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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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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": "The Food Pantry's Sara Miles on Serving the City's Hungry",
"title": "The Food Pantry's Sara Miles on Serving the City's Hungry",
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"content": "\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=9PwKqzmnuEc]\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos courtesy of The Food Pantry\u003c/em>\u003c/p>\n\n",
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"excerpt": "Self-described Jesus freak Sara Miles, who runs The Food Pantry at St. Gregory of Nyssa Episcopal Church in San Francisco, explains to Sarah Henry why she feels compelled to feed people in need.",
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"description": "Self-described Jesus freak Sara Miles, who runs The Food Pantry at St. Gregory of Nyssa Episcopal Church in San Francisco, explains to Sarah Henry why she feels compelled to feed people in need.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9PwKqzmnuEc'\n title='//www.youtube.com/embed/9PwKqzmnuEc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Brown Sugar and Thyme Pecans\" title=\"Brown Sugar and Thyme Pecans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50110\">\u003c/a>\u003cbr>\n\u003cem>Brown Sugar and Thyme Pecans\u003c/em>\u003c/p>\n\u003cp>It’s funny how certain smells work their way into your subconscious where they develop into permanent little memory bombs.\u003c/p>\n\u003cp>For me, this time of year, I crave the scent of \u003ca href=\"http://www.bridgeandtunnelclub.com/bigmap/citywide/feed/nuts4nuts/index.htm\">Nuts 4 Nuts\u003c/a>.\u003cbr>\n\u003cstrong>Nuts 4 Nuts = Christmastime in NYC\u003c/strong>.\u003c/p>\n\u003cp>For those unfamiliar with this New York institution, Nuts 4 Nuts are street carts that sell honey roasted nuts -- peanuts, cashews, and almonds. The thing about Nuts 4 Nuts though is, sadly, they always smell better than they taste.\u003c/p>\n\u003cp>This year I decided to end the cycle of disappointment once and for all and make my own. I started out with a typical recipe for sugared pecans amped it up with brown sugar, cinnamon, thyme, and a touch of sea salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Total win. I could not stop eating these. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or just munch by the handful.\u003c/p>\n\u003cp>Best of all, the recipe is versatile. Experiment with your own custom mix of spices and nuts. Chai spiced almonds? Sure. Five spice Cashews? Go nuts.\u003c/p>\n\u003cp>These \u003cstrong>Brown Sugar and Thyme Pecans\u003c/strong> are killer though. Make a big batch. They’ll go quick. Also these sugared nuts would make for a super easy, super delicious homemade gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Nuts 4 Nuts got nothing on me\" title=\"Nuts 4 Nuts got nothing on me\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50109\">\u003c/a>\u003cbr>\n\u003cem>Nuts 4 Nuts got nothing on me\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brown Sugar and Thyme Roasted Pecans\u003c/strong>\u003cbr>\n\u003cem>Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 egg white\u003c/li>\n\u003cli>4 cups pecan halves\u003c/li>\n\u003cli>1/2 cup light brown sugar\u003c/li>\n\u003cli>1 heaping tablespoon fresh thyme, finely chopped\u003c/li>\n\u003cli>1 1/2 teaspoons ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 225 degrees. Line a rimmed baking pan with foil and grease with butter.\u003c/li>\n\u003cli>Whip the egg white in a large mixing bowl until soft peaks form. Fold in the pecans to coat evenly.\u003c/li>\n\u003cli>Combine the sugar, thyme, cinnamon, and salt in a Tupperware with a lid or Ziploc bag; shake until everything is mixed evenly, breaking up any clumps of sugar. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.\u003c/li>\n\u003cli>Bake until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Brown Sugar and Thyme Pecans\" title=\"Brown Sugar and Thyme Pecans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50110\">\u003c/a>\u003cbr>\n\u003cem>Brown Sugar and Thyme Pecans\u003c/em>\u003c/p>\n\u003cp>It’s funny how certain smells work their way into your subconscious where they develop into permanent little memory bombs.\u003c/p>\n\u003cp>For me, this time of year, I crave the scent of \u003ca href=\"http://www.bridgeandtunnelclub.com/bigmap/citywide/feed/nuts4nuts/index.htm\">Nuts 4 Nuts\u003c/a>.\u003cbr>\n\u003cstrong>Nuts 4 Nuts = Christmastime in NYC\u003c/strong>.\u003c/p>\n\u003cp>For those unfamiliar with this New York institution, Nuts 4 Nuts are street carts that sell honey roasted nuts -- peanuts, cashews, and almonds. The thing about Nuts 4 Nuts though is, sadly, they always smell better than they taste.