorn. For strawberry, I like to add a generous grinding of black pepper. Cinnamon and nutmeg would pair well with many different fruits, as would vanilla bean and cardamom.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to the lowest heat it will hold, ideally between 175 and 200 degrees. If you own a dehydrator, you can use it instead of the oven.\u003c/li>\n\u003cli>While the reduced puree is still warm, pour the puree onto the prepared baking sheet. Using an offset spatula, spread the puree into a large rectangle about 1/8-inch thick. The thinner the rectangle, the faster the fruit will dry and the stiffer the resulting roll-up will be. Try and spread the puree as evenly as possible (this will be easier or harder depending on the fruit).\u003c/li>\n\u003cli>Place the baking sheet in the oven and let the puree bake until it is longer be sticky and should peel easily off of the parchment paper, at least 4 to 6 hours. You may need to check on the oven periodically to monitor the temperature. If the oven is getting too hot, open the oven door occasionally to let it cool off. Take this time to rotate the baking sheet to ensure that the fruit is baking evenly.\u003c/li>\n\u003cli>Once the puree has dehydrated, remove the baking sheet from the oven and let it cool to room temperature. Using a pizza cutter or pastry wheel, slice the fruit into strips of whatever dimensions you’d like. I like to pull the strips off of the parchment and re-roll them into cylinders using wax paper, but they can also be rolled up in the parchment paper used for baking. Store the fruit roll-ups in an airtight container for up to a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What To Do About Your Recalled Meat",
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"content": "\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n",
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"excerpt": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"description": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Real Food, Real Movies: The Contest",
"title": "Real Food, Real Movies: The Contest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square",
"title": "Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>[vimeo 87116974]\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Beignets Ready for Mardi Gras",
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"content": "\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n",
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"excerpt": "It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchener to Open a Rotating Take-Out Window in Oakland",
"title": "Kitchener to Open a Rotating Take-Out Window in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Kimchi: Easy to Make It Your Own",
"title": "DIY Kimchi: Easy to Make It Your Own",
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"content": "\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>[contextly_sidebar id=\"7n19mZmz5dWRw8ROKPUB2mL0ejcdZF0U\"]\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "DIY Korean kimchi pickles may \u003cem>sound\u003c/em> intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\">\u003cimg class=\"size-full wp-image-78375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-paste.jpg\" alt=\"Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vibrant, spicy kimchi is simple to make at home and endlessly versatile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is easy to be intimidated by kimchi. Sit down at most any Korean restaurant and you will likely be greeted by an array of spicy pickled vegetables, some so unfamiliar in taste that you can’t imagine attempting to make them yourself.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget that negative thought. Kimchi is actually quite easy to make at home, and even easier to personalize once you’ve learned the basics. I like to make kimchi-style pickles out of just about anything. Napa cabbage and daikon radish are the most familiar, but kimchi can be made from anything from cucumbers to Brussels sprouts. Lest you think these variations skew too far from tradition, remember that kimchi is simply a Korean method of fermentation. There is an \u003ca href=\"http://www.kimchimuseum.co.kr/foreigner/english/intro.asp\" target=\"_blank\" rel=\"noopener\">entire museum in Seoul\u003c/a> dedicated to the myriad kimchis that exist and existed over the coarse of Korea’s history.\u003c/p>\n\u003cp>Winter is the perfect time to ferment a batch or two of kimchi. Cabbage and root vegetables are abundant, and the cooler (emphasis on the “er”) temperatures mean that fermentation won’t progress too quickly.