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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel",
"title": "Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\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>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Today's Winemakers Put Livermore Valley Vineyards Back On The Map",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03671.jpg\" alt=\"Livermore's Wood Family Vineyards\" title=\"Livermore's Wood Family Vineyards\" width=\"500\" height=\"375\" class=\"size-full wp-image-48026\">\u003cbr>\n\u003cem>Livermore's Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>Long before there was a national energy lab and towering wind turbines dotting the hills nearby, there were vineyards. In fact, winemaking in Livermore Valley goes all the way back to the Spanish missionaries. Some of the only wineries to survive Prohibition in California are located here. The historic \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a> wineries now anchor a growing wine region with more than forty wineries, many of them boutique wine producers with tasting rooms along main thoroughfares like Tesla Road. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lvwine.org/\">The Livermore Valley: Worth a visit\u003c/a>\u003c/strong>\u003cbr>\nThe Livermore Valley may be lesser known than its neighbors to the northwest, but the region (which spans six cities) is producing some award-winning wines on par with those from Sonoma and Napa. If you want to spend less time and money on a wine country visit, Livermore Valley, generally, has more modest tasting fees and bottle prices than Sonoma or Napa. I also found the winemakers to be more accessible.\u003c/p>\n\u003cp>A couple of recent trips to Livermore wine country gave me the chance to sample the region’s wares. Here are a few smaller wineries I think are worth exploring:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0373.jpg\" alt=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" title=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" width=\"500\" height=\"445\" class=\"size-full wp-image-48043\">\u003cbr>\n\u003cem>Rhonda Wood, Winemaker at Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.woodfamilyvineyards.com/\">Wood Family Vineyards\u003c/a>\u003c/strong>\u003cbr>\nWhat does a former U.S. Airways pilot do when she is no longer flying commercial jetliners? She makes wine, of course. Rhonda Wood, a local favorite, used to make beer but eventually caught the wine bug. She taught herself to make wine by reading books, attending UC Davis extension classes and volunteering at wineries. In 2000 she and her husband, Michael, started Wood Family Vineyards. They consistently sell out of their wine through a mailing list and events that they hold at their Livermore Valley vineyard home. The day I visited I noticed something I don't generally hear in a barrel room -- local female folk rock vocalists blaring over the speakers. Wood is one of few female winemakers I have interviewed. She says, as a pilot, she is used to working in a male dominated world and if she has encountered obstacles, she doesn't mention them. Her attitude about awards, and she has won several of them, is equally matter of fact. \"How many awards do you need,\" she asked me. After tasting through about a half dozen of her wines, I had a favorite -- a smooth, rich, 2009 Zinfandel from Livermore Valley ($28).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/1010181749091ajw_cabfrcrush___29_sm.jpg\" alt=\"Jim Frost, Winemaker at Auburn James\" title=\"Jim Frost, Winemaker at Auburn James\" width=\"500\" height=\"370\" class=\"size-full wp-image-48048\">\u003cbr>\n\u003cem>Jim Frost, Winemaker at Auburn James. Photo: Stevie M. Sturla\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.auburnjames.com/\">Auburn James\u003c/a>\u003c/strong>\u003cbr>\nJim Frost makes wine that knocked my socks off. This English born former engineer is kind of a winemaker’s winemaker. The strong silent type, Frost seems more comfortable working behind the scenes making hits like his 2009 Auburn James Diablo Rosso ($60), an Alamo Tennat and Cab Blend that he creates with a custom crush client. This is a rich, balanced wine with red fruits including a hint of rhubarb. I also enjoyed a very nice, more affordable Pinot Noir ($34) and a 2008 Viognier ($30) that I am still trying to decide if I like. On the nose it’s a ripe, juicy apricot but on the palate I tasted cloves and bitters. This is a very interesting wine that pairs well with spicy food. In fact, pairing wine is what Frost likes to do, he doesn’t think of it, as many Americans do, as a stand alone beverage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03831.jpg\" alt=\"Auburn James tasting room in Danville\" title=\"Auburn James tasting room in