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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "Bacon's Greasy Grip on the Bay Area Too Sticky to Shake",
"title": "Bacon's Greasy Grip on the Bay Area Too Sticky to Shake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n",
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"excerpt": "In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "All About Roquefort Cheese",
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"content": "\u003cfigure id=\"attachment_59943\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-73-copy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-73-copy-290x290.jpg\" alt=\"The most famous of blues.\" width=\"500\" class=\"size-medium wp-image-59943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most famous of blues.\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that there was a shepherd boy who once lived in Southern France who was having a delightful snack consisting of creamy sheep’s milk cheese and bread. He was eating it in a cave because maybe it was raining outside or perhaps he had anxiety issues. Either way, the cave is key to the story. So, one day, he saw a beautiful girl and so smitten was he that he left his meal right there in the cave. He came back to the cave a few months later after a few dates where he realized he and the girl had nothing in common. (He wanted a doting wife to pop out babies, and she wanted to go to college and become a lawyer and would have nothing of that arrangement unless it was a relationship based on mutual respect where family planning happened on a timeline that she felt was best for her and her spouse.)\u003c/p>\n\u003cp>He found his forgotten cheese and, lo’ and behold, the cheese was now riddled with some strange blue-green mold. Still, stricken with heartbreak he decided to end it all by eating this seemingly now poisonous cheese (why else would you initially eat moldy, months-old cheese?). Rather than the sweet embrace of death he discovered that the cheese was not only not-poisonous, but something delicious and very much worth living for.\u003c/p>\n\u003cp>So was born \u003ca href=\"http://en.wikipedia.org/wiki/Roquefort\">Roquefort cheese\u003c/a>. \u003c/p>\n\u003cp>The likelihood of this exact story being true is unlikely, but like all stories there is some truth in it. The mold used for Roquefort cheese, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Penicillium_roqueforti\">Penicillium roqueforti\u003c/a>\u003c/em>, grows naturally in the soil of local caves found in Southern France. Ancient cheesemakers would place loaves of bread on the ground and allow the mold to consume them. The bread would then be partially dried and ground into a powder. This powder was then added to the cheese curd before being aged in these same caves. \u003c/p>\n\u003cp>These days the mold is grown in a laboratory and added to the curd or added via an aerosol method once the cheese has been pierced to allow air flow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This modern method may be less rural, but it ensures a consistency in the production of Roquefort and consistency is key. Roquefort is an \u003ca href=\"http://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9e\">\u003cem>Appellation d'origine contrôlée\u003c/em>\u003c/a> cheese, meaning the cheese can only be called Roquefort when it is made in a specific region under very exact standards and rules. Any blue that does not come from the Roquefort-sur-Soulzon commune of France can’t be Roquefort. \u003c/p>\n\u003cfigure id=\"attachment_59944\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-74-290x290.jpg\" alt=\"The mold that makes Roquefort cheese: Penicillium roqueforti. \" width=\"500\" class=\"size-medium wp-image-59944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mold that makes Roquefort cheese: Penicillium roqueforti.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Roquefort must be made from the milk used from a sheep within 20 days of a lambing. \u003ca href=\"http://www.culturecheesemag.com/farm_animal/fall_2011/lacaune_sheep\">Lacaune\u003c/a>, Manech, or Basco-Bearnaise breeds of sheep are the only ones allowed. The milk must be unpasteurized, and the mold must be sourced from the caves in Roquefort. \u003c/p>\n\u003cp>If a Roquefort cheese does not meet these standards or others, then it’s just a blue cheese from Roquefort that probably suffers from poor self-esteem.