\u003c/p>\n\u003cp>This year I decided to end the cycle of disappointment once and for all and make my own. I started out with a typical recipe for sugared pecans amped it up with brown sugar, cinnamon, thyme, and a touch of sea salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Total win. I could not stop eating these. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or just munch by the handful.\u003c/p>\n\u003cp>Best of all, the recipe is versatile. Experiment with your own custom mix of spices and nuts. Chai spiced almonds? Sure. Five spice Cashews? Go nuts.\u003c/p>\n\u003cp>These \u003cstrong>Brown Sugar and Thyme Pecans\u003c/strong> are killer though. Make a big batch. They’ll go quick. Also these sugared nuts would make for a super easy, super delicious homemade gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/brown-sugar-thyme-pecans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Nuts 4 Nuts got nothing on me\" title=\"Nuts 4 Nuts got nothing on me\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50109\">\u003c/a>\u003cbr>\n\u003cem>Nuts 4 Nuts got nothing on me\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brown Sugar and Thyme Roasted Pecans\u003c/strong>\u003cbr>\n\u003cem>Crunchy oven-roasted sugared pecans coated in a heavenly combination of brown sugar, cinnamon, and thyme, with just a touch of sea salt. Throw some over a spinach salad with blue cheese and pears for a gourmet treat, or eat by the handful.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 egg white\u003c/li>\n\u003cli>4 cups pecan halves\u003c/li>\n\u003cli>1/2 cup light brown sugar\u003c/li>\n\u003cli>1 heaping tablespoon fresh thyme, finely chopped\u003c/li>\n\u003cli>1 1/2 teaspoons ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 225 degrees. Line a rimmed baking pan with foil and grease with butter.\u003c/li>\n\u003cli>Whip the egg white in a large mixing bowl until soft peaks form. Fold in the pecans to coat evenly.\u003c/li>\n\u003cli>Combine the sugar, thyme, cinnamon, and salt in a Tupperware with a lid or Ziploc bag; shake until everything is mixed evenly, breaking up any clumps of sugar. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.\u003c/li>\n\u003cli>Bake until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Power Balls: A Superfood Snack",
"title": "Power Balls: A Superfood Snack",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"52825,52827,52932\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Do you need a quick boost without coffee or refined sugar? Naturopathic Doctor, Dara Thompson shares her recipe -- nutrient dense snacks for people on the go.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
"title": "Q&A with Michael Recchiuti about Chocolate Lab and the Holidays",
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"content": "\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Michael Recchiuti, who shares what it's like to work in his new Chocolate Lab dessert cafe in the Dogpatch neighborhood. Recchiuti talks about his favorite menu items and holiday foods and gift sweets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52761\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Michael-recchiuti1000.jpg\" alt=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" title=\"Michael Recchiuti. photo credit: Tom Seawell Photography\" width=\"560\" class=\"size-full wp-image-52761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Recchiuti. photo credit: Tom Seawell Photography\u003c/figcaption>\u003c/figure>\n\u003cp>At the new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> dessert café from Michael and Jacky \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, there is a bounty of sweets -- adult sundaes, chocolates, caramels, cookies, pastries and classic drinking chocolate. Still, it’s best to plan ahead and opt for a full meal here, since there are savory delights like a goat cheese tourteau and tartines made with bay shrimp and seasonal root vegetables. The savory items are ones that Michael has perfected over the years and reminds him of travels to Europe. He’s openly passionate about using the best produce our Northern California has to offer. The sweet Chocolate Lab space formerly housed Piccino and has been refreshed to suit Recchiuti’s cooking needs and eye for design. There is rooftop Dogpatch honey, plants from \u003ca href=\"http://floragrubb.com/idx/index.php\">Flora Grubb\u003c/a>, walls and tabletops from fallen timber elm, and mouth blown glass hanging from the ceiling. After ordering, each table gets a beaker of water, in keeping with the lab theme. Chocolate Lab is open late and has wine, beer and an intriguing probiotic soda from Drinkwell Softers. Young families, couples, travelers and folks doing relaxed meetings were spotted on recent visits. I interviewed Michael Recchiuti in person on what his life is like now that Chocolate Lab has opened.