\u003c/p>\n\u003cfigure id=\"attachment_78376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\">\u003cimg class=\"size-full wp-image-78376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bok-choy.jpg\" alt=\"I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to equal parts of bok choy and napa cabbage in my kimchi. I cut each into 2-inch pieces. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with a 50/50 blend of bok choy (the mature heads, not the tender baby bulbs) and Napa cabbage. One head of bok choy equals about a half a head of Napa. If the extra cabbage bothers you, simply double the recipe. I chop the leaves into large, 2-inch pieces, and then rub them with a generous 2 tablespoons of kosher salt. This salt rub accomplishes a few things: it draws moisture out of the cabbage and bok choy, seasons the leaves, and it serves as protection from any “bad” bacteria that could inoculate the vegetables once fermentation begins.* I let the salted leaves rest until the leaves soften and release at least 1/2 cup of liquid. It’ll take an hour or two.\u003c/p>\n\u003cfigure id=\"attachment_78377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/paste-ingredients.jpg\" alt=\"My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chili paste includes, from top left and moving clockwise, Korean kochukaru chili flakes, sliced ginger, chopped Asian pear, scallion whites, salted shrimp, and whole garlic cloves. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the bok choy and cabbage are resting, I prepare the remaining ingredients. First up: chili paste. This fiery, potent blend of kochukaru (Korean chili flakes), ginger, garlic, and fermented seafood is the heart of kimchi, providing catalysts for fermentation. Proportions and the choice of ingredients will vary from kimchi maker to kimchi maker; I like to make a relatively mild chili paste for a versatile finished kimchi. It is certainly possible to make vegan kimchi if you’d like. Good, umami-rich substitutions for the salted shrimp include miso, soy sauce, and ground seaweed.\u003c/p>\n\u003cfigure id=\"attachment_78379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\">\u003cimg class=\"size-full wp-image-78379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processed-paste.jpg\" alt=\"I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a food processor to puree the potent mix into a thick paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For my chili paste, I process a full head’s worth of peeled garlic cloves, about an inch of fresh ginger, 1/2 cup of kochukaru, and 2 tablespoons of salted shrimp (those little pink shrimp found in massive jars at Korean supermarkets) in my food processor with about 1/4 of an Asian pear (for natural sweetness) and the white ends of a bunch of scallions. Traditionalists can use a mortar and pestle if they desire. I let the whole mess whir in the food processor until a thick, homogenous paste forms.\u003c/p>\n\u003cfigure id=\"attachment_78380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\">\u003cimg class=\"size-full wp-image-78380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/other-ingredients.jpg\" alt=\"To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To add variety to my kimchi, I’ve added carrots, daikon radish, watermelon radish, and scallion greens. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I chop the remaining kimchi ingredients. Here I look for whatever crisp, crunchy vegetables that are available at the market. For this kimchi, I’m using carrots, daikon radish, watermelon radish, and the greens from that bunch of scallion whites that went into the chili paste. I julienned the carrots and daikon, which is simply the fancy way of saying that I cut them into thin, 2-inch long strips, cut the watermelon radish into thin wedges, and cut the scallion greens into 2-inch long pieces. You can, of course, modify this list with your favorite vegetables. Use around 1 to 1 1/2 cups of each chopped vegetable.\u003c/p>\n\u003cfigure id=\"attachment_78381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\">\u003cimg class=\"size-full wp-image-78381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mixing-with-hands.jpg\" alt=\"Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to wear rubber gloves while massaging the chili paste into the vegetables. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the bok choy and cabbage mixture has softened, I drain the leaves while reserving the extruded liquid. I mix the wilted leaves with the remaining chopped vegetables in a large bowl. Then I put on my handy rubber gloves. The first time I made kimchi, I mixed the chili paste into the cabbage with my bare hands. Big mistake. My hands burned with the fire unleashed by the capsaicin in the chili powder. Rubber gloves may not look cool, but they’re the only way to prevent chili burns. Gloves in place, add the chili paste to the vegetables and massage it into the vegetables. Make sure to coat all of the vegetables evenly.