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"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
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"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"title": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\" alt=\"Memorial altar. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial altar. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most revered local celebrations, \u003ca href=\"http://www.dayofthedeadsf.org/\">San Francisco's Día de los Muertos\u003c/a> (\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Day of the Dead\u003c/a>), took place on Saturday, November 2 in the Mission District. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us and provides the time to acknowledge and reflect on the importance of those who have died.\u003c/p>\n\u003cp>A candlelight procession began at 22nd and Bryant, snaked its way through the streets of the Mission, and returned to the starting point. Local voices were heard loud and clear throughout the event -- some expressed frustration at the \u003ca href=\"http://www.nbcbayarea.com/news/local/Ellis-Act-Evictions-Rising-in-San-Francisco-229183291.html\">current Ellis Act evictions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\" alt=\"Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Concurrently, festivities took place at Garfield Park with The Festival of Altars, where artists created beautiful and heartfelt memorials. This year's celebration included performance art, altars in honor of those who have died due to hunger or migrant farming, and awe-inspiring works of art. Please enjoy these images which show the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003ch3>ALTARS\u003c/h3>\n\u003cfigure id=\"attachment_73312\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73313\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73307,73309,73311,73314,73315,73316,73317,73318,73319,73320,73310,73321\"]\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73365\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73362,73363,73355,73358,73353,73357,73361,73359,73364,73360,73356,73352\"]\u003c/p>\n\u003ch3>MISSION STREET SCENES SUGAR SKULLS AND PAN DE MUERTO\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\" alt=\"Sugar skull makers. Photo: Naomi Fiss\" width=\"906\" height=\"700\" class=\"aligncenter size-full wp-image-73385\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73371,73372,73373,73374,73375,73376,73380,73379,73382,73383,73384,73386\"]\u003c/p>\n\u003ch3>CANDLELIGHT VIGIL\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\" alt=\"Candlelight memorial for Eddie, Lou Reed and others. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73393\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73395,73394,73391\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879-680x1024.jpg\" alt=\"Woman lights candle during candlelight vigil. Photo: Naomi Fiss\" width=\"680\" height=\"1024\" class=\"aligncenter size-large wp-image-73392\">\u003c/a>\u003c/p>\n\u003ch3>THE PROCESSION\u003c/h3>\n\u003cp>[gallery link=\"file\" ids=\"73400,73401,73402,73403,73404,73405,73406,73408,73410\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\" alt=\"Skeleton dancer. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"aligncenter size-full wp-image-73409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss' photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73365\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>CANDLELIGHT VIGIL\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\" alt=\"Candlelight memorial for Eddie, Lou Reed and others. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73393\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
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"disqusTitle": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"title": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
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"content": "\u003cfigure id=\"attachment_73252\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/87711682@N00/3893851377/in/photolist-6W61mz-6Wa3VE-6XjUPu-75ts6c-76TiRo-7hN36t-7oMp72-7oRfkb-7xpjYR-7S9QQp-8ee22y-8ee1gY-8eaH5K-8eaJ3k-ayaNio-9LkdS7-9JGRF2-fwpjbS-d3F1wS-fwa3tV-7ZS2fB-9bwt8h-8ojrLB-9LhquD-9LhqLk-7AYABJ-b2Y41D-cYjRKy-8xR8ZF-8xJd6H-bmffr2-7RZgmo-8tPnfQ-d9JzAZ-csfcPw-csfxBL-9NSxCk-bTUbED-bQFJPK-csfyiL-9N2Wcj-9MZcda-9MZegK-7Qk16Q-d4WQD9-8gRTup-8gVaju-8QcoVG-8Q9jsg-8Q9hLM-7ZVbVf\">\u003cimg class=\"size-full wp-image-73252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg\" alt=\"Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>To make beer, you need hops. To get hops, most breweries buy from farmers. But, a few actually grow the hops themselves.\u003c/p>\n\u003cp>\u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, based in Berkeley, joined that club this year with some unique urban hops that were grown in community gardens and front yards around Oakland. The beer made from the local hops, called Oakland's Hop Harvest Ale, will be featured at a festival fundraiser this Saturday, Nov. 9, raising money for \u003ca href=\"http://www.victorygardenfoundation.org/\" target=\"_blank\">the Victory Garden Foundation\u003c/a>. The foundation provided one of the places the hops were grown at \u003ca href=\"http://www.peoplesvictorygarden.org/\" target=\"_blank\">the People's Victory Garden\u003c/a>, at 52nd and Telegraph Ave. It's also a nonprofit organization that educates people about gardening and grows food in community gardens to give to pantries and individuals in need.\u003c/p>\n\u003cp>Growing local hops seems to be an inevitable next step in the evolving local food and urban homesteading movement but brewery-grade hops-growing is not widespread yet.