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"disqusTitle": "Heirloom, Heritage, Hybrid and GMOs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n",
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"excerpt": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
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"description": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
"title": "Heirloom, Heritage, Hybrid and GMOs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\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/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \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/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \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: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pomegranate Limeade Popsicle Recipe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\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/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Highlights from Roli Roti's Pop-Up at Chez Panisse",
"title": "Highlights from Roli Roti's Pop-Up at Chez Panisse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\" alt=\"Roli Rotis famous porchetta\" title=\"Roli Rotis famous porchetta\" width=\"554\" class=\"alignnone size-full wp-image-49554\">\u003c/a>\u003c/p>\n\u003cp>This past weekend, \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> celebrated its 10 year anniversary with a pop-up party at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>. The beloved gourmet rotisserie truck was in full effect, loaded up with glistening porchetta, juicy lemon and herb roast chickens, and a new addition, baskets of golden \u003ca href=\"http://en.wikipedia.org/wiki/Arancini\">arancini\u003c/a>, rotating at a hypnotic pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"554\" class=\"alignnone size-full wp-image-49568\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17-125x125.jpg\" alt=\"Acme rustic rolls\" title=\"Acme rustic rolls\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49551\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22-125x125.jpg\" alt=\"Roli Roti arancini\" title=\"Roli Roti arancini\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49552\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15-125x125.jpg\" alt=\"Roli Roti, on the line \" title=\"Roli Roti, on the line \" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49550\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49567\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68-125x125.jpg\" alt=\"Rotisserie Chicken\" title=\"Roli Roti's Rotisserie Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49560\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64-125x125.jpg\" alt=\"Roli Roti Rotisserie Truck\" title=\"Roli Roti Rotisserie Truck\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49559\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140-125x125.jpg\" alt=\"Raclette\" title=\"Raclette\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49569\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57-125x125.jpg\" alt=\"Girl enjoying Edible Schoolyard Acme bread\" title=\"Girl enjoying Edible Schoolyard Acme bread\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49558\">\u003c/a>\u003c/p>\n\u003cp>Amidst the music and enticing wafts of roasting raclette waiting to ooze over hearty slabs of bread, \u003cstrong>Thomas Odermatt\u003c/strong>, founder of Roli Roti, could be seen smiling ear to ear, greeting guests, personally handing out his famous \u003ca href=\"http://lickmyspoon.com/restaurants/porchetta-sandwich-qa-with-rolirotis-thomas-odermatt/\">porchetta sandwiches\u003c/a>, and urging everyone to eat as much as possible. \u003c/p>\n\u003cp>The party was not only a celebration of Roli Roti, but of all the hardworking farmers, producers, supportive family and friends, and loyal fans that have made each of these ten years possible. This was a community celebration and everyone got involved. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\" alt=\"The Roli Roti crew\" title=\"The Roli Roti crew\" width=\"554\" class=\"alignnone size-full wp-image-49556\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7-125x125.jpg\" alt=\"Roli Roti birthday cake\" title=\"Roli Roti birthday cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49549\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25-125x125.jpg\" alt=\"Paul Masse and son (Masse's Pastries)\" title=\"Paul Masse and son (Masse's Pastries)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49553\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49566\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77-125x125.jpg\" alt=\"Alice Waters\" title=\"Alice Waters\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49563\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79-125x125.jpg\" alt=\"On the line at Roli Roti\" title=\"On the line at Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49564\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31-125x125.jpg\" alt=\"Alice Waters, Roli Roti\" title=\"Alice Waters, Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49555\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50-125x125.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49557\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49570\">\u003c/a>\u003c/p>\n\u003cp>Paul Masse, of \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's Pastries\u003c/a>, from down the street brought the (intensely decadent) cake. Third-generation chicken farmer, David Pitman, of \u003ca href=\"http://www.maryschickens.com/\">Pitman Family Farms\u003c/a>, enjoyed the fruits of his labor with gusto. Even \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, benevolent local oracle, was in attendance, patting children on the head, moving wilting flowers out of the sun, and overall just giving everyone around her an extra little jolt of energy with her presence.