\u003c/p>\n\u003cfigure id=\"attachment_52783\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sundae1000.jpg\" alt=\"Chocolate Lab Ice-Cream Sundae\" title=\"Chocolate Lab Ice-Cream Sundae\" width=\"560\" class=\"size-full wp-image-52783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Lab Ice-Cream Sundae\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods?\u003c/strong>\u003cbr>\nRecchiuti: Oh God. Aside from chocolate? [laughs] I just love turkey and stuffing. I always have to have mashed potatoes or sweet potatoes -- and a good stuffing. If we’re cooking a capon or a turkey, I’ll change the stuffing. I don’t like the really dry crunchy stuffing. It’s like marshmallows: some people like them toasted at different levels.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Which Recchiuti products do you recommend for the holidays as gifts?\u003c/strong>\u003cbr>\n Recchiuti: I always think of things that can be shared, where there’s more than one of the same. Our \u003ca href=\"http://www.recchiuti.com/100.html\">Burgundy Box\u003c/a> ($83) has 32 pieces. Or try the \u003ca href=\"http://www.recchiuti.com/726.html\">Dragee Sampler\u003c/a> ($29), which is like fancy bridge mix. People can dive into it. There are also \u003ca href=\"http://www.recchiuti.com/108.html\">Fleur de Sel salted caramels\u003c/a> ($23). \u003c/p>\n\u003cp>Our \u003ca href=\"http://www.recchiuti.com/238.html\">PEPs\u003c/a> (Peppermint Thins $18) are great because there’s a lot in the box. That’s my Junior Mint substitute -- I’ll take it to the movies. Jacky and I go to Sundance because we can book a seat and show up right when the show starts. We get spoiled and it’s tough to see a film elsewhere because at Sundance, you can have a drink and something to eat. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate the holidays?\u003c/strong>\u003cbr>\nRecchiuti: Usually with a lot of relaxation because we're just coming off a busy holiday with the chocolate factory. Normally we’ll go see a movie and hang out with a small group of friends who are in the food industry. This past Thanksgiving, I ordered a turkey kit from Bi-Rite and told them “I’m having seven to eight people over.” It had everything in it. People bring pies and we may do hot chocolate. My go-to dessert is always the tarte tatin. It’s simple: apples, butter, puff pastry. Serve it with little bit of ice cream.\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/24/2012/12/michael-recchiuiti-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/michael-recchiuiti-counter1000-150x150.jpg\" alt=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" title=\"Michael Recchiuiti (L) with Garrett Zacker (R) at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/little-nib700-150x150.jpg\" alt=\"Little Nib signage\" title=\"Little Nib signage\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/h2o-beaker700-150x150.jpg\" alt=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" title=\"Mary Ladd's son behind H2O beaker at Chocolate Lab\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-52779\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been making confections since 1997, and have retail outlets at the Ferry Building and Little Nib, around the corner from Chocolate Lab. Having a restaurant is a new development. What’s it been like? What are your favorite menu items?\u003c/strong>\u003cbr>\nRecchiuti: It’s definitely been different. It’s not the first time I’ve opened a place but it has been awhile. We’ve just been trying to get people to think of it as more than a place for dessert. I am kind of getting used to the groove again—there’s service, with people walking in the door versus when I’m making chocolate and making things in advance. That’s like wine and cigars or precious cargo, where you’re releasing stock. \u003c/p>\n\u003cp>My favorite menu items are the Tourteau Fromage or Goat Cheese Souffle with a salad. I’ve been trying to perfect it for a while. I wouldn’t call it a cheesecake because it’s lighter than that. Have it with a drizzle of early harvest olive oil and Hawaiian pink salt. The other thing I really like is the vegetarian tartines. We change with the seasons and now we’re into root vegetables that are sliced thin then kept overnight. It’s like vegetable lasagna and we serve it with chickpea spread and salsa verde. We keep it kind of clean and not too garlicky, and there’s also a little Parmesan. People with dietary restrictions can get them. \u003c/p>\n\u003cfigure id=\"attachment_52778\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cheese-torte1000.jpg\" alt=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" title=\"Tourteau Fromage aka Savory Goat Cheese Souffle\" width=\"560\" class=\"size-full wp-image-52778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tourteau Fromage aka Savory Goat Cheese Souffle\u003c/figcaption>\u003c/figure>\n\u003cp>Two