\u003c/p>\n\u003cp>This isn’t to say that there isn’t some variety from one Roquefort to the next. Some cheesemakers allow their sheep to only eat organic grains during the winter. Papillion brand Roquefort is one example as their sheep munch on only beans and hay and only when there isn't fresh pasture available for grazing. The result is a cheese with a far more buttery flavor and smoother consistency due to higher butterfat. \u003c/p>\n\u003cp>Roquefort is a cheese that pairs epically well with sweeter dessert wines or fresh walnuts. A classic dessert is to simply serve Roquefort with sticks of celery. Guests can take a knife and mash it into the celery’s nook and nosh happily. \u003c/p>\n\u003cp>Roquefort is like Satine from \u003ca href=\"http://en.wikipedia.org/wiki/Moulin_Rouge!\">\u003cem>Moulin Rouge\u003c/em>\u003c/a>: seductive, sassy, and possessing plenty of kick. (No tuberculosis, though. No worries.) Being such a salty-mouthed girl Roquefort is happy being stuffed into mushrooms, added to risotto, or even crafted into a Roquefort broth used to cook mussels. Roquefort \u003ca href=\"http://www.davidlebovitz.com/2006/02/roquefort/\">ice cream\u003c/a> and cheesecakes are also worth investigating as the cheese adds an inviting tang.\u003c/p>\n\u003cp>This mighty cheese can be found at most fine homes of fromage. \u003ca href=\"http://www.rainbow.coop\">Rainbow Grocery\u003c/a> in San Francisco and \u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> in Oakland and Berkeley are great places to check out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nifty Note:\u003c/strong> Before penicillin was discovered, many people in France simply rubbed \u003cem>Penicillium roqueforti\u003c/em> on their wounds to prevent bacterial infection. \u003c/p>\n\n",
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"excerpt": " Roquefort is a classic French cheese that is the darling blue-eyed child of the cheese world. Yet what makes Roquefort, Roquefort? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59943\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-73-copy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-73-copy-290x290.jpg\" alt=\"The most famous of blues.\" width=\"500\" class=\"size-medium wp-image-59943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most famous of blues.\u003c/figcaption>\u003c/figure>\n\u003cp>Legend has it that there was a shepherd boy who once lived in Southern France who was having a delightful snack consisting of creamy sheep’s milk cheese and bread. He was eating it in a cave because maybe it was raining outside or perhaps he had anxiety issues. Either way, the cave is key to the story. So, one day, he saw a beautiful girl and so smitten was he that he left his meal right there in the cave. He came back to the cave a few months later after a few dates where he realized he and the girl had nothing in common. (He wanted a doting wife to pop out babies, and she wanted to go to college and become a lawyer and would have nothing of that arrangement unless it was a relationship based on mutual respect where family planning happened on a timeline that she felt was best for her and her spouse.)\u003c/p>\n\u003cp>He found his forgotten cheese and, lo’ and behold, the cheese was now riddled with some strange blue-green mold. Still, stricken with heartbreak he decided to end it all by eating this seemingly now poisonous cheese (why else would you initially eat moldy, months-old cheese?). Rather than the sweet embrace of death he discovered that the cheese was not only not-poisonous, but something delicious and very much worth living for.\u003c/p>\n\u003cp>So was born \u003ca href=\"http://en.wikipedia.org/wiki/Roquefort\">Roquefort cheese\u003c/a>. \u003c/p>\n\u003cp>The likelihood of this exact story being true is unlikely, but like all stories there is some truth in it. The mold used for Roquefort cheese, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Penicillium_roqueforti\">Penicillium roqueforti\u003c/a>\u003c/em>, grows naturally in the soil of local caves found in Southern France. Ancient cheesemakers would place loaves of bread on the ground and allow the mold to consume them. The bread would then be partially dried and ground into a powder. This powder was then added to the cheese curd before being aged in these same caves. \u003c/p>\n\u003cp>These days the mold is grown in a laboratory and added to the curd or added via an aerosol method once the cheese has been pierced to allow