Danville\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-48063\">\u003cbr>\n\u003cem>Auburn James tasting room in Danville\u003c/em>\u003c/p>\n\u003cp>Frost may spend much of his time at his winery in Livermore but I could set up camp at his handsome, comfortable tasting room in Danville. Frost and his partner, Matt Ospeck, opened the wine tasting room last year. They focus on premier wines and they are at the pricier end for Livermore Valley. A light menu of nibbles and small plates is designed to pair with glasses and flights of wines. Another tip, try the 2008 Bella Vista Napa Valley Cab. If the $75 dollar bottle price is too expensive, you can try it by the glass or with a flight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03651.jpg\" alt=\"Collin Cranor, Winemaker at Nottingham Cellars\" title=\"Collin Cranor, Winemaker at Nottingham Cellars\" width=\"500\" height=\"379\" class=\"size-full wp-image-48037\">\u003cbr>\n\u003cem>Collin Cranor, Winemaker at Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nottinghamcellars.com/index.php\">Nottingham Cellars\u003c/a> \u003c/strong>\u003cbr>\nThe owners of this family run winery may have reached into the past to come up with the name Nottingham, the original name of Livermore, but they have looked to the future in hiring their winemaker, Collin Cranor. At 26 years old, he’s among the youngest in California and is scoring high points from critics. Cranor has got the passion and a great attitude. I am a big fan of wine on tap and first took notice of Nottingham after trying a reasonably priced, tasty, red blend on tap at \u003ca href=\"http://toastoakland.com/\">Toast\u003c/a> in Oakland. On a visit to Nottingham Cellars I tasted through several other hand-crafted varietals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0362.jpg\" alt=\"Bottles of wine from Nottingham Cellars\" title=\"Bottles of wine from Nottingham Cellars \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48032\">\u003cbr>\n\u003cem>Bottles of wine from Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>My top picks from Nottingham included a 2009 Cab from Livermore, due out this fall ($44). This was a winner, chalky, earthy and spicy. I also liked the 2010 Rhone Red blend, Awakening ($36). A slightly less expensive choice is Ralphi’s Blend with hints of espresso and raspberry ($30). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are other outstanding wines being made in Livermore including wines from \u003ca href=\"http://www.mcgrailvineyards.com/home.html\">McGrail\u003c/a> and \u003ca href=\"http://www.stevenkent.com/\">Steven Kent\u003c/a>. But don’t trust me, taste for yourself. Livermore is holding its \u003ca href=\"http://www.lvwine.org/event/1736/1346558400_1346644800/31st_Annual_Harvest_Wine_Celebration_Labor_Day_Weekend_Sunday_Monday.html\">31st Annual Harvest Wine Celebration\u003c/a> on Sunday, September 2nd and Monday, September 3rd between noon and 5 p.m. Area wineries will offer wine, food, art and music to ticket holders. Bus transportation between wineries will be available on Sunday. Contact the \u003ca href=\"http://www.lvwine.org/\">Livermore Valley Winegrowers Association\u003c/a> for more details. \u003c/p>\n\n",
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"excerpt": "Livermore Valley, in the middle of a winemaking renaissance, celebrates its 31st Annual Harvest Wine Celebration Labor Day weekend (Sunday & Monday). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03671.jpg\" alt=\"Livermore's Wood Family Vineyards\" title=\"Livermore's Wood Family Vineyards\" width=\"500\" height=\"375\" class=\"size-full wp-image-48026\">\u003cbr>\n\u003cem>Livermore's Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>Long before there was a national energy lab and towering wind turbines dotting the hills nearby, there were vineyards. In fact, winemaking in Livermore Valley goes all the way back to the Spanish missionaries. Some of the only wineries to survive Prohibition in California are located here. The historic \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a> wineries now anchor a growing wine region with more than forty wineries, many of them boutique wine producers with tasting rooms along main thoroughfares like Tesla Road. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lvwine.org/\">The Livermore Valley: Worth a visit\u003c/a>\u003c/strong>\u003cbr>\nThe Livermore Valley may be lesser known than its neighbors to the northwest, but the region (which spans six cities) is producing some award-winning wines on par with those from Sonoma and Napa. If you want to spend less time and money on a wine country visit, Livermore Valley, generally, has more modest tasting fees and bottle prices than Sonoma or Napa. I also found the winemakers to be more accessible.