of our workers are gluten intolerant so we’re working on gluten-free bread. A lot of gluten-free people make requests, too. Gluten-free bread mixes differently, and bakes differently. It burns really fast. Some gluten-free bread turns out good, and some of it’s like cardboard. There’s a really good gluten-free flour that Thomas Keller has. I made pasta and pastry crust with it and also made pastry crust with it and cut butter into it. \u003c/p>\n\u003cp>As for the vegan thing, we can serve it without the cheese. We have an apiary across the street and the woman who lives upstairs is managing it. She pulls the combs off. We have big slabs and racks. The spring honey is very light and clear. The one from last week is like blackstrap molasses. The bees are local, and they’re traveling 4-5 miles. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chocolate Lab is inspired by your early years as a savory and pastry chef and your travels with Jacky. How did that come about?\u003c/strong>\u003cbr>\nRecchiuti: The whole concept is about our travels to Paris. We would always go into this tartine shop in the 6th arrondissement and were fascinated because it was right next to the famous bakery called \u003ca href=\"http://www.poilane.com/pages/en/company_boutiques.php\">Poilâne\u003c/a>. They serve beer, wine, a tartine and salad. That’s it. They make the bread.\u003cbr>\nThe other funny thing is I used to make the tarte tatin [dessert] during the last job I had in Vermont. There was a British chef who said, “You have no idea what you’re doing. Let me show you how to make it.” His version was so much more rustic and refined in the amount of butter and the amount of pastry. Once I tried his, I was like, “This is fantastic.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the secret to working together and staying married?\u003c/strong>\u003cbr>\nRecchiuti: We both divide and conquer. Jacky’s over at the office working and I’m here working. A lot of times we are in the same physical space. We give each other autonomy and space. I try not to interfere in what she’s working on. It’s hard to shake talking about work, how to craft and shape it. We’ve been together for 20 years.... \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\nRecchiuti: All the fresh ingredients we’ve been getting from the farms: winter greens and the root vegetables. I didn't realize there were so many kinds of carrots. The watermelon radishes are wonderful. They drop it off at 4 a.m. and it’s like a gift. It’s nice to not work with chocolate -- I love chocolate but it’s a nice shift. With this great produce, you don’t have to manipulate and do too much to the product. That’s probably where Alice Waters and everyone started: out of the ground and onto the table. We can do that here in California and we’re spoiled that way. It was different on the East Coast. You cut, chop, puree, and blanch unless it’s summer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nRecchiuti: Raymond Moderski owned a bunch of restaurants. He spent a lot time working with me in my teens and twenties allowing me to see how things worked. We’d go to his house and bake all day long. He’d do that because he loved it. \u003c/p>\n\u003cp>Pascal Janvier from \u003ca href=\"http://www.fleurdecocoa.com/\">Fleur de Cocoa\u003c/a> in Los Gatos is another mentor. He recently sold his business and packed his bags to go to Australia with his wife. I worked with him a lot when I was on the East Coast. He was patient and very generous with information. A lot of European chefs aren’t like that. They yell.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in the confection and restaurant business? \u003c/strong>\u003cbr>\nRecchiuti: The best part for both? Before we opened Chocolate Lab, my work was behind the scenes. Here you’re more directly involved with people as they’re having their experience. You get to experience in real time both criticism and accolades. It helps your craft to know immediately what people like and what they don’t like. The hard part is figuring out how to do it well. You can’t make everyone happy. We’re tweaking the menu descriptions and just listening. That way, people will help me craft it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nRecchiuti: I did a fig and pink peppercorn and realized it tasted like dirt. It just didn’t work. Then there was a chocolate beet torte and I couldn't put the word “beet” on the menu. People would enjoy it, but then they’d see the pink in the torte and say, “What’s that?” \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: Do you have any favorite Bay Area spots?