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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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"disqusTitle": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
"title": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n",
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"excerpt": "Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\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/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inside California Olive Ranch during Harvest ",
"title": "Inside California Olive Ranch during Harvest ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "52147 http://blogs.kqed.org/bayareabites/?p=52147",
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"excerpt": "California Olive Ranch produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. A look inside California Olive Ranch during harvest season.",
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"description": "California Olive Ranch produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. A look inside California Olive Ranch during harvest season.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52186\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Roasted Persimmon & Brie Salad\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">fuyu persimmons\u003c/a>\u003c/li>\n\u003cli>1 ounce brie, preferably triple cream\u003c/li>\n\u003cli>1 serving of mixed greens\u003c/li>\n\u003cli>1/8 cup pine nuts\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Trim, quarter and remove the seeds from the persimmons. \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_6201.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6201.jpg\" alt=\"Sliced Persimmon\" title=\"Sliced Persimmon\" width=\"560\" class=\"alignnone size-full wp-image-52185\">\u003c/a>\u003c/p>\n\u003cp>2. Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. \u003c/p>\n\u003cp>3. In a large mixing bowl, add the mixed greens, pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add the salt and pepper and toss the salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\" alt=\"Tossed Salad\" title=\"Tossed Salad\" width=\"560\" class=\"alignnone size-full wp-image-52188\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the persimmons from the oven when done -- they should be slightly browned but still firm. Let them cool a bit. \u003c/p>\n\u003cp>5. Plate the greens with the brie and top the salad with the roasted persimmons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52187\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52186\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Roasted Persimmon & Brie Salad\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">fuyu persimmons\u003c/a>\u003c/li>\n\u003cli>1 ounce brie, preferably triple cream\u003c/li>\n\u003cli>1 serving of mixed greens\u003c/li>\n\u003cli>1/8 cup pine nuts\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Trim, quarter and remove the seeds from the persimmons. \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_6201.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6201.jpg\" alt=\"Sliced Persimmon\" title=\"Sliced Persimmon\" width=\"560\" class=\"alignnone size-full wp-image-52185\">\u003c/a>\u003c/p>\n\u003cp>2. Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. \u003c/p>\n\u003cp>3. In a large mixing bowl, add the mixed greens, pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add the salt and pepper and toss the salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\" alt=\"Tossed Salad\" title=\"Tossed Salad\" width=\"560\" class=\"alignnone size-full wp-image-52188\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the persimmons from the oven when done -- they should be slightly browned but still firm. Let them cool a bit. \u003c/p>\n\u003cp>5. Plate the greens with the brie and top the salad with the roasted persimmons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52187\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Catherine McCord Dishes on Cooking with Kids",
"title": "Catherine McCord Dishes on Cooking with Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n",
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"excerpt": "The blogger behind the popular family-friendly site weelicious, Catherine McCord, shares advice from her new book on cooking for -- and with -- children in a chat with Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51843\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/catherine-mccord700.jpg\" alt=\"Catherine McCord. Photo by Jonathan Gordon\" title=\"Catherine McCord. Photo by Jonathan Gordon\" width=\"300\" class=\"size-full wp-image-51843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catherine McCord. Photo by Jonathan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>New mom Catherine McCord didn't set out to become a food blogger. But after her son was born she had a hard time finding healthy homemade baby food recipes. So she started doing research and recipe testing and began posting her own creations on the web. Fast forward five years and McCord is the voice behind the popular site \u003ca href=\"http://weelicious.com/\">weelicious\u003c/a>, which focuses on family-friendly dishes that are quick and easy to prepare, nutritious, and packed with flavor too.\u003c/p>\n\u003cp>\"Even though I'd been to culinary school, worked in restaurants in New York, and cooked for myself and friends from a young age, when I had my son I wasn't sure where to start,\" says the Institute of Culinary Education graduate who has a crew of in-home taste testers: son Kenya, 5, daughter Chloe, 3, and husband Jon. McCord, who recently taught a \"picky eater\" cooking class for Sur La Table in Palo Alto, plans on returning to the Bay Area in early 2013.\u003c/p>\n\u003cp>McCord's food philosophy is simple: She favors recipes that use just a few wholesome, fresh ingredients and can appeal to a range of ages -- from toddlers to teenagers -- and adults as well. \"As a parent you don't have to be a short-order cook preparing four different meals for four different family members,\" says McCord, 39, who lives in Los Angeles and is the author of the new cookbook \u003cem>\u003ca href=\"http://weeliciousbook.com/about/\">Weelicious: One Family. One Meal.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/weelcious-book-cover400.jpg\" alt=\"weelcious book cover\" title=\"weelcious book cover\" width=\"400\" class=\"aligncenter size-full wp-image-51841\">\u003c/a>\u003c/p>\n\u003cp>McCord, a contributing editor at \u003cem>Parenting\u003c/em> magazine, advises that one of the best ways to raise an adventurous eater is to involve children in all aspects of the meal-making process. Go food shopping with your kids. Farmers' markets are a great place to take young ones to learn about smart food choices, she says, and there are plenty of healthy, free samples to savor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk with your children, McCord says, about what food you're buying: \"What should we do with this sweet potato? Could we mash it?