\u003c/p>\n\u003cp>\"It's not very common, but I think we're going to see more of it,\" said Mark Cabrera of locally-grown hops. Cabrera is Bison's Sales Manager and an Oakland resident. Most notably, both \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a> and \u003ca href=\"https://avbc.com/\" target=\"_blank\">Anderson Valley Brewing Company\u003c/a> grow some of their own hops on site, which they make specialty beers from, while purchasing the rest of their hops from growers.\u003c/p>\n\u003cp>But, as far as Cabrera knows there aren't any other large breweries that have grown hops right in the middle of cities like Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" ids=\"73197,73198,73199,73192,73191,73193,73203,73206,73202\"]\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n",
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"excerpt": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"title": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n",
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"excerpt": "BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ",
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"headline": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
"title": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n",
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"excerpt": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
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"description": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
"title": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley",
"title": "5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-72570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pepples2.jpg\" alt=\"Pepples glazed doughnuts\" width=\"1000\" height=\"786\">\u003cfigcaption class=\"wp-caption-text\">Pepples Donut Farm glazed doughnuts in Oakland. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places in Oakland and Berkeley where I get my fried dough fix, and feel free to share in the comments your own personal go-to spots.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72914,72915,72916,72917,72918,72919\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.doughnutdolly.com\" target=\"_blank\" rel=\"noopener\">Doughnut Dolly\u003c/a>\u003c/strong> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n482 B 49th St. [\u003ca href=\"http://goo.gl/tlZf83\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-6738\u003cbr>\nHours: Wed-Thu 8am-3pm; Fri-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughnutDolly\" target=\"_blank\" rel=\"noopener\">DoughnutDolly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughnutdolly\" target=\"_blank\" rel=\"noopener\">@doughnutdolly\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Enter the elegant confines of Hannah Hoffman's Doughnut Dolly shop in Temescal Alley, and you'll get to savor one of the best doughnuts in the Bay Area. Light, airy, dusted with sugar and plumped up with fresh fillings right on the spot, it's worth making the trek to North Oakland to indulge in one of Doughnut Dolly's exquisite treats (and get there quickly as they sell out fast!) They sell a small selection of drinks and products and now have a second location in \u003ca href=\"http://www.doughnutdolly.com/site/page/home\" target=\"_blank\" rel=\"noopener\">Berkeley\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72997,72998,72999,73000,73001,7300\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,73007\"]\u003c/p>\n\u003cp>If you're not in the mood for an entire doughnut (hard to believe, I know) and just want a few nibbles, or are in the mood to sample a variety of flavors -- then Donut Savant is the place for you. Laurel Davis' \"wholes,\" or doughnut holes served in mini-cupcake liners, are a delicious way to have just one bite or a sugary bingefest. Prices range from a mere 50 cents to a dollar, and they serve coffee, tea and assortment of other drinks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.donutsavant.com/\" target=\"_blank\" rel=\"noopener\">Donut Savant\u003c/a>\u003c/strong>\u003cbr>\n1934 Broadway [\u003ca href=\"http://goo.gl/SFRcb3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 972-8268\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/donutsavant\" target=\"_blank\" rel=\"noopener\">donut savant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonutSavant\" target=\"_blank\" rel=\"noopener\">@DonutSavant\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72569,72570,72571,72572,72573,72574\" exclude=\"72804,72805,72806,72807,72808,72809, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72923,72924,72925,72926,72927,72928\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72804,72805,72806,72807,72808,72809\" exclude=\"72569,72570,72571,72572,72573,72574, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.doughnutdolly.com\" target=\"_blank\" rel=\"noopener\">Doughnut Dolly\u003c/a>\u003c/strong> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n482 B 49th St. [\u003ca href=\"http://goo.gl/tlZf83\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-6738\u003cbr>\nHours: Wed-Thu 8am-3pm; Fri-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughnutDolly\" target=\"_blank\" rel=\"noopener\">DoughnutDolly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughnutdolly\" target=\"_blank\" rel=\"noopener\">@doughnutdolly\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Enter the elegant confines of Hannah Hoffman's Doughnut Dolly shop in Temescal Alley, and you'll get to savor one of the best doughnuts in the Bay Area. Light, airy, dusted with sugar and plumped up with fresh fillings