\u003c/strong>\u003cbr>\nRecchiuti: \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> is really fun. I love what he’s doing with all the seasoning and dry herbs, bold flavors and textures. The wine list is really good. \u003c/p>\n\u003cp>Sometimes we don’t make it as far as \u003ca href=\"http://www.digwinesf.com/contact.html\">Dig wine\u003c/a> around the corner. We’ll have a glass of wine between lunch and dinner service. We live here and I call it \"The Chocolate Triangle\" because we have Little Nib, Chocolate Lab and our warehouse all nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INFORMATION:\u003c/strong>\u003cbr>\n\u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/XJeAA\">Map\u003c/a>\u003cbr>\n807 22nd St (at Tennessee St.)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-489-2882\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun 12pm–5pm,\u003cbr>\nClosed Monday\u003cbr>\nTues–Thurs 11am–10pm,\u003cbr>\nFri & Sat 11am–11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chocolatelabsf\">Chocolate Lab\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ChocolateLabSF\">@ChocolateLabSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Light",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "By \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"title": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.",
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"title": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brussels Sprout Latke Recipe",
"title": "Brussels Sprout Latke Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\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/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef",
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"content": "\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52470\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera-platter1.jpg\" alt=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" title=\"Selome Haileleoul cooks traditional Ethiopian dishes served on injera\" width=\"560\" height=\"489\" class=\"size-full wp-image-52470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul cooks traditional Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>I’m perched on one of five bar seats with a ringside view of the open kitchen at \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a> in Oakland, where Selome Haileleoule and sous chef Showit Woldu adorn injera draped platters with mounds of fragrant spiced stews and salads, creating edible palettes of brightly hued Ethiopian classic dishes. Selome looks completely at home in the kitchen and as she warmly greets guests, but this is the first time the assistant financial controller with San Francisco’s \u003ca href=\"http://www.clifthotel.com/en-us/#/home/\">Clift Hotel\u003c/a> has taken on the role of restaurant chef and that’s the charm behind \u003ca href=\"http://www.theguestchef.net/\">The Guest Chef\u003c/a>.\u003c/p>\n\u003cp>The intimate space on Oakland’s College Avenue seats no more than 25 diners and features a rotating roster of chefs who serve everything from California cuisine, Classic French or Italian to the exotic food of the Azores. The usual run is a two-week stint for the caterers, recent culinary school graduates, aspiring chefs and grandmothers who dream of cooking at their own restaurant. Chef-hopefuls must complete an online application with their concept and menu and then do a tasting try-out for Guest Chef owner Scott Cameron. If accepted, the chefs supply all their own ingredients and labor and Guest Chef provides everything else (including a fully stocked kitchen, a cashier and a dishwasher), for a split of the profits.\u003c/p>\n\u003cfigure id=\"attachment_52438\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/cooking.jpg\" alt=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" title=\"Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\" width=\"560\" height=\"416\" class=\"size-full wp-image-52438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul and sous chef Showit Woldu in Guest Chef's open kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, Selome's passion to share her native Ethiopian cuisine has led her to teach Ethiopian cooking classes, first at \u003ca href=\"http://pauldingandco.com/\">Paulding and Company\u003c/a> and currently through West Oakland’s \u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo\u003c/a>.\u003c/p>\n\u003cp>Six months ago, she was a diner at \u003ca href=\"http://www.theguestchef.net/archives/2456\">Guest Chef when David Hung\u003c/a>, the CEO of her sister’s workplace, played co-chef with his daughter Maddy, as a bonding experience before she went to Harvard. The evening proved to be inspirational for Selome. Her run at Guest Chef began November 25, and thanks to an overwhelming response, has been extended for a third week, until December 16.