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"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
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"disqusTitle": "When Life Gives You Melons…",
"title": "When Life Gives You Melons…",
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"content": "\u003cfigure id=\"attachment_70050\" class=\"wp-caption alignleft\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melonade.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melonade.png\" alt=\"Melonade. Photo: Michael Procopio\" width=\"350\" class=\"size-full wp-image-70050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melonade. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003cp>I am a highly selective reader. And listener. By this, I don’t mean to imply that I have discerning taste in literature and music.\u003c/p>\n\u003cp>Instead, I mean that my brain often prefers to process visual and aural information in ways it thinks I may find either more palatable or more entertaining than the original.\u003c/p>\n\u003cp>I once wondered aloud to a date about a billboard exhorting women to get Mmmmograms. He then proceeded to wonder aloud as to what in God’s name I was talking about. I pointed to the sign. “It says mammograms. Maaaa-moh-grams” he mouthed slowly and piteously. I looked again at the sign. He was right, of course and I knew that my lexical mirage was due in part to the fact that I was hungry. But still I much preferred my version of the message, which implied that women might visit their doctor for a necessary prescription of chocolate or caviar, rather than to have their breasts smashed and biopsied.\u003c/p>\n\u003cp>I’m fairly certain that was our last date, but I couldn’t tell you the fellow’s name if my life depended on it because my brain has apparently found that particular bit of information too unpleasant to process.\u003c/p>\n\u003cp>In terms of mishearing things, I can tell you I’m extremely grateful that, as a child, I was never singled out to perform “The Star Spangled Banner” in front of a large stadium crowd because I am almost certain most Americans would be distressed to hear how their flag survived a cannonade of “tampons bursting in air” above it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve since learned the proper lyrics, but the original imagery will never, ever go away. And that’s fine by me, because I happen to think my version much more dramatic than the original. And so much more colorful.\u003c/p>\n\u003cp>At work the other evening, one of our sous chefs engaged in a bit of verbal dyslexia as he was telling the waitstaff about dessert specials– announcing that we had a trio of chilled lemons available, should any of our guests feel like having a bit of fruit. By the time he corrected himself, the mouths of everyone in the room had already puckered at the thought of eating slices of cold Eurekas and Meyers. He’d meant to say melons: Sharlyn, Crenshaw, and one with a Spanish name I’d never come across before– Piel de Sapo. My not-at-all-fluent-in-Spanish brain translated it into something I could understand.\u003c/p>\n\u003cfigure id=\"attachment_70049\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melon.png\" alt=\"Piel de Sapo exterior. Photo: Michael Procopio\" width=\"350\" class=\"size-full wp-image-70049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo exterior. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003cp>“Piel de \u003cem>Sappho\u003c/em>?” I asked, wanting to be certain I’d heard correctly.\u003c/p>\n\u003cp>“No. Sapo. Sah-\u003cstrong>\u003cem>poh\u003c/em>\u003c/strong>,” he pronounced. “It means toad skin.”\u003c/p>\n\u003cp>One minute, I find out we have no cold lemons to sell to our guests and the next I’m told we’re offering them fruit suffering from \u003ca href=\"http://en.wikipedia.org/wiki/Hypovitaminosis_A\">phrynoderma\u003c/a> instead.\u003c/p>\n\u003cp>How much lovelier– and more appropriate– it would have been to serve up melon named for a Lesbian poet in an upscale Greek restaurant? Instead, we had nothing but cold-blooded amphibian. Knowing that the likelihood of horticulturists developing, growing, harvesting, and delivering the melon I wanted before service was minimal, I swallowed my disappointment and swore I’d turn this personal misfortune into something positive.\u003c/p>\n\u003cp>Because as the old adage says, “When life gives you melons, make melonade.”\u003c/p>\n\u003cp>Or something like that.\u003c/p>\n\u003cfigure id=\"attachment_70051\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/piel-de-sapo-innards.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/piel-de-sapo-innards.png\" alt=\"Piel de Sapo innards. Photo: Michael Procopio\" width=\"500\" class=\"size-full wp-image-70051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo innards. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch2>Melonade\u003c/h2>\n\u003cp>There are so many melons one could possibly squeeze for juice, but I am currently loving Piel de Sapo. We sometimes eat it like candy at the end of our work shift when it’s in season. It’s flavor is sweet and subtle and vaguely cantaloupe-like. Apparently, it is also referred to as Santa Claus melon, because it can be stored for so long that it can sometimes keep until Christmas.\u003c/p>\n\u003cp>But I still prefer to call it Piel de Sappho because melons are so ripe for female anatomical comparison– undeniably mammarial when whole, unspeakably vaginal when pried open. The only thing I have trouble reconciling is the fact that this melon has a thick skin, which doesn’t quite jibe with the legend of this famed Lesbian* poet of antiquity hurling herself off a cliff when she found her love unrequited.\u003c/p>\n\u003cp>But at least it does imply a sweet and tender soul, which Piel de Sappho has in spades.\u003c/p>\n\u003cul>\n\u003ch3>Ingredients:\u003c/h3>\n\u003cli>2 Piel de Sapo (call it whatever you wish. I do) melons. Very ripe and heavy in the hand.\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>A handful of fresh mint, washed\u003c/li>\n\u003c/ul>\n\u003ch3>Preparation:\u003c/h3>\n\u003cp>1. Cleave your melons, scoop out the seeds with a spoon, remove the skins with a sharp knife, and save only the flesh, which you will then slice into pieces small enough to be shoved into the feed tube of your juicer (You really should have a juicer if you want to do this).\u003c/p>\n\u003cp>2. Pour the juice into a large container– you may get up to 3 pints of liquid from two melons. Cover and place in your refrigerator to chill and allow for the remaining melon solids to separate from the juice.\u003c/p>\n\u003cp>3. In the meantime, place 1 cup of water and 1 cup of sugar into a saucepan and heat over medium flame until the sugar is dissolved. Now take your clean mint, abuse it, and tear it to pieces, letting them fall as they may (somewhat carefully) into the sugar syrup. Stir and mash the mint all you like, cover and set aside to cool.\u003c/p>\n\u003cp>4. Remove the juice from the refrigerator and strain it either through a fine-meshed sieve, cheese cloth, or both.\u003c/p>\n\u003cp>5. To serve, pour the juice into a large glass and taste. Is it sweet enough? Possibly, but add a teaspoon or two of the subtly-minted syrup and give it a stir. If you want to keep things simpler and do not want any extra sweetness, crumple up a few fresh leaves of mint and toss them into the juice, giving it all a good, hearty stir. If you want your beverage even more straightforward, do nothing and just drink the damned juice.\u003c/p>\n\u003cp>Or send a batch to a friend– it will make for one delightful mmmm-o-gram indeed.\u003c/p>\n\u003cp>If you add lemon juice (or lime, for that matter) you will end up with a jumble of letters which will taste of little more than acid and murky water. If you add gin, it will taste terrible. The flavor of the juice is so subtle that one should do as little as possible to it. If your melons are hard and flavorless, the best thing to do with them is hurl them from the nearest cliff. And then learn \u003ca href=\"http://www.ehow.com/video_4398411_pick-ripe-melons.html\">how to properly select a ripe melon\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* There is no known proof that Sappho a) was homosexual or b) that she ever hurled herself off a cliff. Very little about her is known beyond the fact that she was from the island of Lesbos, and was considered one of the greatest of the ancient Greek poets– no small feat in a time when women of good families were pretty much never allowed to leave the house.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70050\" class=\"wp-caption alignleft\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melonade.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melonade.png\" alt=\"Melonade. Photo: Michael Procopio\" width=\"350\" class=\"size-full wp-image-70050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melonade. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003cp>I am a highly selective reader. And listener. By this, I don’t mean to imply that I have discerning taste in literature and music.\u003c/p>\n\u003cp>Instead, I mean that my brain often prefers to process visual and aural information in ways it thinks I may find either more palatable or more entertaining than the original.\u003c/p>\n\u003cp>I once wondered aloud to a date about a billboard exhorting women to get Mmmmograms. He then proceeded to wonder aloud as to what in God’s name I was talking about. I pointed to the sign. “It says mammograms. Maaaa-moh-grams” he mouthed slowly and piteously. I looked again at the sign. He was right, of course and I knew that my lexical mirage was due in part to the fact that I was hungry. But still I much preferred my version of the message, which implied that women might visit their doctor for a necessary prescription of chocolate or caviar, rather than to have their breasts smashed and biopsied.