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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\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/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\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/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Check, Please! at SoMa StrEat Food Park",
"title": "KQED's Check, Please! at SoMa StrEat Food Park",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n",
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"excerpt": "Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ",
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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/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Southerner in the City: John T. Edge Takes on San Francisco",
"title": "Southerner in the City: John T. Edge Takes on San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, \"The Truck Food Cookbook.\"",
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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/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Burning Man 2012: Photos of Food + Art + Fire ",
"title": "Burning Man 2012: Photos of Food + Art + Fire ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My decompression from \u003ca href=\"http://www.burningman.com/\">Burning Man Fertility 2.0\u003c/a> (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food & Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\" alt=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" title=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2054\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a-150x150.jpg\" alt=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" title=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1901\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000-150x150.jpg\" alt=\"Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1902\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000-150x150.jpg\" alt=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1910\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome-150x150.jpg\" alt=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" title=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1907\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000-150x150.jpg\" alt=\"Hug Deli. Photo: Wendy Goodfriend\" title=\"Hug Deli. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1919\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000-150x150.jpg\" alt=\"Eggs. Photo: Wendy Goodfriend\" title=\"Eggs. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700-150x150.jpg\" alt=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1921\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700-150x150.jpg\" alt=\"Head of Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Head of Dragon Smoker- Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1922\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000-150x150.jpg\" alt=\"Lemonade trailer. Photo: Wendy Goodfriend\" title=\"Lemonade trailer. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1912\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700-150x150.jpg\" alt=\"Ofosho Ramen. Photo: Wendy Goodfriend\" title=\"Ofosho Ramen. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1915\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000-150x150.jpg\" alt=\"Wonder Why. Photo: Wendy Goodfriend\" title=\"Wonder Why. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1925\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000-150x150.jpg\" alt=\"Drinkies. Photo: Wendy Goodfriend\" title=\"Drinkies. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1917\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour-150x150.jpg\" alt=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" title=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1920\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a-150x150.jpg\" alt=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1924\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000-150x150.jpg\" alt=\"Martini Village. Photo: Wendy Goodfriend\" title=\"Martini Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1913\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fire Art\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thetemplecrew.org/juno.html\">The Temple of Juno by David Best Petaluma, CA\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2052\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1800\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1774\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1770\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://laurakimpton.com/portfolio/installations/big-words/#1\">\u003cstrong>The EGO Project by Laura Kimpton and Michael Garlington, Fairfax, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1787\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1799\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1788\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1784\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1798\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1794\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.momafire.com/\">\u003cstrong>momafire by Eric Rebollo Aka Big E & mike tedeschi\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\" alt=\"momafire pre-burn. Photo: Wendy Goodfriend\" title=\"momafire pre-burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\" alt=\"momafire burn. Photo: Wendy Goodfriend\" title=\"momafire burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/bm12_theme.html\">\u003cstrong>The Man: Pavilion design by Rod Garrett and Andrew Johnstone\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2060\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1833\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1839\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1830\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://fluxfoundation.org/portfolio/zoa/\">\u003cstrong>zoa by Flux Foundation, Berkeley, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\" alt=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" title=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2056\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b-150x150.jpg\" alt=\"Zoa - first burn Photo: Wendy Goodfriend\" title=\"Zoa - first burn Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1878\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000-150x150.jpg\" alt=\"zoa post-burn. Photo: Wendy Goodfriend\" title=\"zoa post-burn. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2070\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000-150x150.jpg\" alt=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" title=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1880\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://burnwallstreet.net/\">\u003cstrong>Burn Wall Street by Otto Von Danger, Oakland, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\" alt=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2048\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1732\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1731\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1815\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1809\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1812\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/\">\u003cstrong>Art on the Playa\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\" alt=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" title=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-1937\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b-150x150.jpg\" alt=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" title=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1946\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000-150x150.jpg\" alt=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" title=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1945\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000-150x150.jpg\" alt=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" title=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1940\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000-150x150.jpg\" alt=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" title=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1941\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700-150x150.jpg\" alt=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" title=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1938\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti-150x150.jpg\" alt=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" title=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1952\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000-150x150.jpg\" alt=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" title=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1992\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700-150x150.jpg\" alt=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" title=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1998\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a-150x150.jpg\" alt=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" title=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1977\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000-150x150.jpg\" alt=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" title=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1993\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b-150x150.jpg\" alt=\"Rainbow light. Photo: Wendy Goodfriend\" title=\"Rainbow light. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1968\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000-150x150.jpg\" alt=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" title=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1959\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/on_the_playa/playa_vehicles/index.html\">\u003cstrong>Art Cars\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\" alt=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2065\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire-150x150.jpg\" alt=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" title=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2027\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000-150x150.jpg\" alt=\"tongue-face artcar. Photo: Wendy Goodfriend\" title=\"tongue-face artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2017\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700-150x150.jpg\" alt=\"horsehead artcar. Photo: Wendy Goodfriend\" title=\"horsehead artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>People\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\" alt=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" title=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2107\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000-150x150.jpg\" alt=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" title=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2109\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000-150x150.jpg\" alt=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" title=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2104\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a-150x150.jpg\" alt=\"Thunderdome. Photo: Wendy Goodfriend\" title=\"Thunderdome. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2078\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000-150x150.jpg\" alt=\"Lamplighters. Photo: Wendy Goodfriend\" title=\"Lamplighters. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2086\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000-150x150.jpg\" alt=\"Love Is All You Need. Photo: Wendy Goodfriend\" title=\"Love Is All You Need. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2096\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000-150x150.jpg\" alt=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" title=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2098\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To see more of my photos from Burning Man 2012 go to \u003ca href=\"http://www.look2remember.com/burning-man-2012/\">look2remember.com\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "My decompression from Burning Man Fertility 2.0 (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…",
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"description": "My decompression from Burning Man Fertility 2.0 (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…",
"title": "Burning Man 2012: Photos of Food + Art + Fire | KQED",
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"headline": "Burning Man 2012: Photos of Food + Art + Fire ",
"datePublished": "2012-09-10T20:20:04-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My decompression from \u003ca href=\"http://www.burningman.com/\">Burning Man Fertility 2.0\u003c/a> (aka Dustpocalypse) has involved a slow editing process reliving the visual experiences I encountered on the playa. My journey consisted of a vague agenda to search out food-related imagery to share on Bay Area Bites but I was quickly swept into a vortex of art, fire and fun that subverted my linear efforts. I submitted to the fluidity of life at Burning Man and accepted that wherever I ended up was clearly the place I was supposed to be for that moment. And, of course, I took photos of those moments. Here are some of the things I experienced…\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food & Drink\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/spam10001.jpg\" alt=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" title=\"SpamTanic by Karen Weir. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2054\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/vice-vietnamese-icedcoffee1000a-150x150.jpg\" alt=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" title=\"VICE - vietnamese iced coffee. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1901\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/voodoo-soup1000-150x150.jpg\" alt=\"Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1902\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/kevin-voodoo-soup1000-150x150.jpg\" alt=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" title=\"Kevin at Voodoo Soup. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1910\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/raven-porkshoulder-dome-150x150.jpg\" alt=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" title=\"Raven slicing up pork shoulder at Illumination Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1907\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/hug-deli1000-150x150.jpg\" alt=\"Hug Deli. Photo: Wendy Goodfriend\" title=\"Hug Deli. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1919\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/eggs1000-150x150.jpg\" alt=\"Eggs. Photo: Wendy Goodfriend\" title=\"Eggs. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker700-150x150.jpg\" alt=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1921\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/smoker-head700-150x150.jpg\" alt=\"Head of Dragon Smoker-Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" title=\"Head of Dragon Smoker- Nina Carter, Mark Hogenson. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1922\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/life-lemonade1000-150x150.jpg\" alt=\"Lemonade trailer. Photo: Wendy Goodfriend\" title=\"Lemonade trailer. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1912\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ramen700-150x150.jpg\" alt=\"Ofosho Ramen. Photo: Wendy Goodfriend\" title=\"Ofosho Ramen. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1915\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wonder-why1000-150x150.jpg\" alt=\"Wonder Why. Photo: Wendy Goodfriend\" title=\"Wonder Why. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1925\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/drinkies1000-150x150.jpg\" alt=\"Drinkies. Photo: Wendy Goodfriend\" title=\"Drinkies. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1917\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/mcShit1000mediatour-150x150.jpg\" alt=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" title=\"Mcshit shirt on Media tour. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1920\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/seahorse-el-pulpo-mechanico1000a-150x150.jpg\" alt=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"Seahorse made from metal kitchen items El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1924\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/martini-village1000-150x150.jpg\" alt=\"Martini Village. Photo: Wendy Goodfriend\" title=\"Martini Village. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1913\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fire Art\u003c/strong>\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://thetemplecrew.org/juno.html\">The Temple of Juno by David Best Petaluma, CA\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/templeburn10001.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2052\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thankyou-temple1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1800\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-final1000-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1774\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/temple-interior700-150x150.jpg\" alt=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" title=\"The Temple of Juno by David Best Petaluma, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1770\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://laurakimpton.com/portfolio/installations/big-words/#1\">\u003cstrong>The EGO Project by Laura Kimpton and Michael Garlington, Fairfax, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-burn1000.