\u003c/p>\n\u003cfigure id=\"attachment_52432\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/doro-wat.jpg\" alt=\"Selome Haileleoul offers a plate of doro wat\" title=\"Selome Haileleoul offers a plate of doro wat\" width=\"560\" height=\"399\" class=\"size-full wp-image-52432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Selome Haileleoul offers a plate of doro wat\u003c/figcaption>\u003c/figure>\n\u003cp>Selome named her restaurant \u003cem>Tayitu\u003c/em> in honor of the powerful 19\u003csup>th\u003c/sup> century \u003ca href=\"http://tayituentertainment.com/about/who-tayitu-is/\">Ethiopian Queen\u003c/a>. Her signature dish is \u003cem>doro wat\u003c/em> (chicken in an aromatic, mahogany sauce) that requires slowly sautéing onions for two days (using no oil) until they achieve caramelized perfection. Then she adds \u003ca href=\"http://www.marcussamuelsson.com/tips-2/how-to-make-your-own-spice-blends-berbere\">berbere\u003c/a>, the famous, fiery Ethiopian spice blend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spices have always been precious to Selome, I discover, as she shares her compelling story with me. At the age of 16, she was sent by her mother to the U.S. with her sister to escape the political turmoil in her homeland. The young women attended an all-girls school in small town Mississippi. “Mother packed us some \u003cem>dirkosh\u003c/em> (dried injera) and \u003cem>berbere\u003c/em> (red pepper spice blend) in case we got homesick. I used to sprinkle it on the bland fried chicken, BBQ meats, rice and eggs.”\u003c/p>\n\u003cp>“We came here in 1974 because of the political situation. When Ethiopia became a communist country, I got completely cut off from my home and was literally stranded. I had attended a British private school in Addis Ababa and spoke English fluently but all the international students at our college were required to take English as a second language--because it was Southern English we had to learn. At first, we were shocked. But they said, ‘Honey, y’all have to learn the language down here.’ It was tough. But I was young, so it was easier to adapt. And Southerners are the most compassionate people. They were all so sad for our mother, letting her girls go so far away.”\u003c/p>\n\u003cfigure id=\"attachment_52439\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dish-of-3.jpg\" alt=\"Vegan trio: collard greens, yellow split peas, and red lentils\" title=\"Vegan trio: collard greens, yellow split peas, and red lentils\" width=\"560\" height=\"388\" class=\"size-full wp-image-52439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan trio: collard greens, yellow split peas, and red lentils\u003c/figcaption>\u003c/figure>\n\u003cp>“It was sad to see in America how poor people are. I come from a poor country but the poverty I saw in America was shocking. Some girls from school invited us for Thanksgiving. Three generations lived in a one-room house like cardboard but they spent everything they had to give us a real Thanksgiving. They were so kind.”\u003c/p>\n\u003cp>Selome’s father was a Supreme Court Judge in Ethiopia who died when she was 13. Her mother raised 7 girls and 1 boy.\u003c/p>\n\u003cblockquote>\u003cp>“I want to honor what I learned from my mother and grandmothers' generations and then pass it on to our next generation: spices, dried and blended the traditional way; it takes passion and patience. In the old days, people used to make their own berbere and mitmita but now you can just buy them packaged.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_52433\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/dinner.jpg\" alt=\"Platter of Ethiopian dishes served on injera\" title=\"Platter of Ethiopian dishes served on injera\" width=\"560\" height=\"445\" class=\"size-full wp-image-52433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Platter of Ethiopian dishes served on injera\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, Selome presents me with the platter she has prepared so I can taste a variety of dishes: diced ahi tuna mixed with mitmita spices, two kinds of lentils, yellow split peas cooked with garlic, ginger and turmeric, \u003cem>shiro\u003c/em> (roasted chickpea flour with spices, she describes as \"Ethiopian comfort food\"), a bright and tangy beet salad, and addictive collard greens. The centerpiece is the doro wat, in whose depth of flavor, I taste history–and an ancient reverence for spice. Each dish has a complex character that is only achieved by skilled spicing and long careful simmering. Selome's cooking is equal to the best Ethiopian food I've tasted.\u003c/p>\n\u003cfigure id=\"attachment_52434\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/vegan-vegs.jpg\" alt=\"Vegan vegetables\" title=\"Vegan vegetables\" width=\"560\" height=\"420\" class=\"size-full wp-image-52434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan vegetables\u003c/figcaption>\u003c/figure>\n\u003cp>Selome's menu of traditional Ethiopian dishes features many vegan options. This is no doubt influenced by the \u003ca href=\"http://en.wikipedia.org/wiki/Ethiopian_Orthodox_Tewahedo_Church\">Ethiopian Orthodox Church\u003c/a>, whose calendar of \"fasting days\" (on which no meat or animal products may be eaten) number more than 250 days a year.