right on the spot, it's worth making the trek to North Oakland to indulge in one of Doughnut Dolly's exquisite treats (and get there quickly as they sell out fast!) They sell a small selection of drinks and products and now have a second location in \u003ca href=\"http://www.doughnutdolly.com/site/page/home\" target=\"_blank\" rel=\"noopener\">Berkeley\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.donutsavant.com/\" target=\"_blank\" rel=\"noopener\">Donut Savant\u003c/a>\u003c/strong>\u003cbr>\n1934 Broadway [\u003ca href=\"http://goo.gl/SFRcb3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 972-8268\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/donutsavant\" target=\"_blank\" rel=\"noopener\">donut savant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonutSavant\" target=\"_blank\" rel=\"noopener\">@DonutSavant\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB's Kate Williams offers her take.",
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"description": "20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB's Kate Williams offers her take.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné",
"title": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116900251&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>It seems like there are three classes of wine consumers: those happy to buy Two Buck Chuck at Trader Joe’s; a small, monied group of aesthetes quibbling over the wine list at top restaurants; and a vast middle class picking out something with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/11/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying/\">pretty label\u003c/a> at the supermarket for $15-30 dollars. Jon Bonné professes to write for all three types. He’s the wine editor of the \u003ca href=\"http://www.sfgate.com/wine/\">\u003cem>San Francisco Chronicle\u003c/em>\u003c/a> and he’s just come out with a book called \u003ca href=\"http://www.amazon.com/The-New-California-Wine-Revolution/dp/1607743000\">\u003cem>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\" width=\"400\" class=\"aligncenter size-full wp-image-72756\">\u003c/a>\u003c/p>\n\u003cp>What can there possibly be to say about California wine that’s new? “The reason I sort of set out to write this was I realized there’s an entire generation of winemakers who people, for the most part, haven’t really heard of,\" Bonné told \u003ca href=\"http://www.californiareport.org/\">The California Report\u003c/a>. \"What they were doing was not only interesting and important and of course delicious, but it was really as significant, culturally, as what the first modern generation of pioneers did -- the Robert Mondavis and the Warren Winiarskis -- in terms of looking at California with a global perspective, seeing that this was an amazing place to grow wine.\"\u003c/p>\n\u003cp>You might be thinking \"Hasn't that been well established by now?\" Yes and no. A lot depends these days on how you come down about the trend toward making \"fruit bombs.\" That is to say, big, jammy, fruit-forward wines full of alcohol and sugar dominate the California wine market and have for years. That's put off sophisticated palates, if not the wider drinking public.\u003c/p>\n\u003cfigure id=\"attachment_72755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\" alt=\"Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Count Bonné among the sophisticates. Fruit bombs, he says, \"are very appealing to folks who are just getting into wine, and of course, it’s big, it’s expressive. You can kind of pick out big fruit flavors in it. But ultimately, when you look at the grand culture of wine, the reasons that significant areas have been significant -- it’s because they speak with a specific sense of place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Folks in the wine world refer to that as \u003cem>terroir\u003c/em> -- the taste of the earth and climate in a particular place, as expressed in a bottle of wine. But given that wine grapes are growing all over the state now, and vintners mix and match for taste and cost, how is a wine drinker who wants to taste what a region tastes like know he’s getting terroir?\u003c/p>\n\u003cp>“Even the French didn’t find these perfect little pieces of land,\" Bonné says. \"There was politics involved. There was convenience involved.” As in which places were ideal for sending wines to market in Paris. “\u003cem>Terroir\u003c/em> is always influenced by man. It's no different here. This is in no way to question that Napa Valley is an amazing place to grow grapes, because it absolutely is, but it is not sort of divine providence that Napa Valley is the best place in the world to grow grapes and Lodi isn’t, or the Sierra foothills aren’t. It’s just that Napa had really good marketing.”\u003c/p>\n\u003cp>Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.\u003c/p>\n\u003cfigure id=\"attachment_72757\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\" alt='Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro' width=\"1000\" height=\"665\" class=\"size-full wp-image-72757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Today, he says, winemakers are looking for great places with great soil that “just happened to have been overlooked in the past,” places like the southern Santa Cruz Mountains. One of the people Bonné profiles in the book is Bonny Doon Vineyard alum Prudy Foxx. She's been nicknamed the \"Grape Whisperer.\" She specializes in discovering neglected plantings, helping farmers improve their technique, and matching grapes to the right winemaker. Bonné writes Foxx is determined to get the region back on the map, but her day to day life is about solving problems for local winemakers. \"Nobody calls me because they're happy,\" she tells him.