\" And invite them into the kitchen to help. \"My son loves peeling bananas and pouring frozen fruit and rice milk into the blender to make his own smoothies,\" she says. \u003c/p>\n\u003cp>The former model, actress, and athlete credits her own family background for her healthy attitude towards cooking and eating. She grew up in Louisville, Kentucky, where her mom taught her the importance of eating nourishing food for well being. \"I also learned from my grandparents about gardening, composting, and canning, and these are traditions I'm passing along to my own children,\" says McCord who also contributes to \u003ca href=\"http://www.babble.com/mom/top-100-food-mom-blogs-2011/top-100-food-mom-blog-weelicious/\">Babble\u003c/a>, which named her one of the top 100 food mom blogs of 2011.\u003c/p>\n\u003cp>And there's one more: Eat together as a family. \"I know it's tough with everyone's hectic schedules but if your kids see you eating and enjoying broccoli, then there's a good chance they'll learn to like it too,\" she says. \u003c/p>\n\u003cp>Case in point: McCord recounts a story from a frustrated mother whose daughter wouldn't eat much besides plain noodles with butter -- except for something she calls \"Nana juice\" -- a breakfast drink she makes with her grandmother that includes kale, fruit, and flax. A little girl who hates almost everything drinks raw green smoothies? \"The fact that that drink is her favorite breakfast tells me that kids take their cues about food from their family.\"\u003c/p>\n\u003cp>Catherine McCord shares her Quinoa Pudding recipe families can make together, below. Oh, and just a heads up: This is the sort of dish a toddler may enjoy but, in this writer's experience, it's also a hit with teens and makes a nice change from porridge for breakfast for any age.\u003c/p>\n\u003cfigure id=\"attachment_51842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Banana-Quinoa.jpg\" alt=\"Banana Quinoa Pudding. Photo: Catherine McCord\" title=\"Banana Quinoa Pudding. Photo: Catherine McCord\" width=\"500\" height=\"375\" class=\"size-full wp-image-51842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Quinoa Pudding. Photo: Catherine McCord\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Banana Quinoa Pudding\u003c/strong>\u003c/p>\n\u003cp>This light, creamy concoction is a play on a rice pudding, with quinoa -- a grain-like seed rich in protein -- taking the place of rice. Makes a flavorful and filling after-school snack, dessert, or special breakfast treat. Can be served warm or cold.\u003c/p>\n\u003cul>\n\u003cli>Cook Time: 20 minutes\u003c/li>\n\u003cli>Total Time: 1 hours, 20 minutes *(One hour for chilling pudding)\u003c/li>\n\u003cli>Serves: 4-6\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1 cup quinoa\u003c/li>\n\u003cli>1 14 oz can light coconut milk\u003c/li>\n\u003cli>1 cup milk (2 percent fat or higher)\u003c/li>\n\u003cli>2 ripe bananas, mashed\u003c/li>\n\u003cli>3 tablespoons honey\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Place the quinoa in a fine-mesh strainer and rinse with water.\u003c/li>\n\u003cli>Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil.\u003c/li>\n\u003cli>Cover and simmer for 15 minutes.\u003c/li>\n\u003cli>Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.\u003c/li>\n\u003cli>Pour into individual ramekins and chill for at least one hour.*\u003cbr>\n* The pudding can also be served warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kids Turn:\u003c/strong> There's lots of opportunity in this recipe for a child to lend a hand, says McCord. Young children can rinse quinoa in a strainer under running water, shake the coconut milk can (the fat and milk content sometimes separate on the shelf), and peel and mash bananas. Small children can also measure ingredients and pour them into the pot -- and can stir the saucepan while cooking, with adult supervision. Older elementary age children may be comfortable making the whole dish -- with some encouragement and under the watchful eye of a grown up. \"Cooking in the kitchen with your child is an opportunity to talk about where food comes from, what's in it, why it's good for you, and what happens when you add heat, spice, fat, or liquid,\" says McCord. \"It's also a chance to work in concepts like math, science, and geography. And it's fun to taste test together, admire the fruits of your combined labor, and eat them too.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"title": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Pastry Chef and Chocolate Expert Yigit Pura",
"title": "Q&A with Pastry Chef and Chocolate Expert Yigit Pura",
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"content": "\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews chef Yigit Pura, who shares what it's like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual \"adventure\" ingredients. ",
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"description": "Mary Ladd interviews chef Yigit Pura, who shares what it's like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual "adventure" ingredients. ",
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"datePublished": "2012-11-27T08:00:11-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"title": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n",
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"excerpt": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"description": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\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/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"title": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n",
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"excerpt": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Thanksgiving Feast For Your Eyes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ricotta Stuffed Sweet Potato Pancakes",
"title": "Ricotta Stuffed Sweet Potato Pancakes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\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/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"title": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n",
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"excerpt": "What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \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.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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