\u003c/p>\n\u003cp>The diners at Guest Chef this week have been a mixture of Selome's friends and co-workers, people who just walk by and Guest Chef regulars who stop in every two weeks to try out the latest chef. Some have never eaten Ethiopian food before and are surprised that no silverware is provided. This is a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">culture that cherishes eating with the hand\u003c/a>.\u003c/p>\n\u003cp>Food is served the traditional way, arranged on platters of spongy injera and meant to be shared. Rolls of injera are provided and diners are expected to tear off small pieces of the crepe-like bread and scoop up the meats or vegetables with their right hands. \"At the end of the day, food tastes better when you eat with your hand,\" says Selome. It’s natural.\"\u003c/p>\n\u003cfigure id=\"attachment_52435\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/injera.jpg\" alt=\"Injera\" title=\"Injera\" width=\"560\" height=\"420\" class=\"size-full wp-image-52435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera\u003c/figcaption>\u003c/figure>\n\u003cp>With The Guest Chef now booked with eager chefs through March, Scott Cameron seems to have landed on a simple, yet brilliant idea, that elevates a pop-up into a rich dining experience, which is sure to catch on. He and his partner are still scouting for a San Francisco location and “having meetings” to explore the possibility of a reality TV show.\u003c/p>\n\u003cp>This experience at Guest Chef has made Selome’s secret dream seem more possible: “I would love to have a restaurant like this one, small and intimate. I would get all my spices from Ethiopia and go completely traditional and wash my diners’ hands before the meal by pouring water from a pitcher.”\u003c/p>\n\u003cp>\u003cem>Next Guest Chef: Dec. 18-23 -- Ikeena Reed, Oakland-based caterer who specializes in sustainable, organic, Soul Food dishes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theguestchef.net\">\u003cstrong>Guest Chef\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/W1xDD\">Map\u003c/a>\u003cbr>\n5337 College Ave., Oakland, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 658-7378\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Guest-Chef/202876119779160\">Guest Chef\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theguestchef\">@theguestchef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Everything You Need to Know About Bruce Aidells",
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"content": "\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes. ",
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"headline": "Everything You Need to Know About Bruce Aidells",
"datePublished": "2012-12-10T10:42:59-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Latkes for Hanukkah",
"title": "Gluten-Free Latkes for Hanukkah",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ",
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"headline": "Gluten-Free Latkes for Hanukkah",
"datePublished": "2012-12-07T19:42:02-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 9
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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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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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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",
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"source": "American Public Media"
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"masters-of-scale": {
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"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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},
"mindshift": {
"id": "mindshift",
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"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>",
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"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",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"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?",
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"order": 11
},
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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",
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},
"link": "/radio/program/on-the-media",
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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"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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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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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
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