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\" alt=\"Alice Waters and Thomas Odermatt\" title=\"Alice Waters and Thomas Odermatt\" width=\"500\" class=\"alignnone size-full wp-image-49562\">\u003c/a>\u003c/p>\n\u003cp>When I asked Thomas about his connection with \u003cstrong>Alice Waters\u003c/strong> and \u003cstrong>Chez Panisse\u003c/strong>, he explained:\u003c/p>\n\u003cblockquote>\u003cp>“Alice and I know each other from the farmers' market. We also know each other most recently from Slow Food Nation, where she invited me to be a vendor. The way we came together is, she wanted to try my chicken, we met at the skateboard park in Berkeley -- not that we skateboarded together -- but, we tasted the chicken there, and since then we’ve kept in contact.”\u003c/p>\u003c/blockquote>\n\u003cp>All the proceeds from the Roli Roti pop-up benefited Alice Water’s \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\" alt=\"Thomas' daughter\" title=\"Thomas' daughter\" width=\"500\" class=\"alignnone size-full wp-image-49565\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I really admire the idea of Edible Schoolyard,” he continued. “I think that kids should dream of how good a carrot can be. That's a dream that Alice is really spearheading, and I cannot support it enough.” \u003c/p>\u003c/blockquote>\n\u003cp>Carrots are great. So is \u003ca href=\"http://www.roliroti.com/porchetta\">crispy skin\u003c/a>.\u003c/p>\n\u003cp>Happy Birthday, Roli Roti. We can’t wait to see (and taste!) what the next ten years bring.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"500\" class=\"alignnone size-full wp-image-49561\">\u003c/a>\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/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\" alt=\"Roli Rotis famous porchetta\" title=\"Roli Rotis famous porchetta\" width=\"554\" class=\"alignnone size-full wp-image-49554\">\u003c/a>\u003c/p>\n\u003cp>This past weekend, \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> celebrated its 10 year anniversary with a pop-up party at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>. The beloved gourmet rotisserie truck was in full effect, loaded up with glistening porchetta, juicy lemon and herb roast chickens, and a new addition, baskets of golden \u003ca href=\"http://en.wikipedia.org/wiki/Arancini\">arancini\u003c/a>, rotating at a hypnotic pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"554\" class=\"alignnone size-full wp-image-49568\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17-125x125.jpg\" alt=\"Acme rustic rolls\" title=\"Acme rustic rolls\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49551\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22-125x125.jpg\" alt=\"Roli Roti arancini\" title=\"Roli Roti arancini\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49552\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15-125x125.jpg\" alt=\"Roli Roti, on the line \" title=\"Roli Roti, on the line \" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49550\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49567\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68-125x125.jpg\" alt=\"Rotisserie Chicken\" title=\"Roli Roti's Rotisserie Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49560\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64-125x125.jpg\" alt=\"Roli Roti Rotisserie Truck\" title=\"Roli Roti Rotisserie Truck\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49559\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140-125x125.jpg\" alt=\"Raclette\" title=\"Raclette\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49569\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57-125x125.jpg\" alt=\"Girl enjoying Edible Schoolyard Acme bread\" title=\"Girl enjoying Edible Schoolyard Acme bread\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49558\">\u003c/a>\u003c/p>\n\u003cp>Amidst the music and enticing wafts of roasting raclette waiting to ooze over hearty slabs of bread, \u003cstrong>Thomas Odermatt\u003c/strong>, founder of Roli Roti, could be seen smiling ear to ear, greeting guests, personally handing out his famous \u003ca href=\"http://lickmyspoon.com/restaurants/porchetta-sandwich-qa-with-rolirotis-thomas-odermatt/\">porchetta sandwiches\u003c/a>, and urging everyone to eat as much as possible. \u003c/p>\n\u003cp>The party was not only a celebration of Roli Roti, but of all the hardworking farmers, producers, supportive family and friends, and loyal fans that have made each of these ten years possible. This was a community celebration and everyone got involved. \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/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\" alt=\"The Roli Roti crew\" title=\"The Roli Roti crew\" width=\"554\" class=\"alignnone size-full wp-image-49556\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7-125x125.jpg\" alt=\"Roli Roti birthday cake\" title=\"Roli Roti birthday cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49549\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25-125x125.jpg\" alt=\"Paul Masse and son (Masse's Pastries)\" title=\"Paul Masse and son (Masse's Pastries)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49553\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49566\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77-125x125.jpg\" alt=\"Alice Waters\" title=\"Alice Waters\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49563\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79-125x125.jpg\" alt=\"On the line at Roli Roti\" title=\"On the line at Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49564\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31-125x125.jpg\" alt=\"Alice Waters, Roli Roti\" title=\"Alice Waters, Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49555\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50-125x125.