air flow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This modern method may be less rural, but it ensures a consistency in the production of Roquefort and consistency is key. Roquefort is an \u003ca href=\"http://en.wikipedia.org/wiki/Appellation_d%27Origine_Contr%C3%B4l%C3%A9e\">\u003cem>Appellation d'origine contrôlée\u003c/em>\u003c/a> cheese, meaning the cheese can only be called Roquefort when it is made in a specific region under very exact standards and rules. Any blue that does not come from the Roquefort-sur-Soulzon commune of France can’t be Roquefort. \u003c/p>\n\u003cfigure id=\"attachment_59944\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/photo-74-290x290.jpg\" alt=\"The mold that makes Roquefort cheese: Penicillium roqueforti. \" width=\"500\" class=\"size-medium wp-image-59944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mold that makes Roquefort cheese: Penicillium roqueforti.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Roquefort must be made from the milk used from a sheep within 20 days of a lambing. \u003ca href=\"http://www.culturecheesemag.com/farm_animal/fall_2011/lacaune_sheep\">Lacaune\u003c/a>, Manech, or Basco-Bearnaise breeds of sheep are the only ones allowed. The milk must be unpasteurized, and the mold must be sourced from the caves in Roquefort. \u003c/p>\n\u003cp>If a Roquefort cheese does not meet these standards or others, then it’s just a blue cheese from Roquefort that probably suffers from poor self-esteem.\u003c/p>\n\u003cp>This isn’t to say that there isn’t some variety from one Roquefort to the next. Some cheesemakers allow their sheep to only eat organic grains during the winter. Papillion brand Roquefort is one example as their sheep munch on only beans and hay and only when there isn't fresh pasture available for grazing. The result is a cheese with a far more buttery flavor and smoother consistency due to higher butterfat. \u003c/p>\n\u003cp>Roquefort is a cheese that pairs epically well with sweeter dessert wines or fresh walnuts. A classic dessert is to simply serve Roquefort with sticks of celery. Guests can take a knife and mash it into the celery’s nook and nosh happily. \u003c/p>\n\u003cp>Roquefort is like Satine from \u003ca href=\"http://en.wikipedia.org/wiki/Moulin_Rouge!\">\u003cem>Moulin Rouge\u003c/em>\u003c/a>: seductive, sassy, and possessing plenty of kick. (No tuberculosis, though. No worries.) Being such a salty-mouthed girl Roquefort is happy being stuffed into mushrooms, added to risotto, or even crafted into a Roquefort broth used to cook mussels. Roquefort \u003ca href=\"http://www.davidlebovitz.com/2006/02/roquefort/\">ice cream\u003c/a> and cheesecakes are also worth investigating as the cheese adds an inviting tang.\u003c/p>\n\u003cp>This mighty cheese can be found at most fine homes of fromage. \u003ca href=\"http://www.rainbow.coop\">Rainbow Grocery\u003c/a> in San Francisco and \u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> in Oakland and Berkeley are great places to check out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nifty Note:\u003c/strong> Before penicillin was discovered, many people in France simply rubbed \u003cem>Penicillium roqueforti\u003c/em> on their wounds to prevent bacterial infection. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third 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> third episode of Season 8 airs on Thursday April 25 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=8407\">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 third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=r5LLodzNPq4]\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": "\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\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/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Spring has sprung! And it's time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\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/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
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"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Area Home Brewers Opt for Homegrown Hops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heard the Buzz on Backyard Beekeeping? ",