\u003c/p>\n\u003cp>I’m fairly certain that was our last date, but I couldn’t tell you the fellow’s name if my life depended on it because my brain has apparently found that particular bit of information too unpleasant to process.\u003c/p>\n\u003cp>In terms of mishearing things, I can tell you I’m extremely grateful that, as a child, I was never singled out to perform “The Star Spangled Banner” in front of a large stadium crowd because I am almost certain most Americans would be distressed to hear how their flag survived a cannonade of “tampons bursting in air” above it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve since learned the proper lyrics, but the original imagery will never, ever go away. And that’s fine by me, because I happen to think my version much more dramatic than the original. And so much more colorful.\u003c/p>\n\u003cp>At work the other evening, one of our sous chefs engaged in a bit of verbal dyslexia as he was telling the waitstaff about dessert specials– announcing that we had a trio of chilled lemons available, should any of our guests feel like having a bit of fruit. By the time he corrected himself, the mouths of everyone in the room had already puckered at the thought of eating slices of cold Eurekas and Meyers. He’d meant to say melons: Sharlyn, Crenshaw, and one with a Spanish name I’d never come across before– Piel de Sapo. My not-at-all-fluent-in-Spanish brain translated it into something I could understand.\u003c/p>\n\u003cfigure id=\"attachment_70049\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/melon.png\" alt=\"Piel de Sapo exterior. Photo: Michael Procopio\" width=\"350\" class=\"size-full wp-image-70049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo exterior. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003cp>“Piel de \u003cem>Sappho\u003c/em>?” I asked, wanting to be certain I’d heard correctly.\u003c/p>\n\u003cp>“No. Sapo. Sah-\u003cstrong>\u003cem>poh\u003c/em>\u003c/strong>,” he pronounced. “It means toad skin.”\u003c/p>\n\u003cp>One minute, I find out we have no cold lemons to sell to our guests and the next I’m told we’re offering them fruit suffering from \u003ca href=\"http://en.wikipedia.org/wiki/Hypovitaminosis_A\">phrynoderma\u003c/a> instead.\u003c/p>\n\u003cp>How much lovelier– and more appropriate– it would have been to serve up melon named for a Lesbian poet in an upscale Greek restaurant? Instead, we had nothing but cold-blooded amphibian. Knowing that the likelihood of horticulturists developing, growing, harvesting, and delivering the melon I wanted before service was minimal, I swallowed my disappointment and swore I’d turn this personal misfortune into something positive.\u003c/p>\n\u003cp>Because as the old adage says, “When life gives you melons, make melonade.”\u003c/p>\n\u003cp>Or something like that.\u003c/p>\n\u003cfigure id=\"attachment_70051\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/piel-de-sapo-innards.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/piel-de-sapo-innards.png\" alt=\"Piel de Sapo innards. Photo: Michael Procopio\" width=\"500\" class=\"size-full wp-image-70051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo innards. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch2>Melonade\u003c/h2>\n\u003cp>There are so many melons one could possibly squeeze for juice, but I am currently loving Piel de Sapo. We sometimes eat it like candy at the end of our work shift when it’s in season. It’s flavor is sweet and subtle and vaguely cantaloupe-like. Apparently, it is also referred to as Santa Claus melon, because it can be stored for so long that it can sometimes keep until Christmas.\u003c/p>\n\u003cp>But I still prefer to call it Piel de Sappho because melons are so ripe for female anatomical comparison– undeniably mammarial when whole, unspeakably vaginal when pried open. The only thing I have trouble reconciling is the fact that this melon has a thick skin, which doesn’t quite jibe with the legend of this famed Lesbian* poet of antiquity hurling herself off a cliff when she found her love unrequited.\u003c/p>\n\u003cp>But at least it does imply a sweet and tender soul, which Piel de Sappho has in spades.\u003c/p>\n\u003cul>\n\u003ch3>Ingredients:\u003c/h3>\n\u003cli>2 Piel de Sapo (call it whatever you wish. I do) melons. Very ripe and heavy in the hand.\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>A handful of fresh mint, washed\u003c/li>\n\u003c/ul>\n\u003ch3>Preparation:\u003c/h3>\n\u003cp>1. Cleave your melons, scoop out the seeds with a spoon, remove the skins with a sharp knife, and save only the flesh, which you will then slice into pieces small enough to be shoved into the feed tube of your juicer (You really should have a juicer if you want to do this).\u003c/p>\n\u003cp>2. Pour the juice into a large container– you may get up to 3 pints of liquid from two melons. Cover and place in your refrigerator to chill and allow for the remaining melon solids to separate from the juice.\u003c/p>\n\u003cp>3. In the meantime, place 1 cup of water and 1 cup of sugar into a saucepan and heat over medium flame until the sugar is dissolved. Now take your clean mint, abuse it, and tear it to pieces, letting them fall as they may (somewhat carefully) into the sugar syrup. Stir and mash the mint all you like, cover and set aside to cool.\u003c/p>\n\u003cp>4. Remove the juice from the refrigerator and strain it either through a fine-meshed sieve, cheese cloth, or both.\u003c/p>\n\u003cp>5. To serve, pour the juice into a large glass and taste. Is it sweet enough? Possibly, but add a teaspoon or two of the subtly-minted syrup and give it a stir. 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"content": "\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=lf9Mde53PtI]\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lf9Mde53PtI'\n title='//www.youtube.com/embed/lf9Mde53PtI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\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://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable ",
"title": "Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\" alt=\"Root to Stalk Cooking by Tara Duggan\" width=\"400\" class=\"aligncenter size-full wp-image-69677\">\u003c/a>\u003c/p>\n\u003cp>Where others see discards destined for the compost bin, \u003cem>\u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">San Francisco Chronicle\u003c/a>\u003c/em> food writer Tara Duggan sees potential culinary gems destined for her dinner table. She is no zealot, despite practicing what her husband has nicknamed \"compost cookery,\" but she has been known to rescue broccoli bits from the family kitchen's green bin. \"Broccoli leaves are delicious and have this silky quality, and broccoli stalks, stripped of their fibrous outer layer, are the sweetest part of the vegetable,\" says Duggan. \"When we're not eating the whole vegetable we're missing out on all these flavors and textures.\" \u003c/p>\n\u003cp>Clearly, Duggan delights in getting the most out of her vegetables. And she shares her tips, tricks, and recipes in her latest cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120\">Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/a>\u003c/em>, which celebrates carrot tops, fennel fronds, leek greens, and other so-called vegetable scraps often overlooked by home cooks. Hot on the heels of the nose-to-tail butchery and cookery trend, veg-centric cookbooks seem to be giving meat-focused recipe collections a run for their money right now. Witness recent tomes on the pleasures of produce by culinary heavy hitters such as \u003ca href=\"http://www.nigelslater.com/\">Nigel Slater\u003c/a> (\u003cem>Tender\u003c/em> and \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Ripe\u003c/a>\u003c/em>), \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a> (\u003cem>Plenty\u003c/em> and \u003cem>Jerusalem\u003c/em>), \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> (\u003cem>Vegetable Literacy\u003c/em>) and \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a> (\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/11/spotlight-on-summer-vegetables-river-cottage-veg-cookbook/\">River Cottage Veg\u003c/a>\u003c/em>). After a period where animal cookery seemed to rule, chefs are continuing to turn their attention to the plant kingdom and finding as much inspiration and innovation in vegetable \"offal\" as a slab of meat.\u003c/p>\n\u003cp>Duggan was ahead of the curve. The James Beard award-winning writer and San Francisco California Culinary Academy graduate first wrote about root to stalk cooking in a \u003ca href=\"http://www.sfgate.com/food/article/Scrap-artistry-3251101.php\">story for the Chronicle in 2009\u003c/a>, when she discovered that Bay Area restaurant chefs were not just using Swiss chard stems and turnip greens, they were bragging about it too. Since then she's seen local chefs step up their scrap artistry and home cooks becoming increasingly curious about using the whole vegetables they find at farmers' markets, in CSA boxes, or in their own backyards.\u003c/p>\n\u003cfigure id=\"attachment_69679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\" alt=\"Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out, there are multiple reasons to eat more of our vegetables. Thrift, for one, of both the economic and ecological kind. Since Duggan spends time and has written about her brother and sister-in-law's off-the-grid \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Windy-Hollow-Farm-Taming-the-land-2353351.php\">Windy Hollow Farm\u003c/a>, she is acutely aware of the energy and labor that goes into growing produce in the first place. \"If we use carrot tops as an herb rather than buy a bunch of parsley, or cook beet greens rather that pick up a bunch of chard, that's one less plant that has to be watered, fertilized, harvested, transported, and refrigerated, not to mention one less thing to buy,\" she notes. And Duggan abhors \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/25/how-to-prevent-food-waste-a-primer-for-home-cooks/\">food waste\u003c/a>, a widespread problem in professional and domestic kitchens. In her book Duggan quotes from a three-decade study conducted by the Garbage Project at the University of Arizona, that found American households throw out 25 percent of their groceries overall. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But her underlying motivation for writing \u003cem>Root to Stalk Cooking\u003c/em>: Finding more flavor from the foods we know. \"Finely chopped carrot tops in a salsa verde add just the right hint of bitterness,\" says Duggan. \"Beet greens have a very subtle flavor, different from the actual beet, so using the greens can elevate a dish and give a cook more depths of layers to work with.\" \u003c/p>\n\u003cp>Duggan, 42, who lives in San Francisco's Glen Park neighborhood with her husband and two daughters, had some new edible adventures of her own recipe testing for her book. \"Before I researched the book I thought leek greens were inedible. Every recipe you read calls for cutting off leek greens and discarding them,\" she says. \"But it turns out they make a nice braising green with an onion flavor and a silky texture.\" And she had her share of flops: Duggan had little luck turning corn silk into something edible and her experiments with basil stem oil only resulted in a product that was grassy and bitter.\u003c/p>\n\u003cp>She gives nods to local chefs who play with produce odds and ends in toothsome ways, some of which found their way into the pages of her book. \"\u003ca href=\"http://incanto.biz/about-us/\">Chris Cosentino of Incanto\u003c/a> in San Francisco is known for his nose-to-tail cooking of animals, in particular his artful use of offal,\" she says, \"but he applies that same sensibility and respect to the produce that comes into his restaurant in dishes.\" Cosentino uses fennel fronds, stems and cores, for instance, in a risotto that also makes the most of boiled Meyer lemon rind. At the Chinese restaurant \u003ca href=\"http://ericrestaurant.com/\">Eric's\u003c/a> in Noe Valley, chef-owner Tony Sung has long used the dark green parts of leeks in a pork belly dish. Chef Sharon Ardiana, of Duggan's neighborhood pizzeria \u003ca href=\"http://www.gialina.com/\">Gialina\u003c/a>, shares her Kale and Farro Salad with Avocado that uses whole kale leaves, including the stems. This writer can attest to that salad's deliciousness.) And Duggan credits \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">\u003cem>Chez Panisse Vegetables\u003c/em>\u003c/a> as the place where she first learned to cook with Swiss chard stems in a gratin she dubs delicious. \u003c/p>\n\u003cfigure id=\"attachment_69678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\" alt=\"Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\" width=\"1000\" height=\"736\" class=\"size-full wp-image-69678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the recent ramped up interest in vegetable cookery is because we're just starting to see the potential for flavor in vegetables and that there's a whole universe of unique flavors we haven't taken advantage of until now,\" says Duggan, who has a couple of new veggie cookbook favorites of her own. She enjoys the recipes found in Joe Yonan's \u003cem>\u003ca href=\"http://www.joeyonan.com/p/eat-your-vegetables.html\">Eat Your Vegetables\u003c/a>\u003c/em> because they're \"immediate, fun, and accessible.\" She also likes Diane Morgan's \u003cem>\u003ca href=\"http://dianemorgancooks.com/\">Roots\u003c/a>\u003c/em>, for its fresh approach to showcasing what Duggan calls the wallflowers of the vegetable world.\u003c/p>\n\u003cp>Of course, some parts of some produce are downright dangerous to eat. \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm\">Rhubarb leaves\u003c/a>, for one, are a definite no-no. Consuming small quantities of peach leaves is likely okay and local restaurants include them on their menus, notes Duggan. But since she ran into accounts of children dying from drinking peach leaf tea while researching her book, she decided to steer clear of them in her recipes. (Turns out peach leaves, like cherry pits and apple seeds, contain minute amounts of \u003ca href=\"http://en.wikipedia.org/wiki/Cyanogen\">cyanogens\u003c/a>, compounds that when ingested in large quantities are toxic. If in doubt about whether or not to consume a particular produce part, contact the \u003ca href=\"http://www.aapcc.org/\">American Poison Control Centers\u003c/a>.)\u003c/p>\n\u003cp>Duggan, who describes herself as a generalist, has written previous \u003ca href=\"http://www.taraduggan.com/books/\">cookbooks\u003c/a>, including \u003cem>The Blue Bottle Craft of Coffee\u003c/em>, \u003cem>Waffles\u003c/em>, and \u003cem>The Working Cook\u003c/em>. For now, though, she's planting herself firmly on the vegetable beat and sees another produce-based cookbook in her future.\u003c/p>\n\u003cfigure id=\"attachment_69676\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\" alt=\"Chard stems work well in gratins, relishes and even a hummus-like dip. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chard stems work in gratins, relishes and hummus. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MAKING THE MOST OF EVERY PIECE OF PRODUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Uses for a dozen vegetable and fruit trimmings typically tossed out by home cooks that find their way into Duggan's dishes. And a tip in advance: Use leaves, fronds, and greens--the parts of a vegetable that tend to wilt quickly--as soon as possible after buying or harvesting. A beet can last for some time in the refrigerator, for instance, but beet greens are at their best when freshly picked.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Peels and Cores:\u003c/strong> Work wonders to infuse bourbon. Who knew?\u003c/p>\n\u003cp>\u003cstrong>Asparagus Stems:\u003c/strong> Snap, save, freeze, and then use to make stock for asparagus soup.\u003c/p>\n\u003cp>\u003cstrong>Broccoli Stalks:\u003c/strong> Cut off and discard the tough outer peel of the stalk and then shave the remains into paper-thin strips with a vegetable peeler, as Duggan does in her Shaved Broccoli Stalk Salad with Lime and Cotija, featured on the cover of her book.\u003c/p>\n\u003cp>\u003cstrong>Carrot Tops:\u003c/strong> Finely chop as a parsley substitute in Italian salsa verde. Taste test for bitterness and use judiciously.\u003c/p>\n\u003cp>\u003cstrong>Cauliflower Stems and Leaves:\u003c/strong> Cut into the whole head and through the stem to make cauliflower \"steaks,\" which respond well to caramelizing. Add tender cauliflower leaves at the end.\u003c/p>\n\u003cp>\u003cstrong>Celery Leaves and Inner Stalks:\u003c/strong> Add stalks to slaw or use in asparagus soup for an added flavor dimension, mix celery leaves in salad for extra crunch.\u003c/p>\n\u003cp>\u003cstrong>Chard Stalks:\u003c/strong> Bake stalks with cream, cheese and bread crumbs for a gratin. Pickle them for a crunchy, chutney-like relish or puree for hummus.\u003c/p>\n\u003cp>\u003cstrong>Fava Beans:\u003c/strong> Grill them whole until the beans steam through their normally tough outer shells. Toss in olive oil and salt and eat, peels and all.\u003c/p>\n\u003cp>\u003cstrong>Fennel Stalks:\u003c/strong> Candy fennel stalks, for a chewy, anise-flavored treat. Fennel stalk syrup fills in nicely for simple syrup in drinks.\u003c/p>\n\u003cp>\u003cstrong>Lemon Skins:\u003c/strong> Dry zest then add to vinaigrettes, fruit salads, meat braises, cakes, or anything that benefits from a little citrus boost.\u003c/p>\n\u003cp>\u003cstrong>Potato Peels:\u003c/strong> Deep fry, season with salt and paprika. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Radish Leaves:\u003c/strong> Add to salads for a peppery end note.\u003c/p>\n\u003cp>\u003cstrong>EVENTS:\u003c/strong>\u003c/p>\n\u003cp>Sept. 21, 10:30 a.m.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.dieselbookstore.com/event/larkspur-tara-duggan-demos-and-signs-root-stalk-cooking\">Marin Country Mart Farmers Market\u003c/a>, 2257 Larkspur Landing Circle, Larkspur \u003c/p>\n\u003cp>Sept. 28, 9 a.m. \u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.pointreyesfarmersmarket.org/events/food-writer-tara-duggan-roots-to-stalk-cooking/\">Point Reyes Station Farmers Market\u003c/a>, Toby’s Feed Barn, 11250 California 1, Point Reyes Station\u003c/p>\n\u003cp>Nov. 10, Time TBA.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, 3674 18th Street, San Francisco\u003c/p>\n\u003cfigure id=\"attachment_69680\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\" alt=\"Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Watermelon Salad With Crunchy Watermelon Rind\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Lemongrass syrup\u003c/em>\u003c/p>\n\u003cli>\n1⁄2 \tcup sugar\u003c/li>\n\u003cli>\n1⁄2 \tcup water\u003c/li>\n\u003cli>\n1⁄2 \tcup lemongrass, cut in 1-inch pieces, from the tops of 4 stalks\u003c/li>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cli>\n3 \tpounds seedless watermelon, unpeeled\u003c/li>\n\u003cli>\n3 \ttablespoons lime juice (from 2 to 3 juicy limes)\u003c/li>\n\u003cli>\n1 \ttablespoon plus 1 teaspoon Asian fish sauce\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced shallot\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced basil, preferably Thai basil\u003c/li>\n\u003cli>\n1 \tserrano chile, chopped\u003c/li>\n\u003cli>\n2 \tto 4 cups mâche or baby spinach (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Here is an unexpected use for that half of a watermelon you’re not sure what to do with. With a flavor profile similar to that of Thai green papaya or banana blossom salad, this recipe takes advantage of crisp, refreshing watermelon rind, which is marinated in a mixture of lemongrass syrup, lime juice, basil, fresh chiles, and fish sauce. After the rind has absorbed all the flavors, you toss it with cubes of fresh watermelon for a juicy dish that I find difficult to stop eating, as the sweet watermelon plays against the savory, spicy, and tart flavors. If you can find mâche, a tender dark green lettuce, it adds beautiful contrasting color and even more juicy crunch to the combination.