\u003c/p>\n\u003cfigure id=\"attachment_78382\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\">\u003cimg class=\"size-full wp-image-78382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/in-jar.jpg\" alt=\"Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\" width=\"700\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firmly pack the vegetables into a large glass jar. Caption: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, pack the vegetables into a large glass jar. I have one 2-quart jar that I like to use for kimchi, but you can use smaller jars if that’s what you have. Press the vegetables down into the jar (still wearing those gloves), and then use a chopstick or long skewer to break up any bubbles that have formed in the mixture. Now pour that reserved liquid from the bok choy mixture over the top of the pickles. This layer of salty liquid will help to reduce the amount of oxygen that reaches the kimchi fermenting below. Now close the lid loosely and set the jar in a cool, dark place to ferment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the chili paste already contains fermented ingredients (salted shrimp) as well as sugar from the Asian pear, fermentation will begin quickly. In as soon as 12 hours, you may begin to see bubbles forming in the vegetables and a separation line between the vegetables and the kimchi liquid. Taste the kimchi every 12 hours or so. Once it begins to taste a little tangy, move the jar to the fridge. At this point, the kimchi is ready to eat, but there’s no rush. The kimchi will continue to ferment, albeit slowly, in the fridge, and you can continue to eat the kimchi throughout many stages of fermentation. In its early stages, the kimchi will be relatively mild and best eaten raw. After a few weeks, it may begin to taste funkier than you’d like; at this point, it works well in soups, stir-fries, and even grilled cheese—don’t knock it ‘till you try it.\u003c/p>\n\u003cp>*The bacteria produced during the fermentation of kimchi are a species of lactobacillus named after the pickle. These bacteria thrive in a salt-rich environment, and are so prolific that they are able to displace any other forms of (likely more insidious) bacteria. Lactobacillus kimchi are happiest in an anaerobic, or oxygen-free, environment, so it is best to keep the fermenting vegetables away from as much oxygen as possible. This is why I like to add the salty cabbage water on top of the pickles. Why not simply seal the top of the fermenting jar? The by-product of all of this fermentation is carbon dioxide, which will build up and create pressure in the jar. While it is unlikely that a jar of kimchi fermenting at room temperature for three days will explode, I still like to be careful. Opening and closing the lid to check on the kimchi flavor will also help to release pressure in the jar.\u003c/p>\n\u003cfigure id=\"attachment_78383\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\">\u003cimg class=\"size-full wp-image-78383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-kimchi-2.jpg\" alt=\"DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY seasonal kimchi with radishes and carrots. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Kimchi\u003c/h3>\n\u003cp>\u003cstrong>Note: \u003c/strong>To make vegan kimchi, you can substitute 2 tablespoons white miso paste or 1 tablespoon soy sauce for the salted shrimp. Kochukaru and salted shrimp are available at Korean supermarkets like \u003ca href=\"http://www.koreanaplaza.com/\" target=\"_blank\" rel=\"noopener\">Koreana Plaza \u003c/a> in Oakland or \u003ca href=\"http://www.yelp.com/biz/woo-ri-food-market-san-francisco\" target=\"_blank\" rel=\"noopener\">Woori Food Market\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large head bok choy, sliced into 2-inch pieces\u003c/li>\n\u003cli>1/2 large head napa cabbage, sliced into 2-inch pieces\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>1 head (10 to 12 cloves) garlic, separated into cloves and peeled\u003c/li>\n\u003cli>1 bunch (8 to 10) scallions, white parts chopped, green parts sliced into 2-inch lengths\u003c/li>\n\u003cli>1/4 Asian pear, peeled and chopped\u003c/li>\n\u003cli>1/2 cup Korean chili flakes (kochukaru)\u003c/li>\n\u003cli>2 tablespoons salted shrimp\u003c/li>\n\u003cli>1 (1-inch) piece fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>2 carrots, peeled and julienned\u003c/li>\n\u003cli>1 (4-inch long) daikon radish, peeled and julliened\u003c/li>\n\u003cli>1/2 watermelon radish, halved and sliced into thin wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Food processor\u003c/li>\n\u003cli>1 (2-quart) glass jar or 2 (1-quart) glass jars\u003c/li>\n\u003cli>1 chopstick\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the bok choy and cabbage with kosher salt in a large bowl. Rub the salt into the leaves, squeezing gently, until the leaves begin to wilt. Let mixture rest until the bok choy and cabbage leaves soften and release at least 1/2 cup of liquid, 1 to 2 hours.