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49557\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49570\">\u003c/a>\u003c/p>\n\u003cp>Paul Masse, of \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's Pastries\u003c/a>, from down the street brought the (intensely decadent) cake. Third-generation chicken farmer, David Pitman, of \u003ca href=\"http://www.maryschickens.com/\">Pitman Family Farms\u003c/a>, enjoyed the fruits of his labor with gusto. Even \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, benevolent local oracle, was in attendance, patting children on the head, moving wilting flowers out of the sun, and overall just giving everyone around her an extra little jolt of energy with her presence.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\" alt=\"Alice Waters and Thomas Odermatt\" title=\"Alice Waters and Thomas Odermatt\" width=\"500\" class=\"alignnone size-full wp-image-49562\">\u003c/a>\u003c/p>\n\u003cp>When I asked Thomas about his connection with \u003cstrong>Alice Waters\u003c/strong> and \u003cstrong>Chez Panisse\u003c/strong>, he explained:\u003c/p>\n\u003cblockquote>\u003cp>“Alice and I know each other from the farmers' market. We also know each other most recently from Slow Food Nation, where she invited me to be a vendor. The way we came together is, she wanted to try my chicken, we met at the skateboard park in Berkeley -- not that we skateboarded together -- but, we tasted the chicken there, and since then we’ve kept in contact.”\u003c/p>\u003c/blockquote>\n\u003cp>All the proceeds from the Roli Roti pop-up benefited Alice Water’s \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\" alt=\"Thomas' daughter\" title=\"Thomas' daughter\" width=\"500\" class=\"alignnone size-full wp-image-49565\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I really admire the idea of Edible Schoolyard,” he continued. “I think that kids should dream of how good a carrot can be. That's a dream that Alice is really spearheading, and I cannot support it enough.” \u003c/p>\u003c/blockquote>\n\u003cp>Carrots are great. So is \u003ca href=\"http://www.roliroti.com/porchetta\">crispy skin\u003c/a>.\u003c/p>\n\u003cp>Happy Birthday, Roli Roti. We can’t wait to see (and taste!) what the next ten years bring.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"500\" class=\"alignnone size-full wp-image-49561\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
"title": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.",
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"description": "From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.",
"title": "North America's Largest Night Market? It's in Richmond (B.C. that is) | KQED",
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"headline": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brats and Brews for Berlin & Beyond Film Festival",
"title": "Brats and Brews for Berlin & Beyond Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n",
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"excerpt": "Want to get in the mood for the German and Austrian films on offer at the Berlin & Beyond Film Festival? We've got a round-up of the best German and Austrian eats (and drinks) around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\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/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2012 Eat Real Festival: Day 3 Highlights",
"title": "2012 Eat Real Festival: Day 3 Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Daniel Patterson for five bucks, Tuscan-perfect flatbread, Tartine pastry how-tos, and a couple of flying knives: Day 3 of Eat Real. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Creamy Avocado Pesto Recipe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\" alt=\"Sliced Avocado\" title=\"Sliced Avocado\" width=\"500\" class=\"alignnone size-full wp-image-49167\">\u003c/a>\u003c/p>\n\u003cp>I have always been an avocado fan. Living in California, how could you not be. We are so spoiled here when it comes to produce and the avocado epitomizes the beauty and wealth of local fruit. Trust me, take one trip out of state and you'll know what I mean. Reason #47 why I could never live in New York City. \u003c/p>\n\u003cp>Yet, despite how blessed Californians are with local avocados I am always surprised that people don't know how to pit them or store them once they are opened. The lack of knowledge is unfortunate because this gift from the Gods is not what one would call cheap. Practice makes perfect. So here are a few tips to get the most out of your avocado. \u003c/p>\n\u003cp>Now go forth and eat more avos!