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1787\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-o700-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1799\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-mediatour1000a-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1788\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimptonMichaelGarlington-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1784\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-detail1000-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1798\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ego-LauraKimpton10001-150x150.jpg\" alt=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" title=\"The EGO Project by Laura Kimpton and Michael Garlington Fairfax, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1794\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.momafire.com/\">\u003cstrong>momafire by Eric Rebollo Aka Big E & mike tedeschi\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-preburn1000.jpg\" alt=\"momafire pre-burn. Photo: Wendy Goodfriend\" title=\"momafire pre-burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/momafire-burn10001.jpg\" alt=\"momafire burn. Photo: Wendy Goodfriend\" title=\"momafire burn. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/bm12_theme.html\">\u003cstrong>The Man: Pavilion design by Rod Garrett and Andrew Johnstone\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-hotairballoon1000aa1.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2060\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-prep-burn700-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1833\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/burningman-night1000a-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1839\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/man-burn1000bb-150x150.jpg\" alt=\"The Man at Burning Man. Photo: Wendy Goodfriend\" title=\"The Man at Burning Man. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1830\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://fluxfoundation.org/portfolio/zoa/\">\u003cstrong>zoa by Flux Foundation, Berkeley, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-phase3-10001.jpg\" alt=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" title=\"zoa by Flux Foundation Berkeley, CA Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2056\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burn1000b-150x150.jpg\" alt=\"Zoa - first burn Photo: Wendy Goodfriend\" title=\"Zoa - first burn Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1878\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/zoa-burnt1000-150x150.jpg\" alt=\"zoa post-burn. Photo: Wendy Goodfriend\" title=\"zoa post-burn. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2070\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/jess-hobbs-flux1000-150x150.jpg\" alt=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" title=\"Jess Hobbs - Flux - zoa Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1880\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://burnwallstreet.net/\">\u003cstrong>Burn Wall Street by Otto Von Danger, Oakland, CA\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\" alt=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street-by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2048\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1732\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreet1000-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1731\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000a-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1815\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000g-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1809\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000d-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1812\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/wallstreetburn1000c-150x150.jpg\" alt=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" title=\"Burn Wall Street by Otto Von Danger, Oakland, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/art_of_burningman/\">\u003cstrong>Art on the Playa\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/sunflowers1000.jpg\" alt=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" title=\"Sunflowers by Raffaela P Vergata. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-1937\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fisherman-tony-zorich1000b-150x150.jpg\" alt=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" title=\"Fisherman by Tony Zorich. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1946\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Heartfullness1000-150x150.jpg\" alt=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" title=\"Heartfullness by Katy Boynton. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1945\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/RenoStarCosmicThistle1000-150x150.jpg\" alt=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" title=\"Reno Star Cosmic Thistle by Mark Szulgit. Sebastopol, CA. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1940\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/ReinCOWnation-1000-150x150.jpg\" alt=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" title=\"ReinCOWnation by Houston CORE. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1941\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Timing-isEverything-24-7Timestar700-150x150.jpg\" alt=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" title=\"Timing is Everything / 24-7 Timestar by Charlie Smith. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1938\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BreastStop-DeborahColotti-150x150.jpg\" alt=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" title=\"Breast Stop by Deborah Colotti. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1952\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/before-i-die1000-150x150.jpg\" alt=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" title=\"Before I Die by Candy Chang. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1992\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Star-Seed700-150x150.jpg\" alt=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" title=\"Star Seed by Kate Raudenbush New York, NY Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1998\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/pier2-la-llorona-1000a-150x150.jpg\" alt=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" title=\"Pier 2 by The Pier Group Reno, NV - La Llorona. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1977\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/Alien-Nativity1000-150x150.jpg\" alt=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" title=\"Alien Nativity by LoveExpansion. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1993\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/rainbowlight1000b-150x150.jpg\" alt=\"Rainbow light. Photo: Wendy Goodfriend\" title=\"Rainbow light. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1968\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/BabyBonTempsBrulee-thehatchery1000-150x150.jpg\" alt=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" title=\"Baby Bon Temps Brulee - New Orleans CORE by Brennan Steele. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-1959\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/on_the_playa/playa_vehicles/index.html\">\u003cstrong>Art Cars\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/el-pulpo-mechanico10003.jpg\" alt=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" title=\"El Pulpo Mechanico. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2065\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/dragons-of-eden1000-fire-150x150.jpg\" alt=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" title=\"Dragons of Eden - Lucy Hosking. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2027\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/tongueface-artcar1000-150x150.jpg\" alt=\"tongue-face artcar. Photo: Wendy Goodfriend\" title=\"tongue-face artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2017\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/horsehead-artcar700-150x150.jpg\" alt=\"horsehead artcar. Photo: Wendy Goodfriend\" title=\"horsehead artcar. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2018\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>People\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-dance1000a.jpg\" alt=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" title=\"Fractal Nation dance party. Photo: Wendy Goodfriend\" width=\"466\" class=\"alignnone size-full wp-image-2107\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/fractal-nation-deejay1000-150x150.jpg\" alt=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" title=\"deejay at Fractal Nation. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2109\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/centercamp1000-150x150.jpg\" alt=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" title=\"Center Camp acrobatics. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2104\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/thunderdome-horns1000a-150x150.jpg\" alt=\"Thunderdome. Photo: Wendy Goodfriend\" title=\"Thunderdome. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2078\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/lamplighters1000-150x150.jpg\" alt=\"Lamplighters. Photo: Wendy Goodfriend\" title=\"Lamplighters. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2086\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/love-is-all-you-need1000-150x150.jpg\" alt=\"Love Is All You Need. Photo: Wendy Goodfriend\" title=\"Love Is All You Need. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2096\">\u003c/a>\u003ca href=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000.jpg\">\u003cimg src=\"http://www.look2remember.com/wp-content/uploads/2012/09/heart1000-150x150.jpg\" alt=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" title=\"woman emerging from Heartfullness. Photo: Wendy Goodfriend\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-2098\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To see more of my photos from Burning Man 2012 go to \u003ca href=\"http://www.look2remember.com/burning-man-2012/\">look2remember.com\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Is Organic Food Healthier?",
"title": "KQED's Forum: Is Organic Food Healthier?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Apples.jpg\" alt=\"Apples - Getty images\" title=\"Apples - Getty images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-48650\">\u003c/a>Many shoppers are willing to shell out more money for organic produce because they believe it is healthier -- but a new report casts doubt on that. The Stanford University study challenges whether organic foods are more nutritious than conventional foods grown with pesticides. KQED's Forum discusses the benefits of organic foods and the impact of ingesting trace amounts of pesticides. Do you buy organic? Will this new study change the way you eat?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209051000\">Original Broadcast:\u003c/a> Wed, Sep 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120905bforum.mp3\"] \u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.bruceames.org/\">Bruce Ames\u003c/a>, professor emeritus of biochemistry at UC Berkeley and senior scientist at Children's Hospital of Oakland Research Institute\u003c/li>\n\u003cli>\u003ca href=\"http://organicfarms.wsu.edu/blog/devil-in-the-details/\">Chuck Benbrook\u003c/a>, chief science consultant at \u003ca href=\"http://www.organic-center.org/\">The Organic Center\u003c/a>, an Oregon-based research center\u003c/li>\n\u003cli>\u003ca href=\"http://med.stanford.edu/ism/2012/september/organic.html\">Crystal Smith-Spangler\u003c/a>, physician and researcher at Stanford University's School of Medicine and co-author of the study on organic foods\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://annals.org/article.aspx?articleid=1355685\">Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review\u003c/a> (\u003cstrong>Annals of Internal Medicine\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/09/04/michael-pollan-organic-study/\">Michael Pollan Responds to Organic Food Study\u003c/a> (\u003cstrong>KQED's News Fix\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">Why Organic Food May Not Be Healthier For You\u003c/a> (\u003cstrong>The Salt -NPR\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/news/story/2012/09/04/106872/is_organic_food_more_nutritious_than_conventional_probably_not?category=health\">Is Organic Food More Nutritious Than Conventional? Probably Not\u003c/a> (\u003cstrong>KQED News\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html\">Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce\u003c/a> (\u003cstrong>Kenneth Chang - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/?ref=earth\">Organic Food vs. Conventional Food\u003c/a> (\u003cstrong>Kenneth Chang - Well - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/food/organic-food-may-not-have-a-big-nutritional-edge-but-how-much-does-that-matter/\">Organic food might not be more nutritious, but you should eat it anyway\u003c/a> (\u003cstrong>Twilight Greenaway - Grist\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://news.consumerreports.org/health/2012/09/dont-give-up-on-organic-food-our-experts-urge.html\">Don't give up on organic food, our experts urge\u003c/a> (\u003cstrong>Jamie Hirsh - Consumer Report\u003c/strong>)\u003c/li>\n\u003cli> \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/09/five-ways-stanford-study-underestimates-organic-food\">5 Ways the Stanford Study Sells Organics Short\u003c/a> (\u003cstrong>Tom Philpott - Mother Jones\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/09/us/would-be-healthy-eaters-face-confusion-of-choices.html?partner=rss&emc=rss\">More Choice, and More Confusion, in Quest for Healthy Eating\u003c/a> (\u003cstrong>Kim Severson - NYTimes\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Many shoppers are willing to shell out more money for organic produce because they believe it is healthier -- but a new report casts doubt on that. The Stanford University study challenges whether organic foods are more nutritious than conventional foods grown with pesticides. KQED's Forum discusses the benefits of organic foods and the impact of ingesting trace amounts of pesticides. Do you buy organic? Will this new study change the way you eat?",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.bruceames.org/\">Bruce Ames\u003c/a>, professor emeritus of biochemistry at UC Berkeley and senior scientist at Children's Hospital of Oakland Research Institute\u003c/li>\n\u003cli>\u003ca href=\"http://organicfarms.wsu.edu/blog/devil-in-the-details/\">Chuck Benbrook\u003c/a>, chief science consultant at \u003ca href=\"http://www.organic-center.org/\">The Organic Center\u003c/a>, an Oregon-based research center\u003c/li>\n\u003cli>\u003ca href=\"http://med.stanford.edu/ism/2012/september/organic.html\">Crystal Smith-Spangler\u003c/a>, physician and researcher at Stanford University's School of Medicine and co-author of the study on organic foods\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://annals.org/article.aspx?articleid=1355685\">Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review\u003c/a> (\u003cstrong>Annals of Internal Medicine\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/09/04/michael-pollan-organic-study/\">Michael Pollan Responds to Organic Food Study\u003c/a> (\u003cstrong>KQED's News Fix\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">Why Organic Food May Not Be Healthier For You\u003c/a> (\u003cstrong>The Salt -NPR\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/news/story/2012/09/04/106872/is_organic_food_more_nutritious_than_conventional_probably_not?category=health\">Is Organic Food More Nutritious Than Conventional? Probably Not\u003c/a> (\u003cstrong>KQED News\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html\">Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce\u003c/a> (\u003cstrong>Kenneth Chang - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/?ref=earth\">Organic Food vs. Conventional Food\u003c/a> (\u003cstrong>Kenneth Chang - Well - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/food/organic-food-may-not-have-a-big-nutritional-edge-but-how-much-does-that-matter/\">Organic food might not be more nutritious, but you should eat it anyway\u003c/a> (\u003cstrong>Twilight Greenaway - Grist\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://news.consumerreports.org/health/2012/09/dont-give-up-on-organic-food-our-experts-urge.html\">Don't give up on organic food, our experts urge\u003c/a> (\u003cstrong>Jamie Hirsh - Consumer Report\u003c/strong>)\u003c/li>\n\u003cli> \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/09/five-ways-stanford-study-underestimates-organic-food\">5 Ways the Stanford Study Sells Organics Short\u003c/a> (\u003cstrong>Tom Philpott - Mother Jones\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/09/us/would-be-healthy-eaters-face-confusion-of-choices.html?partner=rss&emc=rss\">More Choice, and More Confusion, in Quest for Healthy Eating\u003c/a> (\u003cstrong>Kim Severson - NYTimes\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ",