\u003c/li>\n\u003cli>Meanwhile, make the chili paste by combining the garlic cloves, scallion whites, Asian pear, chili flakes, salted shrimp, and ginger until the mixture forms a paste.\u003c/li>\n\u003cli>Once the bok choy and cabbage have softened, drain the leaves, reserving the liquid. Mix the wilted greens with the scallion tops, carrots, daikon, and watermelon radish in a large bowl.\u003c/li>\n\u003cli>While wearing rubber gloves, mix the chili paste into the vegetables using your hands. Massage the paste into the vegetables. Firmly pack the vegetables into a 2-quart glass jar. Use a chopstick to pop any bubbles that have formed in the jar. Pour released cabbage liquid over the top of the vegetables to cover.\u003c/li>\n\u003cli>Lightly close jar and set in a cool, dark place until the vegetables begin to ferment, 1 to 3 days. Bubbles will form in the jar and the vegetables may separate from the liquid. Move the kimchi to the refrigerator. The kimchi can be served as soon as it ferments or until it no longer tastes appealing. Old kimchi can be cooked into soup or added to stir-fries.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Few Kitchen Websites You Should Be Visiting",
"title": "A Few Kitchen Websites You Should Be Visiting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78342\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\" alt=\"These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Of course you come to Bay Area Bites for all your Bay Area food needs. But, we (unfortunately) don't offer kitchen items for sale and we can't help you find the perfect \u003ca href=\"http://www.thriftynorthwestmom.com/amazon-pineapple-slicer-and-decorer-on-sale-for-4-14/\" target=\"_blank\">pineapple de-corer\u003c/a>.\u003c/p>\n\u003cp>Yes, we suggested \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/07/kitchen-gadgets-every-cook-has-to-have/\" title=\"Kitchen Gadgets Every Cook Has to Have\" target=\"_blank\">a number of items that most serious amateur chefs should have in their kitchen\u003c/a>. And, in the process of researching those kitchen gadgets, it became clear that amateur chefs also need to know where to get the items they need to elevate their kitchens.\u003c/p>\n\u003cp>In that spirit here are some kitchen sites you should visit before you start purchasing willy-nilly:\u003c/p>\n\u003cfigure id=\"attachment_78345\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\" alt=\"Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\" width=\"1065\" height=\"476\" class=\"size-full wp-image-78345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.williams-sonoma.com/\" target=\"_blank\">Williams-Sonoma\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.surlatable.com/\" target=\"_blank\">Sur La Table\u003c/a>\u003c/strong>: These two are kind of the granddaddies of high-end kitchen stores. You can be virtually guaranteed that, if you're willing to spend the money, you can find any kind of kitchen gadget you could possibly want at Williams-Sonoma or Sur La Table. \u003c/p>\n\u003cp>Williams-Sonoma, of course, does many things besides kitchen items and also owns West Elm and Pottery Barn. Sur La Table, with just 100 retail stores to Williams-Sonoma's 560, specializes in \"the art and soul of cooking.\" Either is a great place to start when looking for an obscure kitchen tool that you simply can't live with out. And, the added benefit is that, with physical locations, you can always visit to test out how that zester really fits in your hands.\u003c/p>\n\u003cfigure id=\"attachment_78346\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\" alt='Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52' width=\"1309\" height=\"541\" class=\"size-full wp-image-78346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://food52.com/provisions\" target=\"_blank\">Provisions by Food52\u003c/a>\u003c/strong>: Sure, Food52 started as website for cooks to read and talk about food. But, this past August, Food52 launched Provisions, which combines recipes with a catalog to buy the things you need to make the delicious-looking dishes in the pictures. The products are organized in collections like \"European Pastires\" or \"A Long Winter's Night\" or the practical \"Cleaning.