\u003c/p>\n\u003cp>\u003cstrong>How to Pit an Avocado\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/g2uLi5aJEpI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>I have seen numerous methods used to pit an avocado. Everything from scooping it out with a spoon to squishing the avocado half. These methods work to a degree but, for me, I am always trying to preserve as much of the avocado as possible. So here is the simple trick I use: \u003c/p>\n\u003col>\n\u003cli>Half the avocado\u003c/li>\n\u003cli>Hold the avocado half with the pit using a towel (make sure your hand is properly covered)\u003c/li>\n\u003cli>Whack the pit with a sharp knife\u003c/li>\n\u003cli>Give the pit a twist and pop it out\u003c/li>\n\u003cli>Use the same towel to dislodge the pit from the knife and compost it\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>How to Keep an Avocado Fresh for a Week\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZGCX0zTddGA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avocados are bursting with Omega 3 fatty acids, but it is these same fatty acids that breakdown when exposed to air, light or heat, causing the avocado to brown. To prevent this, use a chopped onion. The reason some people cry when chopping onion is that the vegetable emits a form of sulfur and when that gas comes in contact with the liquid in your eyes, it forms a sulfuric acid, causing you to tear. The onion's production of gas has a similar effect which helps reduce the oxidization of the avocado's fatty acids, slowing down the browning process. Here's what you do:\u003c/p>\n\u003col>\n\u003cli>Cut about 1/4 of an onion (any variety) into large chunks\u003c/li>\n\u003cli>Store the chopped onion and the avocado half that has the pit in an air tight container (the avocado pit intact also helps slow down the browning process)\u003c/li>\n\u003cli>Use within a week\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Love avocados? Of course you do! Which is why it's sad when the fruit goes bad before you can use it all, especially since it is so expensive. So use these simple tips to make your avocados last a lot longer!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\" alt=\"Sliced Avocado\" title=\"Sliced Avocado\" width=\"500\" class=\"alignnone size-full wp-image-49167\">\u003c/a>\u003c/p>\n\u003cp>I have always been an avocado fan. Living in California, how could you not be. We are so spoiled here when it comes to produce and the avocado epitomizes the beauty and wealth of local fruit. Trust me, take one trip out of state and you'll know what I mean. Reason #47 why I could never live in New York City. \u003c/p>\n\u003cp>Yet, despite how blessed Californians are with local avocados I am always surprised that people don't know how to pit them or store them once they are opened. The lack of knowledge is unfortunate because this gift from the Gods is not what one would call cheap. Practice makes perfect. So here are a few tips to get the most out of your avocado. \u003c/p>\n\u003cp>Now go forth and eat more avos!\u003c/p>\n\u003cp>\u003cstrong>How to Pit an Avocado\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/g2uLi5aJEpI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>I have seen numerous methods used to pit an avocado. Everything from scooping it out with a spoon to squishing the avocado half. These methods work to a degree but, for me, I am always trying to preserve as much of the avocado as possible. So here is the simple trick I use: \u003c/p>\n\u003col>\n\u003cli>Half the avocado\u003c/li>\n\u003cli>Hold the avocado half with the pit using a towel (make sure your hand is properly covered)\u003c/li>\n\u003cli>Whack the pit with a sharp knife\u003c/li>\n\u003cli>Give the pit a twist and pop it out\u003c/li>\n\u003cli>Use the same towel to dislodge the pit from the knife and compost it\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>How to Keep an Avocado Fresh for a Week\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZGCX0zTddGA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avocados are bursting with Omega 3 fatty acids, but it is these same fatty acids that breakdown when exposed to air, light or heat, causing the avocado to brown. To prevent this, use a chopped onion. The reason some people cry when chopping onion is that the vegetable emits a form of sulfur and when that gas comes in contact with the liquid in your eyes, it forms a sulfuric acid, causing you to tear. The onion's production of gas has a similar effect which helps reduce the oxidization of the avocado's fatty acids, slowing down the browning process. Here's what you do:\u003c/p>\n\u003col>\n\u003cli>Cut about 1/4 of an onion (any variety) into large chunks\u003c/li>\n\u003cli>Store the chopped onion and the avocado half that has the pit in an air tight container (the avocado pit intact also helps slow down the browning process)\u003c/li>\n\u003cli>Use within a week\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Eat Real Festival Day 1 + Meatopia",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bacon-fire560.jpg\" alt=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" title=\"Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49218\">\u003c/a>\u003cbr>\n\u003cem>Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead. \u003c/p>\n\u003cp>At Oakland's first \u003ca href=\"http://www.eatrealfest.com\">Eat Real Festival\u003c/a>, in 2009, the Friday night preview was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">beer and ice cream tasting\u003c/a>, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival's added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City's party of carnivores, \u003ca href=\"http://eatrealfest2012meatopia.eventbrite.com/\">Meatopia\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatopia-haybales560.jpg\" alt=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" title=\"Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49199\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.) \u003c/p>\n\u003cp>Josh Ozersky, a man who's no stranger to \u003ca href=\"http://ozersky.tv/2012/09/oh-come-with-me-to-meatopia/\">self-promotion and buzz generating\u003c/a>, launched the original \u003ca href=\"http://www.meatopia.org\">Meatopia\u003c/a> on New York City's Randall Island. But somehow, transplanted to the West Coast, the event--at least Friday night's eating part-- was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo's meatballs and Jim 'N Nick's pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bocanova560.jpg\" alt=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" title=\"Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49234\">\u003c/a>\u003c/p>\n\u003cp>Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>'s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn't save an underdone, charcoal-tasting chicken leg from locavore restaurant \u003ca href=\"http://www.saltscure.com\">Salt's Cure\u003c/a> in West Hollywood. Were I a Great Dane, I'd have been thrilled by the foot-long beef ribs served up by \u003ca href=\"http://www.greatbbq.com\">Great American Barbecue\u003c/a> from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew. \u003c/p>\n\u003cp>Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from \u003ca href=\"http://www.jimnnicks.com\">Jim 'N Nick’s Bar-B-Q\u003c/a>, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq560.jpg\" alt=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/jimnicks-bbq560a.jpg\" alt=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" title=\"Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49229\">\u003c/a>\u003c/p>\n\u003cp>And yes, the pork meatballs from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know's. Hallowell starts with organic, humanely raised pork from Iowa’s \u003ca href=\"http://www.beckerlaneorganic.com/\">Becker Lane Organic Farm\u003c/a>, which Hallowell calls \"the best pork around,\" then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CharlieHallowell-Pizzaiolo400.jpg\" alt=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me\" title=\"Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Meatopia. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-49191\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/meatball-pizziaolo8001.jpg\" alt=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" title=\"Pizzaiolo meatball. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49223\">\u003c/a>\u003c/p>\n\u003cp>This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of \u003ca href=\"http://homeroom510.com/menu/#mac+cheese\">Homeroom’s Gilroy garlic mac and cheese\u003c/a>, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price? \u003c/p>\n\u003cp>Or take the \u003ca href=\"http://brittany-crepesandgalettes.com/index.php?option=com_content&view=article&id=6&Itemid=5\">Brittany Crepes and Galettes\u003c/a> stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that's making every food-truck event and festival seem more and more the same. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/crepe560.jpg\" alt=\"Crepe. Photo: Wendy Goodfriend\" title=\"Crepe. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49204\">\u003c/a>\u003c/p>\n\u003cp>Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little \u003ca href=\"http://www.folsomstreetevents.org/\">Folsom Street Fair\u003c/a>-style handcuffing between two dueling barbecue workers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/nicks-bbq-handcuffs560.jpg\" alt=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" title=\"Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49210\">\u003c/a>\u003c/p>\n\u003cp>And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the \u003ca href=\"http://www.eco-sf.org/\">Ecology Center SF\u003c/a>, offered a flickering promise of the \u003ca href=\"http://www.eatrealfest.com/event/Oakland/California/2012/make\">hands-on DIY workshops\u003c/a> to follow, the real heart and soul of the festival. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/wood-fire-oven560.jpg\" alt=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" title=\"Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49213\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"title": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49103\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 7 (707) airs Thursday September 20 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7244\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7250\">Caffe La Scala\u003c/a> (Walnut Creek), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7255\">Lers Ros\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7259\">1300 on Fillmore\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Sauvignon Blanc - The Wild Child of Whites\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Fsixtxyyw6w&w=560&h=315]\u003c/p>\n\n",
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"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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},
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"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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"order": 1
},
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"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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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",
"subscribe": {
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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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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"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",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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": {
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},
"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": {
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"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": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"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/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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