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks. You will have some leftover syrup, which is delicious in cocktails, lemonade, or desserts.\u003c/p>\n\u003cp>To make the lemongrass syrup, place the sugar and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the lemongrass stalks, return to a simmer, and cook until the lemongrass flavor is infused into the syrup, 5 to 7 minutes. Let cool, then strain.\u003c/p>\n\u003cp>To make the salad, remove the white rind from the watermelon. Chop the melon flesh into 3⁄4-inch cubes (you should have around 4 cups) and refrigerate until serving. Cut the rind into julienne until you have 2 cups. Place in a small bowl and add 2 tablespoons of the lemongrass syrup, 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, the shallot, the basil, and half of the serrano. Toss to combine, then cover and marinate, refrigerated, for 1 to 3 hours. \u003c/p>\n\u003cp>To serve, place the cold watermelon cubes in a large bowl and cover with the marinated rind and its juices. Season with the remaining 1 tablespoon lime juice, the remaining 1 teaspoon fish sauce, and the remaining serrano pepper (or to taste). Add the mâche and gently toss. Serve immediately while still very cold. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_69674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\" alt=\"Broccoli Stalks. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broccoli stalks put to good use. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Broccoli Stalk Orecchiette With Anchovies & Garlic Bread Crumbs\u003c/h3>\n\u003cp>\u003cem>Serves 2 to 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\n3 \tcups (8 ounces) broccoli batons, leaves, and florets, cut into 1-inch pieces\u003c/li>\n\u003cli>\n8 \tounces orecchiette pasta\u003c/li>\n\u003cli>\n4 \ttablespoons extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>\n4 \tcloves garlic, minced\u003c/li>\n\u003cli>\n1 \tcup fresh bread crumbs, or 1⁄2 cup dry bread crumbs or panko\u003c/li>\n\u003cli>\n1⁄4 \tteaspoon red chile flakes, plus more to taste\u003c/li>\n\u003cli>\n4 \tto 6 anchovy fillets\u003c/li>\n\u003cli>\nKosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>If you eat a lot of broccoli, you can save up the leftover stalks for use in this savory pasta, or use a combination of stalks and florets, which is also a good option if you’d like to double the recipe. Cauliflower works well here too, and chopped black olives, capers, and preserved lemon all make great additions—or substitutions for the anchovies if you want to make a vegetarian version.\u003c/p>\n\u003cp>Bring a large pot of well-salted water to boil.\u003c/p>\n\u003cp>Blanch the broccoli batons, leaves, and florets in the boiling water until crisp-tender, about 3 minutes. Remove with a slotted spoon or skimmer to a plate, then add the pasta to the water and cook to al dente according to the package directions. When done, drain the pasta, reserving 1 cup of the pasta water.\u003c/p>\n\u003cp>Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add half of the garlic. When it smells garlicky, after about 30 seconds, add the bread crumbs. Sauté without stirring until the crumbs are browned on the bottom, then stir occasionally until browned and crisp all over, 3 to 5 minutes total. Remove from the pan and set aside.\u003c/p>\n\u003cp>Add the remaining 2 tablespoons of olive oil, the remaining garlic, and the red chile flakes to the pan. When the garlic is fragrant, add the drained broccoli and cook, stirring, until integrated with the sauce, about 2 minutes. Make room in the center of the pan for the anchovies, then add them and crush to form a paste, cooking only about 30 seconds to preserve their flavor. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add the pasta to the pan and stir in enough of the pasta cooking water to form a sauce, then stir over low heat for 2 to 3 minutes. Season with salt and more red chile flakes to taste. Stir in the toasted bread crumbs and serve immediately in pasta bowls with a drizzle of olive oil.\u003c/p>\n\n",
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"excerpt": "Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB's Sarah Henry. Candied fennel, anyone?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dugg_Root-to-Stalk600.jpg\" alt=\"Root to Stalk Cooking by Tara Duggan\" width=\"400\" class=\"aligncenter size-full wp-image-69677\">\u003c/a>\u003c/p>\n\u003cp>Where others see discards destined for the compost bin, \u003cem>\u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">San Francisco Chronicle\u003c/a>\u003c/em> food writer Tara Duggan sees potential culinary gems destined for her dinner table. She is no zealot, despite practicing what her husband has nicknamed \"compost cookery,\" but she has been known to rescue broccoli bits from the family kitchen's green bin. \"Broccoli leaves are delicious and have this silky quality, and broccoli stalks, stripped of their fibrous outer layer, are the sweetest part of the vegetable,\" says Duggan. \"When we're not eating the whole vegetable we're missing out on all these flavors and textures.\" \u003c/p>\n\u003cp>Clearly, Duggan delights in getting the most out of her vegetables. And she shares her tips, tricks, and recipes in her latest cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120\">Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/a>\u003c/em>, which celebrates carrot tops, fennel fronds, leek greens, and other so-called vegetable scraps often overlooked by home cooks. Hot on the heels of the nose-to-tail butchery and cookery trend, veg-centric cookbooks seem to be giving meat-focused recipe collections a run for their money right now. Witness recent tomes on the pleasures of produce by culinary heavy hitters such as \u003ca href=\"http://www.nigelslater.com/\">Nigel Slater\u003c/a> (\u003cem>Tender\u003c/em> and \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Ripe\u003c/a>\u003c/em>), \u003ca href=\"http://www.ottolenghi.co.uk/\">Yotam Ottolenghi\u003c/a> (\u003cem>Plenty\u003c/em> and \u003cem>Jerusalem\u003c/em>), \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> (\u003cem>Vegetable Literacy\u003c/em>) and \u003ca href=\"http://www.rivercottage.net/about/meet-hugh/\">Hugh Fearnley-Whittingstall\u003c/a> (\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/11/spotlight-on-summer-vegetables-river-cottage-veg-cookbook/\">River Cottage Veg\u003c/a>\u003c/em>). After a period where animal cookery seemed to rule, chefs are continuing to turn their attention to the plant kingdom and finding as much inspiration and innovation in vegetable \"offal\" as a slab of meat.\u003c/p>\n\u003cp>Duggan was ahead of the curve. The James Beard award-winning writer and San Francisco California Culinary Academy graduate first wrote about root to stalk cooking in a \u003ca href=\"http://www.sfgate.com/food/article/Scrap-artistry-3251101.php\">story for the Chronicle in 2009\u003c/a>, when she discovered that Bay Area restaurant chefs were not just using Swiss chard stems and turnip greens, they were bragging about it too. Since then she's seen local chefs step up their scrap artistry and home cooks becoming increasingly curious about using the whole vegetables they find at farmers' markets, in CSA boxes, or in their own backyards.\u003c/p>\n\u003cfigure id=\"attachment_69679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Radishes600.jpg\" alt=\"Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan celebrates whole vegetable cooking: Roots, leaves, stems and all. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out, there are multiple reasons to eat more of our vegetables. Thrift, for one, of both the economic and ecological kind. Since Duggan spends time and has written about her brother and sister-in-law's off-the-grid \u003ca href=\"http://www.sfgate.com/homeandgarden/article/Windy-Hollow-Farm-Taming-the-land-2353351.php\">Windy Hollow Farm\u003c/a>, she is acutely aware of the energy and labor that goes into growing produce in the first place. \"If we use carrot tops as an herb rather than buy a bunch of parsley, or cook beet greens rather that pick up a bunch of chard, that's one less plant that has to be watered, fertilized, harvested, transported, and refrigerated, not to mention one less thing to buy,\" she notes. And Duggan abhors \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/25/how-to-prevent-food-waste-a-primer-for-home-cooks/\">food waste\u003c/a>, a widespread problem in professional and domestic kitchens. In her book Duggan quotes from a three-decade study conducted by the Garbage Project at the University of Arizona, that found American households throw out 25 percent of their groceries overall. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But her underlying motivation for writing \u003cem>Root to Stalk Cooking\u003c/em>: Finding more flavor from the foods we know. \"Finely chopped carrot tops in a salsa verde add just the right hint of bitterness,\" says Duggan. \"Beet greens have a very subtle flavor, different from the actual beet, so using the greens can elevate a dish and give a cook more depths of layers to work with.