\u003c/p>\n\u003cfigure id=\"attachment_72763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\" alt=\"Ron Mansfield's nickname is the "Johnny Grapeseed" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ron Mansfield's nickname is the \"Johnny Grapeseed\" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Also profiled in the book: Ron Mansfield of Placerville, a place known as much for its apple orchards as for its grapes. Mansfield realized the local, granite-rich soil many were using for Zinfadel naturally lends itself to Grenache and Gamay Noir, grapes that lead to Rhone style wines. He also differs from the California norm in the way he grows his grapes. Head-trained vines are trellised to a single wooden stake. Mansifeld jokingly calls it the \"Mansfield Vertical Cordon,\" but it's a practice commonly seen in the Rhone -- as well as old-time California.\u003c/p>\n\u003cp>Farming techniques have changed in a number of other ways. Many winemakers are thinking seriously, critically, about where, exactly, they grow certain varietals. They're backing away from heavy use of new oak. Ripeness levels are drifting downward, especially with varietals that are prone to accumulating sugar to begin with.\u003c/p>\n\u003cp>\u003cem>The New California Wine\u003c/em> is more of a coffee table book than it is a reference guide, and yet it's more of a reference guide than your typical coffee table book. It's really a compendium of bite-sized introductions to winemakers trying to take California in a different stylistic direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time and again, as Bonné arrives at a winemaker's table, he notes a bottle of Old World wine on the table. Bonné is, of course, self-selecting people who share his European-biased palette. But this also serves as a signal to people who've dismissed California fruit bombs to reconsider: come on back, he seems to be saying. The wine is fine.\u003c/p>\n\n",
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"excerpt": "Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116900251&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>It seems like there are three classes of wine consumers: those happy to buy Two Buck Chuck at Trader Joe’s; a small, monied group of aesthetes quibbling over the wine list at top restaurants; and a vast middle class picking out something with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/11/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying/\">pretty label\u003c/a> at the supermarket for $15-30 dollars. Jon Bonné professes to write for all three types. He’s the wine editor of the \u003ca href=\"http://www.sfgate.com/wine/\">\u003cem>San Francisco Chronicle\u003c/em>\u003c/a> and he’s just come out with a book called \u003ca href=\"http://www.amazon.com/The-New-California-Wine-Revolution/dp/1607743000\">\u003cem>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\" width=\"400\" class=\"aligncenter size-full wp-image-72756\">\u003c/a>\u003c/p>\n\u003cp>What can there possibly be to say about California wine that’s new? “The reason I sort of set out to write this was I realized there’s an entire generation of winemakers who people, for the most part, haven’t really heard of,\" Bonné told \u003ca href=\"http://www.californiareport.org/\">The California Report\u003c/a>. \"What they were doing was not only interesting and important and of course delicious, but it was really as significant, culturally, as what the first modern generation of pioneers did -- the Robert Mondavis and the Warren Winiarskis -- in terms of looking at California with a global perspective, seeing that this was an amazing place to grow wine.\"\u003c/p>\n\u003cp>You might be thinking \"Hasn't that been well established by now?\" Yes and no. A lot depends these days on how you come down about the trend toward making \"fruit bombs.\" That is to say, big, jammy, fruit-forward wines full of alcohol and sugar dominate the California wine market and have for years. That's put off sophisticated palates, if not the wider drinking public.\u003c/p>\n\u003cfigure id=\"attachment_72755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\" alt=\"Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Count Bonné among the sophisticates. Fruit bombs, he says, \"are very appealing to folks who are just getting into wine, and of course, it’s big, it’s expressive. You can kind of pick out big fruit flavors in it. But ultimately, when you look at the grand culture of wine, the reasons that significant areas have been significant -- it’s because they speak with a specific sense of place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Folks in the wine world refer to that as \u003cem>terroir\u003c/em> -- the taste of the earth and climate in a particular place, as expressed in a bottle of wine. But given that wine grapes are growing all over the state now, and vintners mix and match for taste and cost, how is a wine drinker who wants to taste what a region tastes like know he’s getting terroir?\u003c/p>\n\u003cp>“Even the French didn’t find these perfect little pieces of land,\" Bonné says. \"There was politics involved. There was convenience involved.” As in which places were ideal for sending wines to market in Paris. “\u003cem>Terroir\u003c/em> is always influenced by man. It's no different here. This is in no way to question that Napa Valley is an amazing place to grow grapes, because it absolutely is, but it is not sort of divine providence that Napa Valley is the best place in the world to grow grapes and Lodi isn’t, or the Sierra foothills aren’t. It’s just that Napa had really good marketing.”