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"content": "\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n",
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"excerpt": "Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ",
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"description": "Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ",
"title": "Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup | KQED",
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"headline": "Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ",
"datePublished": "2012-09-07T08:00:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \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/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frozen Key Lime Pie",
"title": "Frozen Key Lime Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47705\">\u003c/a>\u003c/p>\n\u003cp>This \u003cstrong>Frozen Key Lime Pie\u003c/strong> is a sure thing. I have yet to meet a person who hasn’t died over this. \u003c/p>\n\u003cp>This is the kind of dessert that turns heads. It’s the kind of dessert that disappears 2.5 seconds after it hits the table, even after everyone is stuffed from a full meal. This \u003cstrong>Frozen Key Lime Pie\u003c/strong> will elicit moans and lip smacking, and a cacophony of utensils scraping up every last bit from the plate. This pretty little number is going to win you a lot of friends this summer. \u003c/p>\n\u003cp>Come to think of it? You should probably just plan a party right now so you have an excuse to make this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"limes for key lime pie\" title=\"limes for key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47701\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cool \u003cstrong>key lime custard\u003c/strong> filling is sweet, tart, and refreshing. Billowing poufs of \u003cstrong>vanilla whipped cream\u003c/strong> brings an impressive volume to the dessert. The \u003cstrong>graham cracker crust\u003c/strong> is crunchy and buttery. And best of all, you can make it all ahead of time. Just pull it out of the freezer when you’re ready for dessert…and look like a totally put together rock star of a hostess.\u003c/p>\n\u003cp>Oh, this ridiculously delicious, beautiful dessert? I just whipped it up. No biggie… \u003c/p>\n\u003cp>(Cue: shower of adoration and kisses). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47694\">\u003c/a>\u003c/p>\n\u003cp>It all starts with the crust. I’ve never been able to resist a \u003cstrong>graham cracker crust\u003c/strong>. Guaranteed delicious and super easy to make. Simply combine graham cracker crumbs, sugar, and melted butter, and press it all into a pie pan.\u003c/p>\n\u003cp>In the interest of presentation, I find that using a foil pan makes it easy to lift the pie out and make clean slices. I’ve also made this in a springform pan before with good results (although then it becomes more of a Frozen Key Lime Cake...semantics). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47696\">\u003c/a>\u003c/p>\n\u003cp>Bake the crust for 10 minutes, then allow it to cool while you make the filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Makings of key lime pie\" title=\"Makings of key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47697\">\u003c/a>\u003c/p>\n\u003cp>For the filling, you need a can of sweetened condensed milk, a bunch of limes, sugar, and six eggs at room temperature. \u003cem>(Here’s a tip: if you don’t have time to let the eggs come to room temp, just soak them in a bowl of warm water for a few minutes.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47698\">\u003c/a>\u003c/p>\n\u003cp>You’ll only need the yolks for this recipe, so save the whites for a dino-sized egg white omelet tomorrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47699\">\u003c/a>\u003c/p>\n\u003cp>Go ahead, just use your hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Separated eggs\" title=\"Separated eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47700\">\u003c/a>\u003c/p>\n\u003cp>Once you have all six yolks set aside, whisk them together with the sugar and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"lime custard\" title=\"lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47702\">\u003c/a>\u003c/p>\n\u003cp>Make a double boiler by setting the bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture is thickened and frothy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"Lime custard\" title=\"Lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47703\">\u003c/a>\u003c/p>\n\u003cp>Now whisk it together with the condensed milk and lime zest, and stir until everything is combined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47704\">\u003c/a>\u003c/p>\n\u003cp>Pour the filling into the cooled pie shell.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47706\">\u003c/a>\u003c/p>\n\u003cp>Now for the copious amounts of sweet vanilla whipped cream. There’s nothing like real whipped cream made with nothing but heavy cream, vanilla, sugar, and air. Creamy dreamy.\u003c/p>\n\u003cp>Stick the whole thing in the ol’ icebox and forget about it until it’s time for dessert! (...and adoration...and kisses.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47693\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Frozen Key Lime Pie\u003c/strong>\u003cbr>\n\u003cem>This Frozen Key Lime Pie is a sure thing. I have yet to meet a person who hasn’t died over this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. And best of all, you can make it all ahead of time.\u003cbr>\n(Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html\">Barefoot Contessa Family Style\u003c/a>, 2002).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> (1) 9-inch pie, about 8 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Inactive Prep Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours, 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the crust:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups graham cracker crumbs (about 10 crackers)\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the filling:\u003c/em>\u003c/strong>\u003cbr>\n6 extra-large egg yolks, at room temperature\u003cbr>\n1/4 cup sugar\u003cbr>\n1 (14-ounce) can sweetened condensed milk\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n3/4 cup freshly squeezed lime juice (4 to 5 limes)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the topping:\u003c/em>\u003c/strong>\u003cbr>\n2 cups (1 pint) cold heavy cream\u003cbr>\n1/2 cup powdered sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\nThin lime wedges for garnishing\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. (Note: I find that using a foil pan makes it easy to lift the pie out and cut neatly for presentation when it’s done. I’ve also made this in a springform pan before with good results.) Bake for 10 minutes. Allow to cool completely.\u003c/li>\n\u003cli>For the filling, in a medium heatproof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture thickened and frothy (about 5 minutes).\u003c/li>\n\u003cli>Remove bowl from heat, and whisk in the condensed milk and lime zest until well combined. Pour into the cooled pie shell.\u003c/li>\n\u003cli>For the topping, beat the heavy cream on high speed in a large bowl until soft peaks form. Add the powdered sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices.\u003c/li>\n\u003cli>Freeze until firm (at least 4 hours, or overnight). Remove from the freezer 10 minutes before serving. If you used a foil pan, the pie should lift right out, or you can snip the edges of the pan with a pair of scissors to help remove it. If you used a springform pan, run a knife around the edges, then pop it open.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "This is the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. Best of all, you can make it all ahead of time.",
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"description": "This is the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. Best of all, you can make it all ahead of time.",