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not as wholly comprehensive at the mega-stores and sites, Provisions by Food52 has more a hand-picked feel because the items are selected by the staff and by community members in Food52 -- and some of those items are unique only to Provisions. It's as much a place for inspiration as it is for serious checking off of your to-do list.\u003c/p>\n\u003cfigure id=\"attachment_78349\" class=\"wp-caption aligncenter\" style=\"max-width: 1317px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\" alt=\"OpenSky has a unique feel to its store and items. Photo: OpenSky\" width=\"1317\" height=\"593\" class=\"size-full wp-image-78349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">OpenSky has a unique feel to its store and items. Photo: OpenSky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OpenSky\u003c/strong>: In its few years, OpenSky has changed its business model a couple times, but what it offers now are small online shops and collections picked by celebrities or organizations. You can choose to follow people like Bobby Flay or Cynthia Rowley, who then select their favorite items. Or, follow a store like S'more Bakery in New York to see everything they come out with. Or, just search by category and keywords. The idea is that you'll see lots of different recommendations selected for you personally. While there are many different categories, the heavy focus is on food and kitchen items.\u003c/p>\n\u003cp>OpenSky has also developed a system of accumulating rewards points -- for purchasing items or referring friends -- and those points then give you discounts on future purchases. It's a dangerous rabbit hole to go down! Expect to spend some time browsing and looking for one-of-a-kind items.\u003c/p>\n\u003cfigure id=\"attachment_78348\" class=\"wp-caption aligncenter\" style=\"max-width: 1303px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\" alt=\"Cooking.com has a wide range of items. Photo: Cooking.com\" width=\"1303\" height=\"541\" class=\"size-full wp-image-78348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking.com has a wide range of items. Photo: Cooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking.com\u003c/strong>: On the other end of the spectrum is Cooking.com. The site, which has been around since 1998, prides itself on its corporate connections -- owned by Target! founders from Disney! -- and its massive collection of cooking items. And, we mean massive. You can find almost anything you want and the site frequently has sales or discounts. Cooking.com also offers a price match and satisfaction guarantee, in case that knife doesn't do quite what you want it to.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are plenty more niche sites for blenders or \u003ca href=\"http://www.globalsugarart.com/index.php\" target=\"_blank\">pastry items\u003c/a> or baking or \u003ca href=\"http://www.jacobbromwell.com/?utm_source=cj\" target=\"_blank\">metal bowls made by hand in the USA\u003c/a>. This is certainly not comprehensive, but hopefully it'll put you on the digital trail of some good deals and handy kitchen items. Just don't waste too much time browsing while at work!\u003c/p>\n\u003ch3>Where do you buy your kitchen items?\u003c/h3>\n\n",
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"headline": "A Few Kitchen Websites You Should Be Visiting",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78342\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\" alt=\"These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Of course you come to Bay Area Bites for all your Bay Area food needs. But, we (unfortunately) don't offer kitchen items for sale and we can't help you find the perfect \u003ca href=\"http://www.thriftynorthwestmom.com/amazon-pineapple-slicer-and-decorer-on-sale-for-4-14/\" target=\"_blank\">pineapple de-corer\u003c/a>.\u003c/p>\n\u003cp>Yes, we suggested \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/07/kitchen-gadgets-every-cook-has-to-have/\" title=\"Kitchen Gadgets Every Cook Has to Have\" target=\"_blank\">a number of items that most serious amateur chefs should have in their kitchen\u003c/a>. And, in the process of researching those kitchen gadgets, it became clear that amateur chefs also need to know where to get the items they need to elevate their kitchens.\u003c/p>\n\u003cp>In that spirit here are some kitchen sites you should visit before you start purchasing willy-nilly:\u003c/p>\n\u003cfigure id=\"attachment_78345\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\" alt=\"Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\" width=\"1065\" height=\"476\" class=\"size-full wp-image-78345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.williams-sonoma.com/\" target=\"_blank\">Williams-Sonoma\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.surlatable.com/\" target=\"_blank\">Sur La Table\u003c/a>\u003c/strong>: These two are kind of the granddaddies of high-end kitchen stores. You can be virtually guaranteed that, if you're willing to spend the money, you can find any kind of kitchen gadget you could possibly want at Williams-Sonoma or Sur La Table. \u003c/p>\n\u003cp>Williams-Sonoma, of course, does many things besides kitchen items and also owns West Elm and Pottery Barn. Sur La Table, with just 100 retail stores to Williams-Sonoma's 560, specializes in \"the art and soul of cooking.