"title": "Heard the Buzz on Backyard Beekeeping? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59699\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bloomygoodness1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bloomygoodness1000.jpg\" alt=\"Lille bloomy goodness thanks to bacteria.\" width=\"500\" class=\"size-full wp-image-59699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lille bloomy goodness thanks to bacteria.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>So I admit that sometimes I feel I’ve hit a bloomy-rind bust and that there are no more new cheeses out there. It might not be P.C. to say this about P.C. cheeses -- cheeses exposed to molds \u003cem>Penicillium candidium\u003c/em> and \u003cem>camemberti\u003c/em> -- but hey, it is what it is and a real curd nerd don’t lie about no cheese. \u003c/p>\n\u003cp>A curd nerd will, however, lapse into hyperbole for dramatic effect. Yes, I know it’s not true that there aren’t a ton of truly wonderful bloomy rind cheeses out there, but when you have literally -- and after writing about cheese for years I do mean literally -- run through the entire cheese case of every nearby shop with a decent selection in a 20 mile radius, then one gets jaded.\u003c/p>\n\u003cp>I love a good Herve’ Mons Camembert served with sparkling wine. (The French tradition is to have it with a fruity red wine such as Beaujolais, which I find abhorrent. It doesn’t just muck up the flavor of the cheeses so much as clotheslines it to the trachea.) An oozy slice of Delice du Bougignon is epic and it is by and far my favorite table cheese of all time. If you can get real Brie, which you can’t in the United States due to a bunch of helicopter parent laws, then by all means indulge in what is some of the truly greatest cheese ever.\u003c/p>\n\u003cp>But, still, sometimes you want something just a bit different. Something that tastes of oyster mushrooms, wet earth, and has a lactic tang that makes your mouth smack with each bite and coats the tongue in a sour paste that sends a static shock through your palate. \u003c/p>\n\u003cp>I have found a few of those if you’re curious, but we’ll get to that. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First let’s have a class discussion about what exactly makes a bloomy rind cheese a bloomy rind cheese. \u003c/p>\n\u003cp>Answer: It is the cheese’s bloomy rind. \u003c/p>\n\u003cp>\u003cstrong>But what creates a bloomy rind?\u003c/strong>\u003c/p>\n\u003cp>Remember when I talked about the P.C.s? \u003cem>Penicillium candidium\u003c/em> and \u003cem>camemberti\u003c/em>? These two molds are penicillin molds related to the mold Penicillium chrysogenum -- the mold that Alexander Fleming accidentally discovered was a phenomenal antibiotic drug that has since saved millions of lives. (Sadly, the strains of penicillin used in cheese making is not anti-bacterial, and, thus, Camembert is not a cure for a staph infection.) However, this also means that even if you’re allergic to penicillin you may not be allergic to bloomy rind cheeses.\u003c/p>\n\u003cp>These molds love oxygen, a bit of water, a fat and protein-rich surface, and dry conditions -- all of which cheese caves deliver. These molds produce digestive enzymes that consume the fats and proteins in milk and break them down -- essentially spoiling the cheese. Done in a very controlled way this broken-down milk and ever-growing colony of mold develop into a flexible, white crust around the cheese. The paste of the cheese undergoes protein breakdown making it supple and spreadable and encourages those delightful flavors of mushrooms, butter, garlic, and wet hay. \u003c/p>\n\u003cp>When these cheeses go too far, however, the cheese becomes ammoniated. A little bit isn’t too bad, a lot of this smell means the cheese is no good and has spoiled beyond a level of safe consumption. (Pro Tip: It will also taste like middle school: harrowing and frightful.)\u003c/p>\n\u003cp>An older bloomy rind cheese may also become soggy and grow unwanted molds if it’s been sitting too long in one place as cheeses like to be flipped to evenly distribute their water. If you find a bit of fuzziness, fear not, just cut those parts off. Really, it’s cool. \u003c/p>\n\u003cp>So, now that we know what makes a bloomy rind cheese and which ones to eat, let's discuss some novel examples that you should seek out.