\u003c/p>\n\u003cp>Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.\u003c/p>\n\u003cfigure id=\"attachment_72757\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\" alt='Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro' width=\"1000\" height=\"665\" class=\"size-full wp-image-72757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Today, he says, winemakers are looking for great places with great soil that “just happened to have been overlooked in the past,” places like the southern Santa Cruz Mountains. One of the people Bonné profiles in the book is Bonny Doon Vineyard alum Prudy Foxx. She's been nicknamed the \"Grape Whisperer.\" She specializes in discovering neglected plantings, helping farmers improve their technique, and matching grapes to the right winemaker. Bonné writes Foxx is determined to get the region back on the map, but her day to day life is about solving problems for local winemakers. \"Nobody calls me because they're happy,\" she tells him.\u003c/p>\n\u003cfigure id=\"attachment_72763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\" alt=\"Ron Mansfield's nickname is the "Johnny Grapeseed" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ron Mansfield's nickname is the \"Johnny Grapeseed\" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Also profiled in the book: Ron Mansfield of Placerville, a place known as much for its apple orchards as for its grapes. Mansfield realized the local, granite-rich soil many were using for Zinfadel naturally lends itself to Grenache and Gamay Noir, grapes that lead to Rhone style wines. He also differs from the California norm in the way he grows his grapes. Head-trained vines are trellised to a single wooden stake. Mansifeld jokingly calls it the \"Mansfield Vertical Cordon,\" but it's a practice commonly seen in the Rhone -- as well as old-time California.\u003c/p>\n\u003cp>Farming techniques have changed in a number of other ways. Many winemakers are thinking seriously, critically, about where, exactly, they grow certain varietals. They're backing away from heavy use of new oak. Ripeness levels are drifting downward, especially with varietals that are prone to accumulating sugar to begin with.\u003c/p>\n\u003cp>\u003cem>The New California Wine\u003c/em> is more of a coffee table book than it is a reference guide, and yet it's more of a reference guide than your typical coffee table book. It's really a compendium of bite-sized introductions to winemakers trying to take California in a different stylistic direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time and again, as Bonné arrives at a winemaker's table, he notes a bottle of Old World wine on the table. Bonné is, of course, self-selecting people who share his European-biased palette. But this also serves as a signal to people who've dismissed California fruit bombs to reconsider: come on back, he seems to be saying. The wine is fine.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
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"content": "\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.",
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"title": "Cheese Class: Making Chevre with the San Francisco Milkmaid | KQED",
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"headline": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"datePublished": "2013-10-27T10:14:13-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Halloween with Homemade Candy Corn",
"title": "DIY Your Halloween with Homemade Candy Corn",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n",
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"excerpt": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"description": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level",
"title": "Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[vimeo 73431292] \u003c/p>\n\u003cp>Just in time for cooler fall climes, there’s a new book called \u003ca href=\"http://www.meltmacaroni.com/melt-the-cookbook/\">\u003cem>Melt: The Art of Macaroni and Cheese\u003c/em>\u003c/a>. Local northern California food writers and BAB bloggers \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephaniestiavetti/\">Stephanie Stiavetti\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/garrettmccord/\">Garrett McCord\u003c/a> have developed new takes on the classic comfort food and their innovative creations tempt and excite. The duo has also achieved expert status on how to shop for and cook with cheese. Bay Area Bites caught up with the authors to discuss their newly published book. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\" alt=\"Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord\" width=\"400\" class=\"aligncenter size-full wp-image-72638\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003cem>Melt\u003c/em> asks folks to take something we think we know – pasta and cheese — and consider making it with different ingredients to go beyond the comfy mac and cheese casserole. What are some of your key recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> I think one of the recipes I personally dig that shows a unique spin on the subject is our beet and Roquefort mac with poppy seeds. It's got a 90s grunge, Pretty In Pink, guy-liner thing going for it appearance-wise with the beet-mornay sauce. Plus, Roquefort sauces are somewhat unique. It gives the mornay some serious blue bite in all that magenta-hued deliciousness.\u003c/p>\n\u003cfigure id=\"attachment_72636\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\" alt=\"Garrett McCord. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garrett McCord. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Even though we’re madly in love with uber-thick, creamy macaroni dishes, we really tried to expand our thinking outside of the standard cheesy-mac. The salad chapter is filled with non-standard macaroni and cheese recipes, my favorite being the Humboldt Fog, Grilled Peaches, and Orzo. We even hopped over into dessert territory, where another one my favorite dishes lives: a decadent cannelloni stuffed with fromage blanc and chevre, drizzled with a creamy peach topping that is given a touch of heat by the merest pinch of ghost pepper.\u003c/p>\n\u003cfigure id=\"attachment_72637\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\" alt=\" Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Fall is upon us, and almost the perfect season to launch a book that incorporates melted cheese at its ooey gooey best. What are some recipes that take advantage of our farmers’ market scene for fall?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> The stuffed pumpkin is definitely a perfect recipe for Autumn – take a sugar pumpkin, hollow it out, pre-bake it, and then you fill it with sausage, cheese, pasta, and cream. It’s got show for sure, but the taste when the cream becomes infused with the flavor of roasted pumpkin? It’s more wonderful than a stampede of corgis.\u003c/p>\n\u003cp>There’s also a salad recipe using persimmons and Fiscalini cheddar that’s easy to make and hits every note on the tongue; sweet, fruity, sour, it’s all there and really quite satisfying. Plus, it let me put one of my favorite fruits in the book!\u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Hands down, the Kasëspätzle reigns supreme as my favorite fall dish. It’s so simple to create but yields a seriously impressive tangle of tender, homemade dumplings smothered with melted Edam cheese. To top off this recipe, we caramelize a few super-sweet onions that you’ll see popping up at the farmers' market. Making this dish is like a big, old culinary bear hug: creamy, hearty, and bursting with flavor. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some tips for making and eating macaroni and cheese?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Pre-heat your milk on the stovetop first if you plan to make a mornay. Seriously, using cold milk will slow down the process to a crawl. Warming speeds things up significantly by about 10 minutes. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Turn off the heat on your béchamel before adding the grated cheese! Heating cheese too fast can cause the liquids and solids to separate, which makes for a very sad sauce indeed. We make a note in every recipe to remove the pot from the heat before adding the cheese, but I always make sure to mention it so people know that it’s an important step.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are both cheese experts at this point. Where do you buy and eat cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Stephanie introduced me to \u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">The Pasta Shop in Berkeley\u003c/a>, and now when I go to visit her from Sac I always end up making a quick stop there. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> I love \u003ca href=\"http://rockridgemarkethall.com/pasta-shop\">The Pasta Shop in Oakland\u003c/a> and Berkeley, and I’m a frequent visitor to \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheese Board\u003c/a> (of course) and an awesome new shop that just popped up in Oakland a few years ago called \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel\u003c/a>. It was opened by a local cheese lover named Jena; she’s incredibly knowledgeable and passionate about cheese. And her kitchen serves up some gorgeous hot dishes made from the cheeses she sells at the counter!\u003c/p>\n\u003cp>\u003cstrong>Melt Book Tour Information:\u003c/strong> \u003ca href=\"http://www.meltmacaroni.com/events/\">\u003cstrong>View local book events\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\" alt=\"Pumpkin Stuffed with Fontina, Italian sausage and macaroni. Photo: Matt Armendariz, Courtesy of Little, Brown and Company\" width=\"500\" class=\"size-full wp-image-72634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Stuffed with Fontina, Italian sausage and macaroni.\u003cbr>Photo: Matt Armendariz, Courtesy of Little, Brown and Company\u003c/figcaption>\u003c/figure>\n\u003ch3>RECIPE: Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni\u003c/h3>\n\u003cp>\u003cem>Recipe by Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 pound mild Italian pork sausage\u003c/li>\n\u003cli>4 ounces elbow macaroni\u003c/li>\n\u003cli>5 ounces Fontina, cut into 1/4-inch cubes\u003c/li>\n\u003cli>2 ounces Gruyère, cut into 1/4-inch cubes\u003c/li>\n\u003cli>3 scallions, diced\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1 teaspoon chopped fresh thyme\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>Fontina is a creamy, woodsy, Alpine-style cheese. There are many varieties of Fontina, from Swiss to Italian, with some fine specimens even coming out of Wisconsin. Each has its own unique profile, so be sure to taste them all and pick the one that you like best. Regardless of which you choose, you will get a nice, semi-hard texture and subtle mushroomy flavor.\u003c/p>\n\u003cp>It just so happens that Fontina pairs beautifully with the sugary flavors of a good baking pumpkin. This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.\u003c/p>\n\u003cp>Although best with Fontina (and a touch of Gruyere, another Alpine favorite), this recipe is flexible and can use whatever cheeses, meats, onions, or extra pasta you have on hand. Feel free to experiment.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside.\u003c/p>\n\u003cp>Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.