\" Either is a great place to start when looking for an obscure kitchen tool that you simply can't live with out. And, the added benefit is that, with physical locations, you can always visit to test out how that zester really fits in your hands.\u003c/p>\n\u003cfigure id=\"attachment_78346\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\" alt='Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52' width=\"1309\" height=\"541\" class=\"size-full wp-image-78346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://food52.com/provisions\" target=\"_blank\">Provisions by Food52\u003c/a>\u003c/strong>: Sure, Food52 started as website for cooks to read and talk about food. But, this past August, Food52 launched Provisions, which combines recipes with a catalog to buy the things you need to make the delicious-looking dishes in the pictures. The products are organized in collections like \"European Pastires\" or \"A Long Winter's Night\" or the practical \"Cleaning.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not as wholly comprehensive at the mega-stores and sites, Provisions by Food52 has more a hand-picked feel because the items are selected by the staff and by community members in Food52 -- and some of those items are unique only to Provisions. It's as much a place for inspiration as it is for serious checking off of your to-do list.\u003c/p>\n\u003cfigure id=\"attachment_78349\" class=\"wp-caption aligncenter\" style=\"max-width: 1317px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\" alt=\"OpenSky has a unique feel to its store and items. Photo: OpenSky\" width=\"1317\" height=\"593\" class=\"size-full wp-image-78349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">OpenSky has a unique feel to its store and items. Photo: OpenSky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OpenSky\u003c/strong>: In its few years, OpenSky has changed its business model a couple times, but what it offers now are small online shops and collections picked by celebrities or organizations. You can choose to follow people like Bobby Flay or Cynthia Rowley, who then select their favorite items. Or, follow a store like S'more Bakery in New York to see everything they come out with. Or, just search by category and keywords. The idea is that you'll see lots of different recommendations selected for you personally. While there are many different categories, the heavy focus is on food and kitchen items.\u003c/p>\n\u003cp>OpenSky has also developed a system of accumulating rewards points -- for purchasing items or referring friends -- and those points then give you discounts on future purchases. It's a dangerous rabbit hole to go down! Expect to spend some time browsing and looking for one-of-a-kind items.\u003c/p>\n\u003cfigure id=\"attachment_78348\" class=\"wp-caption aligncenter\" style=\"max-width: 1303px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\" alt=\"Cooking.com has a wide range of items. Photo: Cooking.com\" width=\"1303\" height=\"541\" class=\"size-full wp-image-78348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking.com has a wide range of items. Photo: Cooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking.com\u003c/strong>: On the other end of the spectrum is Cooking.com. The site, which has been around since 1998, prides itself on its corporate connections -- owned by Target! founders from Disney! -- and its massive collection of cooking items. And, we mean massive. You can find almost anything you want and the site frequently has sales or discounts. Cooking.com also offers a price match and satisfaction guarantee, in case that knife doesn't do quite what you want it to.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are plenty more niche sites for blenders or \u003ca href=\"http://www.globalsugarart.com/index.php\" target=\"_blank\">pastry items\u003c/a> or baking or \u003ca href=\"http://www.jacobbromwell.com/?utm_source=cj\" target=\"_blank\">metal bowls made by hand in the USA\u003c/a>. This is certainly not comprehensive, but hopefully it'll put you on the digital trail of some good deals and handy kitchen items. Just don't waste too much time browsing while at work!\u003c/p>\n\u003ch3>Where do you buy your kitchen items?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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