\u003c/p>\n\u003cp>\u003cstrong>Kunik:\u003c/strong> A good puck of Kunik should never be passed over. This is a decadent triple cream cheese -- meaning it has 75% butterfat content -- that will leave you swooning with it’s buttery and incredibly rich flavor. Made by \u003ca href=\"http://www.nettlemeadow.com/kunik.html\">Nettle Meadow\u003c/a> up in New York state this cheese is unique in that it is composed of both goat’s milk and Jersey cow cream. The result is a bloomy rind with a unique flavor that is both beefy and tangy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisanalcheese.com/images/PC-10102-Large.jpg\">\u003cstrong>View an adorable little Kunik from Artisanal Cheese.\u003c/strong>\u003c/a> (Photo: Artisanal Cheese)\u003c/p>\n\u003cp>\u003cstrong>Lille:\u003c/strong> The \u003ca href=\"http://vermontfarmstead.com/\">Vermont Farmstead Cheese Company\u003c/a> is responsible for Lille. It comes in a large wheel and in a tiny little wheel-ette that is so adorable you’ll want to just eat it in two huge bites. There is nothing wrong with that except you can’t linger with it, but feel free. You’ll find the taste to be buttery, nutty, great on crackers, and perfect with a lighter beer. \u003c/p>\n\u003cfigure id=\"attachment_59701\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lille1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lille1000.jpg\" alt=\"Lille from Vermont Farmstead Cheese Company\" width=\"500\" class=\"size-full wp-image-59701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lille from Vermont Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nocturne:\u003c/strong> \u003ca href=\"http://www.andantedairy.com\">Andante Dairy's\u003c/a> cheeses are as delicate as they are famous in the cheese world. Getting a piece of your own from the Petaluma champion dairy is a challenge as many high-end restaurants such as The French Laundry often snatch them all up for their own cheese plates. Bold, tangy, and intensely mushroomy, this squat little pyramid of cheese is always willing to please. The cheese is also lightly dusted with a vegetable ash -- a common practice in bloomy rind cheeses -- used to impart a mellow flavor and protect the cheese during aging.\u003c/p>\n\u003cp>\u003ca href=\"http://1.bp.blogspot.com/-Be3glV8AzK4/T8fTvJbiEQI/AAAAAAAAENk/lJ01p2nSd64/s1600/AndanteNocturne1.jpg\">\u003cstrong>View a little pyramid of Andante Nocturne cheese. Note the thin line of ash around the cheese.\u003c/strong>\u003c/a>\u003cbr>\n(Photo: Kitchen Rap)\u003c/p>\n\u003cp>\u003cstrong>Neufchâtel:\u003c/strong> The only Old World cheese on this list comes from Normandy, France where it has been made since the 6th century. I list it because if you’ve never had it before, well, then it is a new cheese to you. Like a good hookup, it's worth seeking out. \u003ca href=\"http://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese\">Neufchâtel\u003c/a> is arguably the world’s first cream cheese and as such its favorite place to be is on a bagel where the salty, button mushroom flavors can settle down with some smoked fish and perhaps a dash of freshly chopped chives. Also, it is produced in the shape of a heart and that is frickin’ awesome.\u003c/p>\n\u003cfigure id=\"attachment_59747\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/800px-Neufchatel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/800px-Neufchatel.jpg\" alt=\"French Neufchâtel is a cheese made in the region of Normandy and usually sold in heart shapes. Photo: Myrabella\" width=\"500\" class=\"size-full wp-image-59747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Neufchâtel is a cheese made in the region of Normandy and usually sold in heart shapes.\u003cbr>Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Neufchatel_1.jpg\">Myrabella\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Most of these cheeses can be found at your local cheese store. However, your local cheesemonger can also point you to some stellar alternatives.\u003c/p>\n\n",
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"excerpt": "Bloomy rind cheeses are all the rage, but what exactly makes a bloomy rind cheese what it is? Learn all about aging, bacteria, and find a few new favorites!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59699\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bloomygoodness1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bloomygoodness1000.jpg\" alt=\"Lille bloomy goodness thanks to bacteria.\" width=\"500\" class=\"size-full wp-image-59699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lille bloomy goodness thanks to bacteria.