\u003c/p>\n\u003cp>2. Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned. Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy.\u003c/p>\n\u003cp>3. Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process.\u003c/p>\n\u003cp>4. In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese. Pour the cream over the filling. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.\u003c/p>\n\u003cp>5. Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile. You can serve this dish two ways: Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Alternative cheeses:\u003c/strong> Fontina and Gruyère are widely available and are best used for this recipe, but feel free to try your favorite cheese. We particularly like Valley Ford’s Estero Gold or its Highway 1 Fontina, as well as Roth Käse’s MezzaLuna Fontina. If you want to try something radical, a creamy blue cheese like Buttermilk Blue or Cambozola will do nicely too.\u003c/p>\n\u003cp>\u003cstrong>Wine pairings:\u003c/strong> white Rhône Valley blends, Viognier, oaky Chardonnay, champagne\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional pairings for the cheese:\u003c/strong> apples, toasted walnuts, toasted hazelnuts\u003c/p>\n\n",
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"excerpt": "A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about \u003cem>Melt\u003c/em> and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Just in time for cooler fall climes, there’s a new book called \u003ca href=\"http://www.meltmacaroni.com/melt-the-cookbook/\">\u003cem>Melt: The Art of Macaroni and Cheese\u003c/em>\u003c/a>. Local northern California food writers and BAB bloggers \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephaniestiavetti/\">Stephanie Stiavetti\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/garrettmccord/\">Garrett McCord\u003c/a> have developed new takes on the classic comfort food and their innovative creations tempt and excite. The duo has also achieved expert status on how to shop for and cook with cheese. Bay Area Bites caught up with the authors to discuss their newly published book. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-cover600.jpg\" alt=\"Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord\" width=\"400\" class=\"aligncenter size-full wp-image-72638\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003cem>Melt\u003c/em> asks folks to take something we think we know – pasta and cheese — and consider making it with different ingredients to go beyond the comfy mac and cheese casserole. What are some of your key recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> I think one of the recipes I personally dig that shows a unique spin on the subject is our beet and Roquefort mac with poppy seeds. It's got a 90s grunge, Pretty In Pink, guy-liner thing going for it appearance-wise with the beet-mornay sauce. Plus, Roquefort sauces are somewhat unique. It gives the mornay some serious blue bite in all that magenta-hued deliciousness.\u003c/p>\n\u003cfigure id=\"attachment_72636\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/garrett-mccord600.jpg\" alt=\"Garrett McCord. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garrett McCord. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Even though we’re madly in love with uber-thick, creamy macaroni dishes, we really tried to expand our thinking outside of the standard cheesy-mac. The salad chapter is filled with non-standard macaroni and cheese recipes, my favorite being the Humboldt Fog, Grilled Peaches, and Orzo. We even hopped over into dessert territory, where another one my favorite dishes lives: a decadent cannelloni stuffed with fromage blanc and chevre, drizzled with a creamy peach topping that is given a touch of heat by the merest pinch of ghost pepper.\u003c/p>\n\u003cfigure id=\"attachment_72637\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/stephanie-stiavetti600.jpg\" alt=\" Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\" width=\"300\" class=\"size-full wp-image-72637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephanie Stiavetti. Photo credit: Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Fall is upon us, and almost the perfect season to launch a book that incorporates melted cheese at its ooey gooey best. What are some recipes that take advantage of our farmers’ market scene for fall?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> The stuffed pumpkin is definitely a perfect recipe for Autumn – take a sugar pumpkin, hollow it out, pre-bake it, and then you fill it with sausage, cheese, pasta, and cream. It’s got show for sure, but the taste when the cream becomes infused with the flavor of roasted pumpkin? It’s more wonderful than a stampede of corgis.\u003c/p>\n\u003cp>There’s also a salad recipe using persimmons and Fiscalini cheddar that’s easy to make and hits every note on the tongue; sweet, fruity, sour, it’s all there and really quite satisfying. Plus, it let me put one of my favorite fruits in the book!\u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Hands down, the Kasëspätzle reigns supreme as my favorite fall dish. It’s so simple to create but yields a seriously impressive tangle of tender, homemade dumplings smothered with melted Edam cheese. To top off this recipe, we caramelize a few super-sweet onions that you’ll see popping up at the farmers' market. Making this dish is like a big, old culinary bear hug: creamy, hearty, and bursting with flavor. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some tips for making and eating macaroni and cheese?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Pre-heat your milk on the stovetop first if you plan to make a mornay. Seriously, using cold milk will slow down the process to a crawl. Warming speeds things up significantly by about 10 minutes. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> Turn off the heat on your béchamel before adding the grated cheese! Heating cheese too fast can cause the liquids and solids to separate, which makes for a very sad sauce indeed. We make a note in every recipe to remove the pot from the heat before adding the cheese, but I always make sure to mention it so people know that it’s an important step.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are both cheese experts at this point. Where do you buy and eat cheese?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McCord:\u003c/strong> Stephanie introduced me to \u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">The Pasta Shop in Berkeley\u003c/a>, and now when I go to visit her from Sac I always end up making a quick stop there. \u003c/p>\n\u003cp>\u003cstrong>Stiavetti:\u003c/strong> I love \u003ca href=\"http://rockridgemarkethall.com/pasta-shop\">The Pasta Shop in Oakland\u003c/a> and Berkeley, and I’m a frequent visitor to \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheese Board\u003c/a> (of course) and an awesome new shop that just popped up in Oakland a few years ago called \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel\u003c/a>. It was opened by a local cheese lover named Jena; she’s incredibly knowledgeable and passionate about cheese. And her kitchen serves up some gorgeous hot dishes made from the cheeses she sells at the counter!\u003c/p>\n\u003cp>\u003cstrong>Melt Book Tour Information:\u003c/strong> \u003ca href=\"http://www.meltmacaroni.com/events/\">\u003cstrong>View local book events\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Melt-pumpkin-final.jpg\" alt=\"Pumpkin Stuffed with Fontina, Italian sausage and macaroni. Photo: Matt Armendariz, Courtesy of Little, Brown and Company\" width=\"500\" class=\"size-full wp-image-72634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Stuffed with Fontina, Italian sausage and macaroni.\u003cbr>Photo: Matt Armendariz, Courtesy of Little, Brown and Company\u003c/figcaption>\u003c/figure>\n\u003ch3>RECIPE: Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni\u003c/h3>\n\u003cp>\u003cem>Recipe by Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 pound mild Italian pork sausage\u003c/li>\n\u003cli>4 ounces elbow macaroni\u003c/li>\n\u003cli>5 ounces Fontina, cut into 1/4-inch cubes\u003c/li>\n\u003cli>2 ounces Gruyère, cut into 1/4-inch cubes\u003c/li>\n\u003cli>3 scallions, diced\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1 teaspoon chopped fresh thyme\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>Fontina is a creamy, woodsy, Alpine-style cheese. There are many varieties of Fontina, from Swiss to Italian, with some fine specimens even coming out of Wisconsin. Each has its own unique profile, so be sure to taste them all and pick the one that you like best. Regardless of which you choose, you will get a nice, semi-hard texture and subtle mushroomy flavor.\u003c/p>\n\u003cp>It just so happens that Fontina pairs beautifully with the sugary flavors of a good baking pumpkin. This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.\u003c/p>\n\u003cp>Although best with Fontina (and a touch of Gruyere, another Alpine favorite), this recipe is flexible and can use whatever cheeses, meats, onions, or extra pasta you have on hand. Feel free to experiment.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Cut a circle from the top of the pumpkin at a 45-degree angle, the way you would cut open a pumpkin to make a jack-o’-lantern, and set aside.\u003c/p>\n\u003cp>Scoop out the seeds and strings as best you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep a bit), and bake for 45 minutes.\u003c/p>\n\u003cp>2. Meanwhile, heat the olive oil in a sauté pan over medium heat. If the sausages are in their casings, remove the meat and discard the casings. Crumble the sausage meat into small chunks and cook until lightly browned. Remove the sausage from the pan with a slotted spoon and set aside to cool. Discard the drippings, or save for gravy.\u003c/p>\n\u003cp>3. Also while the pumpkin bakes, cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and rinse with cool water to stop the cooking process.\u003c/p>\n\u003cp>4. In a bowl, toss together the Fontina, Gruyère, sausage, pasta, scallions, and herbs. Once the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese. Pour the cream over the filling. Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes so the cheese on top of the filling can properly brown. If the top cream still seems a bit too wobbly and liquid, give it another 10 minutes in the oven. The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake as normal.\u003c/p>\n\u003cp>5. Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile. You can serve this dish two ways: Cut it into sections and serve them, or just scoop out the insides with scrapings of the pumpkin flesh for each serving. Either way is just dandy. Salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Alternative cheeses:\u003c/strong> Fontina and Gruyère are widely available and are best used for this recipe, but feel free to try your favorite cheese. We particularly like Valley Ford’s Estero Gold or its Highway 1 Fontina, as well as Roth Käse’s MezzaLuna Fontina. If you want to try something radical, a creamy blue cheese like Buttermilk Blue or Cambozola will do nicely too.\u003c/p>\n\u003cp>\u003cstrong>Wine pairings:\u003c/strong> white Rhône Valley blends, Viognier, oaky Chardonnay, champagne\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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