"title": "Frozen Key Lime Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-45.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47705\">\u003c/a>\u003c/p>\n\u003cp>This \u003cstrong>Frozen Key Lime Pie\u003c/strong> is a sure thing. I have yet to meet a person who hasn’t died over this. \u003c/p>\n\u003cp>This is the kind of dessert that turns heads. It’s the kind of dessert that disappears 2.5 seconds after it hits the table, even after everyone is stuffed from a full meal. This \u003cstrong>Frozen Key Lime Pie\u003c/strong> will elicit moans and lip smacking, and a cacophony of utensils scraping up every last bit from the plate. This pretty little number is going to win you a lot of friends this summer. \u003c/p>\n\u003cp>Come to think of it? You should probably just plan a party right now so you have an excuse to make this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"limes for key lime pie\" title=\"limes for key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47701\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cool \u003cstrong>key lime custard\u003c/strong> filling is sweet, tart, and refreshing. Billowing poufs of \u003cstrong>vanilla whipped cream\u003c/strong> brings an impressive volume to the dessert. The \u003cstrong>graham cracker crust\u003c/strong> is crunchy and buttery. And best of all, you can make it all ahead of time. Just pull it out of the freezer when you’re ready for dessert…and look like a totally put together rock star of a hostess.\u003c/p>\n\u003cp>Oh, this ridiculously delicious, beautiful dessert? I just whipped it up. No biggie… \u003c/p>\n\u003cp>(Cue: shower of adoration and kisses). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47694\">\u003c/a>\u003c/p>\n\u003cp>It all starts with the crust. I’ve never been able to resist a \u003cstrong>graham cracker crust\u003c/strong>. Guaranteed delicious and super easy to make. Simply combine graham cracker crumbs, sugar, and melted butter, and press it all into a pie pan.\u003c/p>\n\u003cp>In the interest of presentation, I find that using a foil pan makes it easy to lift the pie out and make clean slices. I’ve also made this in a springform pan before with good results (although then it becomes more of a Frozen Key Lime Cake...semantics). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47696\">\u003c/a>\u003c/p>\n\u003cp>Bake the crust for 10 minutes, then allow it to cool while you make the filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Makings of key lime pie\" title=\"Makings of key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47697\">\u003c/a>\u003c/p>\n\u003cp>For the filling, you need a can of sweetened condensed milk, a bunch of limes, sugar, and six eggs at room temperature. \u003cem>(Here’s a tip: if you don’t have time to let the eggs come to room temp, just soak them in a bowl of warm water for a few minutes.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47698\">\u003c/a>\u003c/p>\n\u003cp>You’ll only need the yolks for this recipe, so save the whites for a dino-sized egg white omelet tomorrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-15.jpg\" alt=\"Separate your eggs\" title=\"Separate your eggs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47699\">\u003c/a>\u003c/p>\n\u003cp>Go ahead, just use your hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Separated eggs\" title=\"Separated eggs\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47700\">\u003c/a>\u003c/p>\n\u003cp>Once you have all six yolks set aside, whisk them together with the sugar and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-30.jpg\" alt=\"lime custard\" title=\"lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47702\">\u003c/a>\u003c/p>\n\u003cp>Make a double boiler by setting the bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture is thickened and frothy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"Lime custard\" title=\"Lime custard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47703\">\u003c/a>\u003c/p>\n\u003cp>Now whisk it together with the condensed milk and lime zest, and stir until everything is combined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-38.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47704\">\u003c/a>\u003c/p>\n\u003cp>Pour the filling into the cooled pie shell.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-frozen-key-lime-pie-stephanie-hua-lick-my-spoon-47.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-47706\">\u003c/a>\u003c/p>\n\u003cp>Now for the copious amounts of sweet vanilla whipped cream. There’s nothing like real whipped cream made with nothing but heavy cream, vanilla, sugar, and air. Creamy dreamy.\u003c/p>\n\u003cp>Stick the whole thing in the ol’ icebox and forget about it until it’s time for dessert! (...and adoration...and kisses.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-fourth-of-july-stephanie-hua-lick-my-spoon-52.jpg\" alt=\"frozen key lime pie\" title=\"frozen key lime pie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-47693\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Frozen Key Lime Pie\u003c/strong>\u003cbr>\n\u003cem>This Frozen Key Lime Pie is a sure thing. I have yet to meet a person who hasn’t died over this. It’s the perfect dessert for summer entertaining. The texture is fantastic (like soft ice cream). The cool lime custard filling is sweet, tart, and refreshing. Billowing poufs of vanilla whipped cream brings an impressive volume to the dessert. And best of all, you can make it all ahead of time.\u003cbr>\n(Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3/index.html\">Barefoot Contessa Family Style\u003c/a>, 2002).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> (1) 9-inch pie, about 8 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Inactive Prep Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours, 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the crust:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups graham cracker crumbs (about 10 crackers)\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the filling:\u003c/em>\u003c/strong>\u003cbr>\n6 extra-large egg yolks, at room temperature\u003cbr>\n1/4 cup sugar\u003cbr>\n1 (14-ounce) can sweetened condensed milk\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n3/4 cup freshly squeezed lime juice (4 to 5 limes)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the topping:\u003c/em>\u003c/strong>\u003cbr>\n2 cups (1 pint) cold heavy cream\u003cbr>\n1/2 cup powdered sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\nThin lime wedges for garnishing\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. (Note: I find that using a foil pan makes it easy to lift the pie out and cut neatly for presentation when it’s done. I’ve also made this in a springform pan before with good results.) Bake for 10 minutes. Allow to cool completely.\u003c/li>\n\u003cli>For the filling, in a medium heatproof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture thickened and frothy (about 5 minutes).\u003c/li>\n\u003cli>Remove bowl from heat, and whisk in the condensed milk and lime zest until well combined. Pour into the cooled pie shell.\u003c/li>\n\u003cli>For the topping, beat the heavy cream on high speed in a large bowl until soft peaks form. Add the powdered sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime slices.\u003c/li>\n\u003cli>Freeze until firm (at least 4 hours, or overnight). Remove from the freezer 10 minutes before serving. If you used a foil pan, the pie should lift right out, or you can snip the edges of the pan with a pair of scissors to help remove it. If you used a springform pan, run a knife around the edges, then pop it open.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines",
"title": "Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n",
"disqusIdentifier": "48329 http://blogs.kqed.org/bayareabites/?p=48329",
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"excerpt": "Make the most of late summer's luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites' writers and chefs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \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/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Flaming Caprese Salad with Peaches, Mozzarella and Bourbon",
