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"content": "\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a> \u003c/p>\n\u003cp>Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint \u003ca href=\"http://www.wwoofinternational.org/\">WWOOFING\u003c/a> on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!”\u003c/p>\n\u003cp>I admit I recoiled with a gasp, as I managed, “What is that thing?”\u003c/p>\n\u003cp>“Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my \u003ca href=\"http://en.wikipedia.org/wiki/Kombucha\">Kombucha\u003c/a> SCOBY!” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\" title=\"Kombucha Bottles. Illustration by Lila Volkas\" alt=\"Kombucha Bottles. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62318\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
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"content": "\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n",
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"excerpt": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\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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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n",
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"excerpt": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"description": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Mark Bittman on Part-Time Veganism",
"title": "KQED's Forum: Mark Bittman on Part-Time Veganism",
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"content": "\u003cfigure id=\"attachment_61564\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vegan.jpg\" alt=\"Vegetables. Photo: Getty Images\" width=\"200\" class=\"size-full wp-image-61564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetables. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201305090900\">Original Broadcast\u003c/a>: Thursday, May 9, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130509aforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/book/vb6/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/vb6-cover1.jpg\" alt=\"VB6 - Eat Vegan Before 6:00 - Mark Bittman\" width=\"140\" height=\"213\" class=\"alignright size-full wp-image-61570\">\u003c/a>Six years ago, \u003ca href=\"https://twitter.com/bittman\">Mark Bittman\u003c/a> was a full-time omnivore. But then a doctor told him to turn vegan for health reasons, and suddenly Mark found himself facing a world void of meat, dairy, or processed foods. So the New York Times food writer decided to personalize his vegan diet and allow for some cheating. He called it \"Vegan Before 6,\" or \"VB6,\" and says it helped him improve his health and focus on cooking at home. Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, columnist for The New York Times, and \u003ca href=\"http://www.amazon.com/Mark-Bittman/e/B000APUJB0/ref=sr_tc_2_0?qid=1368062924&sr=8-2-ent\">author of books\u003c/a> including \"\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740/ref=sr_1_1?ie=UTF8&qid=1368062924&sr=8-1&keywords=mark+bittman\">VB6: Eating Vegan Before 6\u003c/a>,\" \"Food Matters\" and \"How to Cook Everything.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5537506\">\u003c/iframe>\u003c/p>\n\u003cul>\n \u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">Next Meal: Engineering Food\u003c/a> : A half-hour documentary from KQED Science\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good\u003c/a> : amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">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 fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=E3JM2xeLe1I]\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">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 fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\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/E3JM2xeLe1I'\n title='//www.youtube.com/embed/E3JM2xeLe1I'\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": "Next Meal: Engineering Food",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ydOIGtPRQZo]\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=KMdj5YycqdU]\u003c/p>\n\n",
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"excerpt": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
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"description": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\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/ydOIGtPRQZo'\n title='//www.youtube.com/embed/ydOIGtPRQZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\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/KMdj5YycqdU'\n title='//www.youtube.com/embed/KMdj5YycqdU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
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"description": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"title": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n",
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"excerpt": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
"title": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
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"content": "\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can catch a live stream of Jazz Fest online through May 5 at \u003ca href=\"http://www.wwoz.org/\" title=\"WWOZ\">WWOZ\u003c/a>, as well as live TV coverage at \u003ca href=\"http://www.axs.tv/jazzfest/\" title=\"AXS TV\" target=\"_blank\">AXS TV\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
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"description": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">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 fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_iXY58cza0U]\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": "The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">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 fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley 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/_iXY58cza0U'\n title='//www.youtube.com/embed/_iXY58cza0U'\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": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n",
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"excerpt": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
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"description": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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