\" \u003c/p>\n\u003cp>Duggan, 42, who lives in San Francisco's Glen Park neighborhood with her husband and two daughters, had some new edible adventures of her own recipe testing for her book. \"Before I researched the book I thought leek greens were inedible. Every recipe you read calls for cutting off leek greens and discarding them,\" she says. \"But it turns out they make a nice braising green with an onion flavor and a silky texture.\" And she had her share of flops: Duggan had little luck turning corn silk into something edible and her experiments with basil stem oil only resulted in a product that was grassy and bitter.\u003c/p>\n\u003cp>She gives nods to local chefs who play with produce odds and ends in toothsome ways, some of which found their way into the pages of her book. \"\u003ca href=\"http://incanto.biz/about-us/\">Chris Cosentino of Incanto\u003c/a> in San Francisco is known for his nose-to-tail cooking of animals, in particular his artful use of offal,\" she says, \"but he applies that same sensibility and respect to the produce that comes into his restaurant in dishes.\" Cosentino uses fennel fronds, stems and cores, for instance, in a risotto that also makes the most of boiled Meyer lemon rind. At the Chinese restaurant \u003ca href=\"http://ericrestaurant.com/\">Eric's\u003c/a> in Noe Valley, chef-owner Tony Sung has long used the dark green parts of leeks in a pork belly dish. Chef Sharon Ardiana, of Duggan's neighborhood pizzeria \u003ca href=\"http://www.gialina.com/\">Gialina\u003c/a>, shares her Kale and Farro Salad with Avocado that uses whole kale leaves, including the stems. This writer can attest to that salad's deliciousness.) And Duggan credits \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">\u003cem>Chez Panisse Vegetables\u003c/em>\u003c/a> as the place where she first learned to cook with Swiss chard stems in a gratin she dubs delicious. \u003c/p>\n\u003cfigure id=\"attachment_69678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Duggan_Tara1000.jpg\" alt=\"Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\" width=\"1000\" height=\"736\" class=\"size-full wp-image-69678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tara Duggan finds flavorful uses for kitchen scraps in her latest cookbook. Photo: Clay McClachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the recent ramped up interest in vegetable cookery is because we're just starting to see the potential for flavor in vegetables and that there's a whole universe of unique flavors we haven't taken advantage of until now,\" says Duggan, who has a couple of new veggie cookbook favorites of her own. She enjoys the recipes found in Joe Yonan's \u003cem>\u003ca href=\"http://www.joeyonan.com/p/eat-your-vegetables.html\">Eat Your Vegetables\u003c/a>\u003c/em> because they're \"immediate, fun, and accessible.\" She also likes Diane Morgan's \u003cem>\u003ca href=\"http://dianemorgancooks.com/\">Roots\u003c/a>\u003c/em>, for its fresh approach to showcasing what Duggan calls the wallflowers of the vegetable world.\u003c/p>\n\u003cp>Of course, some parts of some produce are downright dangerous to eat. \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002876.htm\">Rhubarb leaves\u003c/a>, for one, are a definite no-no. Consuming small quantities of peach leaves is likely okay and local restaurants include them on their menus, notes Duggan. But since she ran into accounts of children dying from drinking peach leaf tea while researching her book, she decided to steer clear of them in her recipes. (Turns out peach leaves, like cherry pits and apple seeds, contain minute amounts of \u003ca href=\"http://en.wikipedia.org/wiki/Cyanogen\">cyanogens\u003c/a>, compounds that when ingested in large quantities are toxic. If in doubt about whether or not to consume a particular produce part, contact the \u003ca href=\"http://www.aapcc.org/\">American Poison Control Centers\u003c/a>.)\u003c/p>\n\u003cp>Duggan, who describes herself as a generalist, has written previous \u003ca href=\"http://www.taraduggan.com/books/\">cookbooks\u003c/a>, including \u003cem>The Blue Bottle Craft of Coffee\u003c/em>, \u003cem>Waffles\u003c/em>, and \u003cem>The Working Cook\u003c/em>. For now, though, she's planting herself firmly on the vegetable beat and sees another produce-based cookbook in her future.\u003c/p>\n\u003cfigure id=\"attachment_69676\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chard600.jpg\" alt=\"Chard stems work well in gratins, relishes and even a hummus-like dip. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chard stems work in gratins, relishes and hummus. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MAKING THE MOST OF EVERY PIECE OF PRODUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Uses for a dozen vegetable and fruit trimmings typically tossed out by home cooks that find their way into Duggan's dishes. And a tip in advance: Use leaves, fronds, and greens--the parts of a vegetable that tend to wilt quickly--as soon as possible after buying or harvesting. A beet can last for some time in the refrigerator, for instance, but beet greens are at their best when freshly picked.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Peels and Cores:\u003c/strong> Work wonders to infuse bourbon. Who knew?\u003c/p>\n\u003cp>\u003cstrong>Asparagus Stems:\u003c/strong> Snap, save, freeze, and then use to make stock for asparagus soup.\u003c/p>\n\u003cp>\u003cstrong>Broccoli Stalks:\u003c/strong> Cut off and discard the tough outer peel of the stalk and then shave the remains into paper-thin strips with a vegetable peeler, as Duggan does in her Shaved Broccoli Stalk Salad with Lime and Cotija, featured on the cover of her book.\u003c/p>\n\u003cp>\u003cstrong>Carrot Tops:\u003c/strong> Finely chop as a parsley substitute in Italian salsa verde. Taste test for bitterness and use judiciously.\u003c/p>\n\u003cp>\u003cstrong>Cauliflower Stems and Leaves:\u003c/strong> Cut into the whole head and through the stem to make cauliflower \"steaks,\" which respond well to caramelizing. Add tender cauliflower leaves at the end.\u003c/p>\n\u003cp>\u003cstrong>Celery Leaves and Inner Stalks:\u003c/strong> Add stalks to slaw or use in asparagus soup for an added flavor dimension, mix celery leaves in salad for extra crunch.\u003c/p>\n\u003cp>\u003cstrong>Chard Stalks:\u003c/strong> Bake stalks with cream, cheese and bread crumbs for a gratin. Pickle them for a crunchy, chutney-like relish or puree for hummus.\u003c/p>\n\u003cp>\u003cstrong>Fava Beans:\u003c/strong> Grill them whole until the beans steam through their normally tough outer shells. Toss in olive oil and salt and eat, peels and all.\u003c/p>\n\u003cp>\u003cstrong>Fennel Stalks:\u003c/strong> Candy fennel stalks, for a chewy, anise-flavored treat. Fennel stalk syrup fills in nicely for simple syrup in drinks.\u003c/p>\n\u003cp>\u003cstrong>Lemon Skins:\u003c/strong> Dry zest then add to vinaigrettes, fruit salads, meat braises, cakes, or anything that benefits from a little citrus boost.\u003c/p>\n\u003cp>\u003cstrong>Potato Peels:\u003c/strong> Deep fry, season with salt and paprika. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Radish Leaves:\u003c/strong> Add to salads for a peppery end note.\u003c/p>\n\u003cp>\u003cstrong>EVENTS:\u003c/strong>\u003c/p>\n\u003cp>Sept. 21, 10:30 a.m.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.dieselbookstore.com/event/larkspur-tara-duggan-demos-and-signs-root-stalk-cooking\">Marin Country Mart Farmers Market\u003c/a>, 2257 Larkspur Landing Circle, Larkspur \u003c/p>\n\u003cp>Sept. 28, 9 a.m. \u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.pointreyesfarmersmarket.org/events/food-writer-tara-duggan-roots-to-stalk-cooking/\">Point Reyes Station Farmers Market\u003c/a>, Toby’s Feed Barn, 11250 California 1, Point Reyes Station\u003c/p>\n\u003cp>Nov. 10, Time TBA.\u003cbr>\nCooking demo and book signing at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, 3674 18th Street, San Francisco\u003c/p>\n\u003cfigure id=\"attachment_69680\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Thai-Watermelon600.jpg\" alt=\"Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai Watermelon Salad With Crunchy Watermelon Rind. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Watermelon Salad With Crunchy Watermelon Rind\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Lemongrass syrup\u003c/em>\u003c/p>\n\u003cli>\n1⁄2 \tcup sugar\u003c/li>\n\u003cli>\n1⁄2 \tcup water\u003c/li>\n\u003cli>\n1⁄2 \tcup lemongrass, cut in 1-inch pieces, from the tops of 4 stalks\u003c/li>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cli>\n3 \tpounds seedless watermelon, unpeeled\u003c/li>\n\u003cli>\n3 \ttablespoons lime juice (from 2 to 3 juicy limes)\u003c/li>\n\u003cli>\n1 \ttablespoon plus 1 teaspoon Asian fish sauce\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced shallot\u003c/li>\n\u003cli>\n2 \ttablespoons thinly sliced basil, preferably Thai basil\u003c/li>\n\u003cli>\n1 \tserrano chile, chopped\u003c/li>\n\u003cli>\n2 \tto 4 cups mâche or baby spinach (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Here is an unexpected use for that half of a watermelon you’re not sure what to do with. With a flavor profile similar to that of Thai green papaya or banana blossom salad, this recipe takes advantage of crisp, refreshing watermelon rind, which is marinated in a mixture of lemongrass syrup, lime juice, basil, fresh chiles, and fish sauce. After the rind has absorbed all the flavors, you toss it with cubes of fresh watermelon for a juicy dish that I find difficult to stop eating, as the sweet watermelon plays against the savory, spicy, and tart flavors. If you can find mâche, a tender dark green lettuce, it adds beautiful contrasting color and even more juicy crunch to the combination.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks. You will have some leftover syrup, which is delicious in cocktails, lemonade, or desserts.