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>So I admit that sometimes I feel I’ve hit a bloomy-rind bust and that there are no more new cheeses out there. It might not be P.C. to say this about P.C. cheeses -- cheeses exposed to molds \u003cem>Penicillium candidium\u003c/em> and \u003cem>camemberti\u003c/em> -- but hey, it is what it is and a real curd nerd don’t lie about no cheese. \u003c/p>\n\u003cp>A curd nerd will, however, lapse into hyperbole for dramatic effect. Yes, I know it’s not true that there aren’t a ton of truly wonderful bloomy rind cheeses out there, but when you have literally -- and after writing about cheese for years I do mean literally -- run through the entire cheese case of every nearby shop with a decent selection in a 20 mile radius, then one gets jaded.\u003c/p>\n\u003cp>I love a good Herve’ Mons Camembert served with sparkling wine. (The French tradition is to have it with a fruity red wine such as Beaujolais, which I find abhorrent. It doesn’t just muck up the flavor of the cheeses so much as clotheslines it to the trachea.) An oozy slice of Delice du Bougignon is epic and it is by and far my favorite table cheese of all time. If you can get real Brie, which you can’t in the United States due to a bunch of helicopter parent laws, then by all means indulge in what is some of the truly greatest cheese ever.\u003c/p>\n\u003cp>But, still, sometimes you want something just a bit different. Something that tastes of oyster mushrooms, wet earth, and has a lactic tang that makes your mouth smack with each bite and coats the tongue in a sour paste that sends a static shock through your palate. \u003c/p>\n\u003cp>I have found a few of those if you’re curious, but we’ll get to that. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First let’s have a class discussion about what exactly makes a bloomy rind cheese a bloomy rind cheese. \u003c/p>\n\u003cp>Answer: It is the cheese’s bloomy rind. \u003c/p>\n\u003cp>\u003cstrong>But what creates a bloomy rind?\u003c/strong>\u003c/p>\n\u003cp>Remember when I talked about the P.C.s? \u003cem>Penicillium candidium\u003c/em> and \u003cem>camemberti\u003c/em>? These two molds are penicillin molds related to the mold Penicillium chrysogenum -- the mold that Alexander Fleming accidentally discovered was a phenomenal antibiotic drug that has since saved millions of lives. (Sadly, the strains of penicillin used in cheese making is not anti-bacterial, and, thus, Camembert is not a cure for a staph infection.) However, this also means that even if you’re allergic to penicillin you may not be allergic to bloomy rind cheeses.\u003c/p>\n\u003cp>These molds love oxygen, a bit of water, a fat and protein-rich surface, and dry conditions -- all of which cheese caves deliver. These molds produce digestive enzymes that consume the fats and proteins in milk and break them down -- essentially spoiling the cheese. Done in a very controlled way this broken-down milk and ever-growing colony of mold develop into a flexible, white crust around the cheese. The paste of the cheese undergoes protein breakdown making it supple and spreadable and encourages those delightful flavors of mushrooms, butter, garlic, and wet hay. \u003c/p>\n\u003cp>When these cheeses go too far, however, the cheese becomes ammoniated. A little bit isn’t too bad, a lot of this smell means the cheese is no good and has spoiled beyond a level of safe consumption. (Pro Tip: It will also taste like middle school: harrowing and frightful.)\u003c/p>\n\u003cp>An older bloomy rind cheese may also become soggy and grow unwanted molds if it’s been sitting too long in one place as cheeses like to be flipped to evenly distribute their water. If you find a bit of fuzziness, fear not, just cut those parts off. Really, it’s cool. \u003c/p>\n\u003cp>So, now that we know what makes a bloomy rind cheese and which ones to eat, let's discuss some novel examples that you should seek out.\u003c/p>\n\u003cp>\u003cstrong>Kunik:\u003c/strong> A good puck of Kunik should never be passed over. This is a decadent triple cream cheese -- meaning it has 75% butterfat content -- that will leave you swooning with it’s buttery and incredibly rich flavor. Made by \u003ca href=\"http://www.nettlemeadow.com/kunik.html\">Nettle Meadow\u003c/a> up in New York state this cheese is unique in that it is composed of both goat’s milk and Jersey cow cream. The result is a bloomy rind with a unique flavor that is both beefy and tangy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisanalcheese.com/images/PC-10102-Large.jpg\">\u003cstrong>View an adorable little Kunik from Artisanal Cheese.