"title": "Flaming Caprese Salad with Peaches, Mozzarella and Bourbon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\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/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \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/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\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/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48383\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong> gets a bad rap. It’s too often laden with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/\">mayo\u003c/a>, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">Cochon Butcher\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">New Orleans\u003c/a>. Now that potato salad kept my interest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"potatoes, dill, scallions\" title=\"potatoes, dill, scallions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-48381\">\u003c/a>\u003c/p>\n\u003cp>To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up. \u003c/p>\n\u003cp>Firstly, it was heavy on the \u003cstrong>mustard\u003c/strong>. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness -- handfuls of \u003cstrong>scallions and dill\u003c/strong> brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"potato salad ingredients\" title=\"potato salad ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48380\">\u003c/a> \u003c/p>\n\u003cp>Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Bonus Tip\u003c/em>\u003c/strong>: Leftovers make amazing \u003cstrong>Potato Salad Hash Browns\u003c/strong> the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48382\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong>\u003cbr>\n\u003cem>This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> 8-10 servings (about 2 quarts)\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling Time:\u003c/strong> overnight\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)\u003cbr>\n3 scallions, finely chopped\u003cbr>\n1 big handful dill, finely chopped\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n3 tablespoons Dijon mustard\u003cbr>\n2 tablespoons whole grain mustard\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\nKosher salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).\u003c/li>\n\u003cli>Drain and toss together with the scallion. Add the dill.\u003c/li>\n\u003cli>In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.\u003c/li>\n\u003cli>Let chill overnight. Before serving, add salt/pepper to taste.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48383\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong> gets a bad rap. It’s too often laden with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/\">mayo\u003c/a>, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">Cochon Butcher\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">New Orleans\u003c/a>. Now that potato salad kept my interest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"potatoes, dill, scallions\" title=\"potatoes, dill, scallions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-48381\">\u003c/a>\u003c/p>\n\u003cp>To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up. \u003c/p>\n\u003cp>Firstly, it was heavy on the \u003cstrong>mustard\u003c/strong>. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness -- handfuls of \u003cstrong>scallions and dill\u003c/strong> brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness. \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/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"potato salad ingredients\" title=\"potato salad ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48380\">\u003c/a> \u003c/p>\n\u003cp>Potato salad plays well with pulled pork, burgers, and hot dogs. Prolong your summer indulgence while you can and whip up a bowl for your next cookout. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Bonus Tip\u003c/em>\u003c/strong>: Leftovers make amazing \u003cstrong>Potato Salad Hash Browns\u003c/strong> the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-07-potato-salad-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"potato salad\" title=\"potato salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48382\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Potato Salad\u003c/strong>\u003cbr>\n\u003cem>This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party. (Bonus Tip: Leftovers make an amazing Potato Salad Hash Browns the next morning! Just heat a skillet, add a touch of oil, and try to flatten the potato salad in the pan to get the most crispy surface area possible. Most importantly, resist flipping until a crust has formed.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yields:\u003c/strong> 8-10 servings (about 2 quarts)\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling Time:\u003c/strong> overnight\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs (about 18) red-skinned potatoes, cleaned and quartered (you can peel them too if you prefer no skin)\u003cbr>\n3 scallions, finely chopped\u003cbr>\n1 big handful dill, finely chopped\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n3 tablespoons Dijon mustard\u003cbr>\n2 tablespoons whole grain mustard\u003cbr>\n1 tablespoon white wine vinegar\u003cbr>\nKosher salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place potatoes into a large pot of salted water and bring to a boil. Cook the potatoes at a rolling boil until you can easily stick a fork through them (about 35 minutes).\u003c/li>\n\u003cli>Drain and toss together with the scallion. Add the dill.\u003c/li>\n\u003cli>In a bowl, mix together mayo, Dijon mustard, whole grain mustard, and white wine vinegar. Add to the potatoes and mix well.\u003c/li>\n\u003cli>Let chill overnight. Before serving, add salt/pepper to taste.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Late Summer Recipe Round Up: Tomatoes, Melon, Corn",
"title": "Late Summer Recipe Round Up: Tomatoes, Melon, Corn",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Labor Day is creeping up, the kids are back in school, and Valencia Street's baristas have decamped for \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. By San Francisco's calendar, this means, finally, that summer's on its way. \u003c/p>\n\u003cp>Of course, when it comes to the growing season of the farms surrounding us, summer has been in full hot, sunny swing for months. All the time we were shivering under the 5 o'clock onslaught of wind and fog, tomatoes were reddening, corn kernels were filling out, milky and plump, and melon were getting sweeter by the hour. Which means, now that it's warm enough to picnic, at last, it's also the perfect time to make the most of summer's bounty. Here, Bay Area Bites' selection of delectable late-summer recipes for your patio-dining pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/04/recipe-tomato-pie-2-0/\">Tomato Pie\u003c/a> by Stephanie Hua\u003cbr>\nStephanie Hua missed her favorite Philly-style tomato pie, which she describes as \"a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.\" This cheeseless pie is just the thing for vegans or the lactose-intolerant, since it's just a springy, focaccia-like crust topped with a thick slather of summery red sauce. Her secret? Roasting fresh tomatoes for 30 minutes to concentrate their flavor for the sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Early Girl Tomato Sauce\u003c/a> by Stephanie Hua\u003cbr>\nNow's the time to get great deals on tomatoes, whether you pick your own, get extras from your CSA farmer, or buy by the flat at the farmers' market. This Early Girl tomato sauce is Bay Area favorite for canning and freezing. For extra-intense flavor, look for dry-farmed Early Girl tomatoes. We especially like those grown by Tomatero Farm in Aptos. Sign up for their CSA veggie-box program, or look for them at the Alemany and Grand Lake Farmers' Markets on Saturday,or at the Temescal and Marin Civic Center Farmers' Market on Sunday. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003cbr>\n\u003cem>BLT with Oven-Roasted Cherry Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/16/b-l-oven-roasted-cherry-t/\">B, L, Oven-Roasted Cherry T\u003c/a> by Michael Procopio\u003cbr>\nWhat's the big deal about cherry tomatoes? Michael Procopio didn't know until the day when a chef colleague grabbed a double handful of tiny tomatoes, tossed them in a pie pan with salt, pepper, butter, and thyme and popped them in the oven. \"When they emerged,\" he wrote, \"They were heat-burst, saucy, and very, very tomato-y.\" Prepared like this, the tomatoes, not the bacon, get the spotlight for a change.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003cbr>\n\u003cem>Melon and Proscuitto Risotto\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">Melon Proscuitto Risotto\u003c/a> by Stephanie Hua\u003cbr>\nLove melon and proscuitto? Now you can have the same taste sensation in an fast and delicious entree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\" alt=\"gazpacho tomatoes\" title=\"gazpacho tomatoes\" width=\"241\" height=\"320\" class=\"alignnone size-full wp-image-48508\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes for Melon Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/\">Melon Gazpacho\u003c/a> by Shuna Lydon\u003cbr>\nIs it a salsa? A soup? A dessert? When Shuna Lydon worked in the kitchen at Citizen Cake and \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, she served it as all these things. However you use it, this heady, fragrant mix of melon, tomato, stone fruit, mango, and cucumber captures the essence of summer. Top it with a scoop of fruit sorbet for a cool vegan dessert; tumble its colorful dice atop grilled shrimp or fresh sardines for a fresh take on outdoor barbecue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003cbr>\n\u003cem>End of Summer Squid Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/\">End of Summer Squid Salad\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThree kinds of melon, plus stir-fried squid, star in this refreshing Asian-inspired summer salad, sparked up with lime, chiles, cilantro, and Thai basil. And squid, which swims happily in Monterey Bay, is a particularly sustainable choice for local seafood. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-30233\">\u003c/a>\u003cbr>\n\u003cem>Watermelon Slushie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/\">DIY Watermelon Slushie\u003c/a> by Denise Santoro Lincoln\u003cbr>\nBetter than anything at 7-11, this summer cooler goes down easy on a sunny afternoon. Add a shot of tequila and a splash of Cointreau to make it into a grownups' frozen watermelon margarita, colorful as an Acupulco sunset. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">Summer Corn Salsa\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThrow some fresh Pacific salmon or arctic char on the grill, and top it with this fast Summer Corn Salsa. Serve with grilled polenta squares flecked with sauteed red peppers for a double corn delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003cbr>\n\u003cem>Roasted Cream of Corn Chowder with Parsley Pistou\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/16/roasted-cream-of-corn-chowder-with-parsley-pistou/\">Roasted Cream of Corn Chowder with Parsley Pistou\u003c/a> by Denise Santoro Lincoln\u003cbr>\nWhen the sun goes down and the temperature drops, keep the taste of summer going with this rich and delicious Roasted Corn Chowder dotted with parsley pistou, a perfect August supper alongside an heirloom tomato and avocado salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003cbr>\n\u003cem>Corn Pudding\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">Corn Pudding\u003c/a> by Stephanie Rosenbaum\u003cbr>\nBefore autumn's shorter days and longer nights flip the switch on your backyard chickens' laying habits, make the most of summer's bounty of fresh eggs with this delectable savory pudding, studded with sweet fresh corn. Add a handful of fresh basil or a few fresh thyme leaves before baking to capture the scent of summer for your table. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day is creeping up, the kids are back in school, and Valencia Street's baristas have decamped for \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. By San Francisco's calendar, this means, finally, that summer's on its way. \u003c/p>\n\u003cp>Of course, when it comes to the growing season of the farms surrounding us, summer has been in full hot, sunny swing for months. All the time we were shivering under the 5 o'clock onslaught of wind and fog, tomatoes were reddening, corn kernels were filling out, milky and plump, and melon were getting sweeter by the hour. Which means, now that it's warm enough to picnic, at last, it's also the perfect time to make the most of summer's bounty. Here, Bay Area Bites' selection of delectable late-summer recipes for your patio-dining pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/04/recipe-tomato-pie-2-0/\">Tomato Pie\u003c/a> by Stephanie Hua\u003cbr>\nStephanie Hua missed her favorite Philly-style tomato pie, which she describes as \"a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.\" This cheeseless pie is just the thing for vegans or the lactose-intolerant, since it's just a springy, focaccia-like crust topped with a thick slather of summery red sauce. Her secret? Roasting fresh tomatoes for 30 minutes to concentrate their flavor for the sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Early Girl Tomato Sauce\u003c/a> by Stephanie Hua\u003cbr>\nNow's the time to get great deals on tomatoes, whether you pick your own, get extras from your CSA farmer, or buy by the flat at the farmers' market. This Early Girl tomato sauce is Bay Area favorite for canning and freezing. For extra-intense flavor, look for dry-farmed Early Girl tomatoes. We especially like those grown by Tomatero Farm in Aptos. Sign up for their CSA veggie-box program, or look for them at the Alemany and Grand Lake Farmers' Markets on Saturday,or at the Temescal and Marin Civic Center Farmers' Market on Sunday. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003cbr>\n\u003cem>BLT with Oven-Roasted Cherry Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/16/b-l-oven-roasted-cherry-t/\">B, L, Oven-Roasted Cherry T\u003c/a> by Michael Procopio\u003cbr>\nWhat's the big deal about cherry tomatoes? Michael Procopio didn't know until the day when a chef colleague grabbed a double handful of tiny tomatoes, tossed them in a pie pan with salt, pepper, butter, and thyme and popped them in the oven. \"When they emerged,\" he wrote, \"They were heat-burst, saucy, and very, very tomato-y.\" Prepared like this, the tomatoes, not the bacon, get the spotlight for a change.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003cbr>\n\u003cem>Melon and Proscuitto Risotto\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">Melon Proscuitto Risotto\u003c/a> by Stephanie Hua\u003cbr>\nLove melon and proscuitto? Now you can have the same taste sensation in an fast and delicious entree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\" alt=\"gazpacho tomatoes\" title=\"gazpacho tomatoes\" width=\"241\" height=\"320\" class=\"alignnone size-full wp-image-48508\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes for Melon Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/\">Melon Gazpacho\u003c/a> by Shuna Lydon\u003cbr>\nIs it a salsa? A soup? A dessert? When Shuna Lydon worked in the kitchen at Citizen Cake and \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, she served it as all these things. However you use it, this heady, fragrant mix of melon, tomato, stone fruit, mango, and cucumber captures the essence of summer. Top it with a scoop of fruit sorbet for a cool vegan dessert; tumble its colorful dice atop grilled shrimp or fresh sardines for a fresh take on outdoor barbecue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003cbr>\n\u003cem>End of Summer Squid Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/\">End of Summer Squid Salad\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThree kinds of melon, plus stir-fried squid, star in this refreshing Asian-inspired summer salad, sparked up with lime, chiles, cilantro, and Thai basil. And squid, which swims happily in Monterey Bay, is a particularly sustainable choice for local seafood. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-30233\">\u003c/a>\u003cbr>\n\u003cem>Watermelon Slushie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/\">DIY Watermelon Slushie\u003c/a> by Denise Santoro Lincoln\u003cbr>\nBetter than anything at 7-11, this summer cooler goes down easy on a sunny afternoon. Add a shot of tequila and a splash of Cointreau to make it into a grownups' frozen watermelon margarita, colorful as an Acupulco sunset. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">Summer Corn Salsa\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThrow some fresh Pacific salmon or arctic char on the grill, and top it with this fast Summer Corn Salsa. Serve with grilled polenta squares flecked with sauteed red peppers for a double corn delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003cbr>\n\u003cem>Roasted Cream of Corn Chowder with Parsley Pistou\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/16/roasted-cream-of-corn-chowder-with-parsley-pistou/\">Roasted Cream of Corn Chowder with Parsley Pistou\u003c/a> by Denise Santoro Lincoln\u003cbr>\nWhen the sun goes down and the temperature drops, keep the taste of summer going with this rich and delicious Roasted Corn Chowder dotted with parsley pistou, a perfect August supper alongside an heirloom tomato and avocado salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003cbr>\n\u003cem>Corn Pudding\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">Corn Pudding\u003c/a> by Stephanie Rosenbaum\u003cbr>\nBefore autumn's shorter days and longer nights flip the switch on your backyard chickens' laying habits, make the most of summer's bounty of fresh eggs with this delectable savory pudding, studded with sweet fresh corn. Add a handful of fresh basil or a few fresh thyme leaves before baking to capture the scent of summer for your table. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"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/",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"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"
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},
"masters-of-scale": {
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"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"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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