\u003c/p>\n\u003cp>To make the lemongrass syrup, place the sugar and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, 2 to 3 minutes. Add the lemongrass stalks, return to a simmer, and cook until the lemongrass flavor is infused into the syrup, 5 to 7 minutes. Let cool, then strain.\u003c/p>\n\u003cp>To make the salad, remove the white rind from the watermelon. Chop the melon flesh into 3⁄4-inch cubes (you should have around 4 cups) and refrigerate until serving. Cut the rind into julienne until you have 2 cups. Place in a small bowl and add 2 tablespoons of the lemongrass syrup, 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, the shallot, the basil, and half of the serrano. Toss to combine, then cover and marinate, refrigerated, for 1 to 3 hours. \u003c/p>\n\u003cp>To serve, place the cold watermelon cubes in a large bowl and cover with the marinated rind and its juices. Season with the remaining 1 tablespoon lime juice, the remaining 1 teaspoon fish sauce, and the remaining serrano pepper (or to taste). Add the mâche and gently toss. Serve immediately while still very cold. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_69674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Broccoli-stalks600.jpg\" alt=\"Broccoli Stalks. Photo: Clay McLachlan\" width=\"400\" class=\"size-full wp-image-69674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broccoli stalks put to good use. Photo: Clay McLachlan\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Broccoli Stalk Orecchiette With Anchovies & Garlic Bread Crumbs\u003c/h3>\n\u003cp>\u003cem>Serves 2 to 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\n3 \tcups (8 ounces) broccoli batons, leaves, and florets, cut into 1-inch pieces\u003c/li>\n\u003cli>\n8 \tounces orecchiette pasta\u003c/li>\n\u003cli>\n4 \ttablespoons extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>\n4 \tcloves garlic, minced\u003c/li>\n\u003cli>\n1 \tcup fresh bread crumbs, or 1⁄2 cup dry bread crumbs or panko\u003c/li>\n\u003cli>\n1⁄4 \tteaspoon red chile flakes, plus more to taste\u003c/li>\n\u003cli>\n4 \tto 6 anchovy fillets\u003c/li>\n\u003cli>\nKosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>If you eat a lot of broccoli, you can save up the leftover stalks for use in this savory pasta, or use a combination of stalks and florets, which is also a good option if you’d like to double the recipe. Cauliflower works well here too, and chopped black olives, capers, and preserved lemon all make great additions—or substitutions for the anchovies if you want to make a vegetarian version.\u003c/p>\n\u003cp>Bring a large pot of well-salted water to boil.\u003c/p>\n\u003cp>Blanch the broccoli batons, leaves, and florets in the boiling water until crisp-tender, about 3 minutes. Remove with a slotted spoon or skimmer to a plate, then add the pasta to the water and cook to al dente according to the package directions. When done, drain the pasta, reserving 1 cup of the pasta water.\u003c/p>\n\u003cp>Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add half of the garlic. When it smells garlicky, after about 30 seconds, add the bread crumbs. Sauté without stirring until the crumbs are browned on the bottom, then stir occasionally until browned and crisp all over, 3 to 5 minutes total. Remove from the pan and set aside.\u003c/p>\n\u003cp>Add the remaining 2 tablespoons of olive oil, the remaining garlic, and the red chile flakes to the pan. When the garlic is fragrant, add the drained broccoli and cook, stirring, until integrated with the sauce, about 2 minutes. Make room in the center of the pan for the anchovies, then add them and crush to form a paste, cooking only about 30 seconds to preserve their flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add the pasta to the pan and stir in enough of the pasta cooking water to form a sauce, then stir over low heat for 2 to 3 minutes. Season with salt and more red chile flakes to taste. Stir in the toasted bread crumbs and serve immediately in pasta bowls with a drizzle of olive oil.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
"title": "Check, Please! Bay Area reviews: Aslam's Rasoi, Poesia, encuentro café and wine bar",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area reviews these restaurants: Aslam's Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland). Watch Leslie Sbrocco shares her wine tips about Lodi wines.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"title": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Good morning, may I interest you in a fresh beignet and some hot coffee we roasted ourselves? Perhaps you can join us later at the crawfish boil and suck the heads clean. Don’t forget dinner prep for tomorrow -- it’s gonna be gumbo for 600 made with homemade fish stock, of course. \u003c/p>\n\u003cp>From the conversations floating around last week, you’d think we were in New Orleans. Nope. We were deep in the desert, far from any bayou to speak of, but shockingly, right in the middle of the French Quarter. \u003c/p>\n\u003cp>This year at \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/\">Burning Man\u003c/a>, I camped with \u003ca href=\"http://www.blackrockfrenchquarter.org/\">The French Quarter\u003c/a>, the oldest neighborhood in Black Rock City, and notoriously one of the foodiest. Our village of about 400 people was divided into sub-camps like the Bakery, Brewery, Farmers Market, and Café de la fin du Monde. I was a part of the Santopalato Supper Club, where we threw elaborate dinner parties for guests of honor. \u003c/p>\n\u003cp>The man hours, logistical planning, heart and soul that go into these gifts of food and drink are shocking, and completely inspiring. My mind is still reeling from the culinary feats that were accomplished out on the hot dusty playa this year. We ate like kings and queens, we did. See for yourself: \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\" alt=\"Black Rock French Quarter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69452\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177-190x190.jpg\" alt=\"Hua, dressed in his playa best\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69456\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206-190x190.jpg\" alt=\"Spiced Pork and Pineapple Kebabs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211-190x190.jpg\" alt=\"Chef Dan\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193-190x190.jpg\" alt=\"Peace, Love, and Champers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69457\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200-190x190.jpg\" alt=\"Brendan working the ginger beef\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69458\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237-190x190.jpg\" alt=\"Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69461\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\" alt=\"Bell pepper cups with rice and coconut curry\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69451\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324-190x190.jpg\" alt='Steph, back of the \"house\"' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760-190x190.jpg\" alt=\"Frozen Kargo Key Lime Pie\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702-190x190.jpg\" alt=\"Dining al fresco...floating island style\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69469\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660-190x190.jpg\" alt=\"Siri and Kat\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69468\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650-190x190.jpg\" alt=\"Roasted rosemary potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69467\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649-190x190.jpg\" alt=\"Supper Club guests, dressed to impress\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\" alt=\"The Santopalato dining room\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69450\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642-190x190.jpg\" alt=\"On the menu: rock salt beef ribs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645-190x190.jpg\" alt=\"Dinner at the Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707-190x190.jpg\" alt=\"Fine dining at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69470\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755-190x190.jpg\" alt=\"Only the shirtless serve champagne at this establishment\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69471\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355-190x190.jpg\" alt=\"Crawfish Boil at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69463\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105-190x190.jpg\" alt=\"Brooke bearing chocolate dipped strawberries with rainbow sprinkles\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69479\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\" alt=\"Steve, Yoni, Jason, Kat, and Hua\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-69453\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926-190x190.jpg\" alt=\"Beer and Brat Fest\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69474\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909-190x190.jpg\" alt=\"Spiral Dogs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69473\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979-190x190.jpg\" alt=\"Dan and Ha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946-190x190.jpg\" alt=\"Homemade pickled veggies\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988-190x190.jpg\" alt=\"Cheers!\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69477\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994-190x190.jpg\" alt=\"Spiral dog with homemade sauerkraut, pickles, and dilly potato salad\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69478\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "69446 http://blogs.kqed.org/bayareabites/?p=69446",