\u003c/strong>\u003c/a> (Photo: Artisanal Cheese)\u003c/p>\n\u003cp>\u003cstrong>Lille:\u003c/strong> The \u003ca href=\"http://vermontfarmstead.com/\">Vermont Farmstead Cheese Company\u003c/a> is responsible for Lille. It comes in a large wheel and in a tiny little wheel-ette that is so adorable you’ll want to just eat it in two huge bites. There is nothing wrong with that except you can’t linger with it, but feel free. You’ll find the taste to be buttery, nutty, great on crackers, and perfect with a lighter beer. \u003c/p>\n\u003cfigure id=\"attachment_59701\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lille1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lille1000.jpg\" alt=\"Lille from Vermont Farmstead Cheese Company\" width=\"500\" class=\"size-full wp-image-59701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lille from Vermont Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nocturne:\u003c/strong> \u003ca href=\"http://www.andantedairy.com\">Andante Dairy's\u003c/a> cheeses are as delicate as they are famous in the cheese world. Getting a piece of your own from the Petaluma champion dairy is a challenge as many high-end restaurants such as The French Laundry often snatch them all up for their own cheese plates. Bold, tangy, and intensely mushroomy, this squat little pyramid of cheese is always willing to please. The cheese is also lightly dusted with a vegetable ash -- a common practice in bloomy rind cheeses -- used to impart a mellow flavor and protect the cheese during aging.\u003c/p>\n\u003cp>\u003ca href=\"http://1.bp.blogspot.com/-Be3glV8AzK4/T8fTvJbiEQI/AAAAAAAAENk/lJ01p2nSd64/s1600/AndanteNocturne1.jpg\">\u003cstrong>View a little pyramid of Andante Nocturne cheese. Note the thin line of ash around the cheese.\u003c/strong>\u003c/a>\u003cbr>\n(Photo: Kitchen Rap)\u003c/p>\n\u003cp>\u003cstrong>Neufchâtel:\u003c/strong> The only Old World cheese on this list comes from Normandy, France where it has been made since the 6th century. I list it because if you’ve never had it before, well, then it is a new cheese to you. Like a good hookup, it's worth seeking out. \u003ca href=\"http://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese\">Neufchâtel\u003c/a> is arguably the world’s first cream cheese and as such its favorite place to be is on a bagel where the salty, button mushroom flavors can settle down with some smoked fish and perhaps a dash of freshly chopped chives. Also, it is produced in the shape of a heart and that is frickin’ awesome.\u003c/p>\n\u003cfigure id=\"attachment_59747\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/800px-Neufchatel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/800px-Neufchatel.jpg\" alt=\"French Neufchâtel is a cheese made in the region of Normandy and usually sold in heart shapes. Photo: Myrabella\" width=\"500\" class=\"size-full wp-image-59747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Neufchâtel is a cheese made in the region of Normandy and usually sold in heart shapes.\u003cbr>Photo: \u003ca href=\"http://en.wikipedia.org/wiki/File:Neufchatel_1.jpg\">Myrabella\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of these cheeses can be found at your local cheese store. However, your local cheesemonger can also point you to some stellar alternatives.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
"title": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n",
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"excerpt": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
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"description": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
"title": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\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\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
"title": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coming Soon: A Supermarket in West Oakland",
"title": "Coming Soon: A Supermarket in West Oakland",
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"content": "\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=gDECy0mVMiM]\u003c/p>\n\n",
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"excerpt": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"description": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"headline": "Coming Soon: A Supermarket in West Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"meta": {
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 5
},
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