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"excerpt": "How to eat like Burning Man royalty -- just follow your nose to the French Quarter.",
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"description": "How to eat like Burning Man royalty -- just follow your nose to the French Quarter.",
"title": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter | KQED",
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"headline": "Culinary Feats Were Accomplished at Burning Man's Black Rock French Quarter ",
"datePublished": "2013-09-04T09:19:53-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good morning, may I interest you in a fresh beignet and some hot coffee we roasted ourselves? Perhaps you can join us later at the crawfish boil and suck the heads clean. Don’t forget dinner prep for tomorrow -- it’s gonna be gumbo for 600 made with homemade fish stock, of course. \u003c/p>\n\u003cp>From the conversations floating around last week, you’d think we were in New Orleans. Nope. We were deep in the desert, far from any bayou to speak of, but shockingly, right in the middle of the French Quarter. \u003c/p>\n\u003cp>This year at \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/\">Burning Man\u003c/a>, I camped with \u003ca href=\"http://www.blackrockfrenchquarter.org/\">The French Quarter\u003c/a>, the oldest neighborhood in Black Rock City, and notoriously one of the foodiest. Our village of about 400 people was divided into sub-camps like the Bakery, Brewery, Farmers Market, and Café de la fin du Monde. I was a part of the Santopalato Supper Club, where we threw elaborate dinner parties for guests of honor. \u003c/p>\n\u003cp>The man hours, logistical planning, heart and soul that go into these gifts of food and drink are shocking, and completely inspiring. My mind is still reeling from the culinary feats that were accomplished out on the hot dusty playa this year. We ate like kings and queens, we did. See for yourself: \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em> \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-300.jpg\" alt=\"Black Rock French Quarter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69452\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-177-190x190.jpg\" alt=\"Hua, dressed in his playa best\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69456\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-206-190x190.jpg\" alt=\"Spiced Pork and Pineapple Kebabs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-211-190x190.jpg\" alt=\"Chef Dan\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-193-190x190.jpg\" alt=\"Peace, Love, and Champers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69457\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-200-190x190.jpg\" alt=\"Brendan working the ginger beef\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69458\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-237-190x190.jpg\" alt=\"Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69461\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-244.jpg\" alt=\"Bell pepper cups with rice and coconut curry\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69451\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-324-190x190.jpg\" alt='Steph, back of the \"house\"' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-760-190x190.jpg\" alt=\"Frozen Kargo Key Lime Pie\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-702-190x190.jpg\" alt=\"Dining al fresco...floating island style\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69469\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-660-190x190.jpg\" alt=\"Siri and Kat\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69468\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-650-190x190.jpg\" alt=\"Roasted rosemary potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69467\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-649-190x190.jpg\" alt=\"Supper Club guests, dressed to impress\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-221.jpg\" alt=\"The Santopalato dining room\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-69450\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-642-190x190.jpg\" alt=\"On the menu: rock salt beef ribs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-645-190x190.jpg\" alt=\"Dinner at the Santopalato Supper Club\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-707-190x190.jpg\" alt=\"Fine dining at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69470\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-755-190x190.jpg\" alt=\"Only the shirtless serve champagne at this establishment\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69471\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-355-190x190.jpg\" alt=\"Crawfish Boil at the Black Rock French Quarter\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69463\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1105-190x190.jpg\" alt=\"Brooke bearing chocolate dipped strawberries with rainbow sprinkles\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69479\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-1008.jpg\" alt=\"Steve, Yoni, Jason, Kat, and Hua\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-69453\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-926-190x190.jpg\" alt=\"Beer and Brat Fest\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69474\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-909-190x190.jpg\" alt=\"Spiral Dogs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69473\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-979-190x190.jpg\" alt=\"Dan and Ha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-946-190x190.jpg\" alt=\"Homemade pickled veggies\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-988-190x190.jpg\" alt=\"Cheers!\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69477\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/2013-09-01-burning-man-994-190x190.jpg\" alt=\"Spiral dog with homemade sauerkraut, pickles, and dilly potato salad\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69478\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
"title": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n",
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"excerpt": "Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks--one kosher, one gluten-free--and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread. ",
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"description": "Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks--one kosher, one gluten-free--and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread. ",
"title": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Skipping the playa this year? Now that it finally feels like summer, kick back and chill out with our easy Labor Day weekend cocktails. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
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"description": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130827_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus' belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/venus.jpg\" alt=\"Even in Sandro Botticelli's painting <em>The Birth of Venus,</em> the goddess's belly resembles a plump, firm tortellino. Image: Wikimedia.org\" width=\"1120\" height=\"693\" class=\"size-full wp-image-68917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even in Sandro Botticelli's painting \u003cem>The Birth of Venus,\u003c/em> the goddess's belly resembles a plump, firm tortellino. Image: \u003ca href=\"http://en.wikipedia.org/wiki/File:Sandro_Botticelli_-_La_nascita_di_Venere_-_Google_Art_Project_-_edited.jpg\">Wikimedia.org\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/27/210555719/tortellini-the-dumpling-inspired-by-venus-navel\">The Salt at NPR Food\u003c/a> (98/27/13)\u003c/p>\n\u003cp>Tortellini — small circles of rolled dough folded around a filling — are one of the most renowned members of the Italian pasta family. In the land of their birth, the region near the Italian city of Bologna, they're strictly served as broth-like dumplings.\u003c/p>\n\u003cp>Possibly no foodstuff in Italian cuisine is surrounded by so much history and lore.\u003c/p>\n\u003cfigure id=\"attachment_68916\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortellino.jpg\" alt=\"A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor.\" width=\"290\" class=\"size-full wp-image-68916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young boy in Castelfranco Emilia, Italy, shows off a ceramic version of a tortellino during the town's annual celebration of the pasta's nameless inventor. Photo courtesy of \u003ca href=\"http://www.lacarbonarablog.it/\">La Carbonara blog\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that Venus, the goddess of love, once stayed at the local tavern in the town of \u003ca href=\"https://maps.google.com/maps?q=castelfranco+emilia&ll=44.590467,11.052246&spn=5.664388,8.118896&hnear=Castelfranco+Emilia,+Provincia+di+Modena,+Emilia-Romagna,+Italy&gl=us&t=m&z=7\">Castelfranco Emilia\u003c/a>, halfway between the gastronomic giants Bologna and Modena.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The innkeeper spied on his guest through the keyhole of her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus' navel.\u003c/p>\n\u003cp>Every year, Castelfranco Emilia celebrates its favorite son — the nameless inventor of the most sensual of all pasta shapes. Drummers, flag-throwers and local residents parade through town dressed in elaborate Renaissance costumes. On a makeshift stage, the legend of the peeping-Tom innkeeper is more or less re-enacted. The mood is festive and suitable for children.\u003c/p>\n\u003cp>\"Inspired by the sight of the divine navel,\" the master of ceremonies intones, \"our innkeeper invents the prestigious ... tortellino!\"\u003c/p>\n\u003cp>While its origins may not be in antiquity, the first known tortellino recipe dates to 1570.\u003c/p>\n\u003cp>Gianni degli Angeli is the president of the San Nicola Association, which has taken on the task of safeguarding the local region's renowned culinary traditions.\u003c/p>\n\u003cp>He says the No. 1 symbol of the local gastronomic culture is the tortellino. \"In times of poverty and hardship, we ate tortellini only at Christmas, Easter and at weddings, because the filling is made of costly ingredients like prosciutto and parmesan cheese,\" he says.\u003c/p>\n\u003cp>Tortellini are an integral part of family life in the Emilia region, says Massimo Bottura, chef and owner of a three-Michelin-star restaurant in Modena. \"I grew up under the kitchen table escaping my older brothers at my grandmother's, where flour fell on my feet.\"\u003c/p>\n\u003cp>\u003cstrong>Turning Flour And Eggs Into Tortellini\u003c/strong>\u003cbr>\nWomen from Castelfranco Emilia, Italy, demonstrate how they prepared 180 kilograms of tortellini for the 2012 London Olympics.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=210555719&mediaId=211357601\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cem>Source: Appeditor 2013 Tutti i diritti riservati\u003c/em>\u003cbr>\n\u003cem>Credit: Il Tortellino Progetto e realizzazione di Lucia Barbieri, Paola Busani e Monica Ropa\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>At an international gathering of famous chefs, he said that tortellini bring out a competitive spirit. \"Every family has its own recipe for tortellini, more Parmigiano, less Parmigiano,\" he says. \"I don't put prosciutto. I want mortadella. There are more discussions about tortellini in our family, in every Emilian family, than about politics.\"\u003c/p>\n\u003cp>Politics and soccer are way outranked in Emilia by the desire to eat well — \u003cem>very\u003c/em> well.\u003c/p>\n\u003cp>Making tortellini is an elaborate operation and has long been the domain of women known as \u003cem>sfogline\u003c/em>. The word derives from \u003cem>sfoglia,\u003c/em> the sheet of fresh egg pasta that is painstakingly rolled out by hand.\u003c/p>\n\u003cp>Grazia Battistini is 63 years old, and she's been a \u003cem>sfoglina\u003c/em> for some 50 years.\u003c/p>\n\u003cfigure id=\"attachment_68919\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/sfoglina-tortellini.jpg\" alt=\"Grazia Battistini, 63, has been been making tortellini as a <em>sfoglina </em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\" width=\"290\" class=\"size-full wp-image-68919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grazia Battistini, 63, has been been making tortellini as a \u003cem>sfoglina \u003c/em>for about 50 years. A statue of the ideal tortellino shape sits in the foreground. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Grandmothers and mothers handed down the tradition to daughters and granddaughters. We started when we were 7 or 8 years old,\" she says. \"If we couldn't reach the tabletop, they gave us a stool to stand on. Little by little, we learned to roll and then to cut the pasta. We had to be careful not to cut our fingers.\"\u003c/p>\n\u003cp>For most of her life, Battistini says, making fresh egg pasta was an activity that involved the entire family. \"It was an occasion for socialization,\" she says. \"We were all together, men, women, children, everyone working together collectively.\"\u003c/p>\n\u003cp>Battistini gives us a demonstration on a wooden tabletop.\u003c/p>\n\u003cp>\"For every 4 ounces of flour, we use one egg,\" she says. \"We make a crater in the center of the flour, and we break the eggs in the center and whisk briskly with a fork.\"\u003c/p>\n\u003cp>Battistini then starts mixing and scraping, and kneading the dough mostly with the palm of her hands — for at least 10 minutes. Once it's smooth and in the shape of a ball, she sets it aside to rest and starts on the filling, a mixture of prosciutto, mortadella, pork loin, eggs, Parmesan cheese and nutmeg.\u003c/p>\n\u003cp>Battistini then returns to the \u003cem>sfoglia\u003c/em>\u003cem>. \u003c/em>Her entire body sways, rhythmically and sensually, as she stretches the dough over and over again with a rolling pin until it forms a large paper-thin sheet, not more than 1 millimeter thick.\u003c/p>\n\u003cp>When the sheet is ready, Battistini starts cutting it in strips and then into little squares 3 centimeters per side. She puts a dab of filling in the center, folds the square into a triangle, presses it, then rolls it around her index finger — out comes the belly-button shaped dumpling.\u003c/p>\n\u003cp>Like most Italians, Battistini has little patience for culinary experimentation and observes a rigid dogma in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_68920\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tortelloni-290x217.jpg\" alt=\"Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-made tortelloni – the larger size — are displayed at a grocery store in Castelfranco Emilia, Italy. Photo: Sylvia Poggioli/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tortellino can \u003cem>only\u003c/em> be served in broth, that's what tradition teaches us. Of course, some people today serve it with butter, cream or tomato sauce, but then they're killing the taste of the filling.\"\u003c/p>\n\u003cp>Once upon a time, a young man seeking a wife wanted first and foremost a master \u003cem>sfoglina\u003c/em>. But starting in the 1960s, women started working outside the home, and many no longer know how to make fresh egg pasta.\u003c/p>\n\u003cp>The art of making tortellino is endangered.\u003c/p>\n\u003cp>Now, a group of young graphic designers from Modena has produced \u003ca href=\"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=676588559&mt=8\">an app\u003c/a> to safeguard the art of making tortellino, its history and the role in plays in the local culture.\u003c/p>\n\u003cp>Lucia Barbieri says it's aimed at teaching everyone how to make tortellini.\u003c/p>\n\u003cp>\"For example, men are showing a keen interest in making tortellino,\" Barbieri says. \"When I get together with a group of friends to make pasta, the men are always most enthusiastic as they learn an art that always belonged to women alone.\"\u003c/p>\n\u003cp>Meanwhile in Bologna, a new business opened last fall in the center of town — it's a tortellino-to-go joint, appropriately called Tortellino Bologna.\u003c/p>\n\u003cp>Open every day until midnight, it caters to students, office workers and even housewives. Customers can order online.\u003c/p>\n\u003cp>It's the brainchild of Federico Spisani, who left his job in a bank to embark on an effort to safeguard his grandmother's culinary traditions with a contemporary twist. He has enlisted an army of \u003cem>sfogline\u003c/em> — several of whom are in their 80s — to prepare fresh pasta every day. Servings come in Styrofoam cups.\u003c/p>\n\u003cp>\"I try to unite the Italian quality of food — the best, in my opinion, in the world, — in a very fast-food way, cheap and fast,\" Spisani says.\u003c/p>\n\u003cp>As we leave, two well-dressed, middle-aged women enter the shop circumspectly and, probably hoping nobody will recognize them, they order two servings of takeaway tortellino.\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dhMNP7OIxz/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "It's Tomato Time: Pick Your Own Produce at Smith Family Farm",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68778\">\u003c/a>\u003c/p>\n\u003cp>August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\" target=\"_blank\">hoarding them for the winter\u003c/a>. So I rounded up several friends for a 40-mile round trip bike expedition so we could \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/\" target=\"_blank\">pick our own\u003c/a> at the Smith Family Farm. There's \u003ca href=\"http://harvest4you.com/\" target=\"_blank\">tons of other farms\u003c/a> located in the Brentwood area, which is nestled in the northeast corner of the East Bay near the rich agricultural region of the delta. \u003c/p>\n\u003cp>We rolled out from the Pittsburg Bay BART station to the \u003ca href=\"http://www.ebparks.org/parks/trails/delta_deanza\" target=\"_blank\">Delta de Anza Regional Trail\u003c/a>, then veered onto the \u003ca href=\"http://mc2ct.org/\" target=\"_blank\">Mokelumne Coast to Crest Trail\u003c/a>. Along the way, we spotted some grape vines, pomegranate and fig trees that were overflowing with fruit, so we filled our panniers (and bellies) with delicious foraged treasure. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68767,68768,68769,68797,68770,68771\" width=\"1000\"]\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68772,68773,68774,68775,68776,68778\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68777\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68779,68780,68782,68783,68784,68786\" width=\"1000\"]\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68799,68800,68801\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\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://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo",
"title": "Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo",
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"content": "\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Nathan and Devon Yanko opened the doors to M.H. Bread and Butter at the end of May. Now, with regular 12-hour days under their belts, the former Tartine baker thinks they're building more than just bread; they're building a community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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