\u003c/p>\n\u003cp>A couple of recent trips to Livermore wine country gave me the chance to sample the region’s wares. Here are a few smaller wineries I think are worth exploring:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0373.jpg\" alt=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" title=\"Rhonda Wood, Winemaker at Wood Family Vineyards\" width=\"500\" height=\"445\" class=\"size-full wp-image-48043\">\u003cbr>\n\u003cem>Rhonda Wood, Winemaker at Wood Family Vineyards\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.woodfamilyvineyards.com/\">Wood Family Vineyards\u003c/a>\u003c/strong>\u003cbr>\nWhat does a former U.S. Airways pilot do when she is no longer flying commercial jetliners? She makes wine, of course. Rhonda Wood, a local favorite, used to make beer but eventually caught the wine bug. She taught herself to make wine by reading books, attending UC Davis extension classes and volunteering at wineries. In 2000 she and her husband, Michael, started Wood Family Vineyards. They consistently sell out of their wine through a mailing list and events that they hold at their Livermore Valley vineyard home. The day I visited I noticed something I don't generally hear in a barrel room -- local female folk rock vocalists blaring over the speakers. Wood is one of few female winemakers I have interviewed. She says, as a pilot, she is used to working in a male dominated world and if she has encountered obstacles, she doesn't mention them. Her attitude about awards, and she has won several of them, is equally matter of fact. \"How many awards do you need,\" she asked me. After tasting through about a half dozen of her wines, I had a favorite -- a smooth, rich, 2009 Zinfandel from Livermore Valley ($28).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/1010181749091ajw_cabfrcrush___29_sm.jpg\" alt=\"Jim Frost, Winemaker at Auburn James\" title=\"Jim Frost, Winemaker at Auburn James\" width=\"500\" height=\"370\" class=\"size-full wp-image-48048\">\u003cbr>\n\u003cem>Jim Frost, Winemaker at Auburn James. Photo: Stevie M. Sturla\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.auburnjames.com/\">Auburn James\u003c/a>\u003c/strong>\u003cbr>\nJim Frost makes wine that knocked my socks off. This English born former engineer is kind of a winemaker’s winemaker. The strong silent type, Frost seems more comfortable working behind the scenes making hits like his 2009 Auburn James Diablo Rosso ($60), an Alamo Tennat and Cab Blend that he creates with a custom crush client. This is a rich, balanced wine with red fruits including a hint of rhubarb. I also enjoyed a very nice, more affordable Pinot Noir ($34) and a 2008 Viognier ($30) that I am still trying to decide if I like. On the nose it’s a ripe, juicy apricot but on the palate I tasted cloves and bitters. This is a very interesting wine that pairs well with spicy food. In fact, pairing wine is what Frost likes to do, he doesn’t think of it, as many Americans do, as a stand alone beverage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03831.jpg\" alt=\"Auburn James tasting room in Danville\" title=\"Auburn James tasting room in Danville\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-48063\">\u003cbr>\n\u003cem>Auburn James tasting room in Danville\u003c/em>\u003c/p>\n\u003cp>Frost may spend much of his time at his winery in Livermore but I could set up camp at his handsome, comfortable tasting room in Danville. Frost and his partner, Matt Ospeck, opened the wine tasting room last year. They focus on premier wines and they are at the pricier end for Livermore Valley. A light menu of nibbles and small plates is designed to pair with glasses and flights of wines. Another tip, try the 2008 Bella Vista Napa Valley Cab. If the $75 dollar bottle price is too expensive, you can try it by the glass or with a flight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_03651.jpg\" alt=\"Collin Cranor, Winemaker at Nottingham Cellars\" title=\"Collin Cranor, Winemaker at Nottingham Cellars\" width=\"500\" height=\"379\" class=\"size-full wp-image-48037\">\u003cbr>\n\u003cem>Collin Cranor, Winemaker at Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nottinghamcellars.com/index.php\">Nottingham Cellars\u003c/a> \u003c/strong>\u003cbr>\nThe owners of this family run winery may have reached into the past to come up with the name Nottingham, the original name of Livermore, but they have looked to the future in hiring their winemaker, Collin Cranor. At 26 years old, he’s among the youngest in California and is scoring high points from critics. Cranor has got the passion and a great attitude. I am a big fan of wine on tap and first took notice of Nottingham after trying a reasonably priced, tasty, red blend on tap at \u003ca href=\"http://toastoakland.com/\">Toast\u003c/a> in Oakland. On a visit to Nottingham Cellars I tasted through several other hand-crafted varietals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_0362.jpg\" alt=\"Bottles of wine from Nottingham Cellars\" title=\"Bottles of wine from Nottingham Cellars \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48032\">\u003cbr>\n\u003cem>Bottles of wine from Nottingham Cellars\u003c/em>\u003c/p>\n\u003cp>My top picks from Nottingham included a 2009 Cab from Livermore, due out this fall ($44). This was a winner, chalky, earthy and spicy. I also liked the 2010 Rhone Red blend, Awakening ($36). A slightly less expensive choice is Ralphi’s Blend with hints of espresso and raspberry ($30). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are other outstanding wines being made in Livermore including wines from \u003ca href=\"http://www.mcgrailvineyards.com/home.html\">McGrail\u003c/a> and \u003ca href=\"http://www.stevenkent.com/\">Steven Kent\u003c/a>. But don’t trust me, taste for yourself. Livermore is holding its \u003ca href=\"http://www.lvwine.org/event/1736/1346558400_1346644800/31st_Annual_Harvest_Wine_Celebration_Labor_Day_Weekend_Sunday_Monday.html\">31st Annual Harvest Wine Celebration\u003c/a> on Sunday, September 2nd and Monday, September 3rd between noon and 5 p.m. Area wineries will offer wine, food, art and music to ticket holders. Bus transportation between wineries will be available on Sunday. Contact the \u003ca href=\"http://www.lvwine.org/\">Livermore Valley Winegrowers Association\u003c/a> for more details. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Speaks in Many Tongues",
"title": "Food Speaks in Many Tongues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"excerpt": "Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.",
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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/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tips on Preparing Food for Burning Man",
"title": "Tips on Preparing Food for Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.facebook.com/media/set/?set=a.2461639068474.2145018.1477128853&type=3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dustcitydiner-ana-grillo560.jpg\" alt=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" title=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-48445\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Grilled Cheese at Dust City Diner at Burning Man 2011.\u003c/strong> Photo Credit: \u003ca href=\"https://www.facebook.com/ana.grillo\">Ana Grillo\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Today I bought three huge bags of neon fur and a pound of glitter to mod podge. Because that’s just the kind of stuff on your to-do list when you’re getting ready for \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/experience.html\">Burning Man\u003c/a>. \u003c/p>\n\u003cp>It’s my \u003ca href=\"http://www.burningman.com/first_timers/\">first burn\u003c/a> and I am positively buzzing with anticipation. Outfits and magical fairy dust aside, there are practical \u003ca href=\"http://survival.burningman.com/\">survival things\u003c/a> to think about too, like \u003cstrong>\u003cem>what are we going to eat\u003c/em>\u003c/strong>? \u003c/p>\n\u003cp>We are going to be in the middle of the desert in hundred degree weather and no refrigeration, just coolers and a supply of ice. It’s going to be extreme camping cooking. I’ve done my research and have picked up some great tips: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are your best friend.\u003c/strong> Even better, a vacuum sealer is your bestest best friend, but Ziplocks will do fine. Playa dust will get on everything and the best way to minimize ingestion of it is to prepare and portion out meals ahead of time.\u003c/li>\n\u003cli>\u003cstrong>Portion out your ice in Ziplocks.\u003c/strong> When it melts, your cooler won’t turn into a soupy mess, and you’ll have a baggie of ice-cold water to drink. Ahh, refreshing!\u003c/li>\n\u003cli>\u003cstrong>Elevate your food in the cooler using Tupperware or layers of cardboard.\u003c/strong> If your bags of ice leak, this adds some protection for your goods so they’re not sitting on the bottom of your cooler in water.\u003c/li>\n\u003cli>\u003cstrong>Label your coolers with contents.\u003c/strong> This will minimize unnecessary opening and closing. This especially holds true if you are the kind of person who stands in front of the fridge hemming and hawing over what you’re in the mood for.\u003c/li>\n\u003cli>\u003cstrong>Your body will crave hydration, protein, and sodium.\u003c/strong> Plan accordingly. Some popular items: bacon, soups, chili, peanut butter.\u003c/li>\n\u003cli>\u003cstrong>Opt for sturdy breads.\u003c/strong> Flat bread and naan will last longer than softer breads.\u003c/li>\n\u003cli>\u003cstrong>Don’t forget your coffee/tea/French press.\u003c/strong> Mint tea can help settle stomachs.\u003c/li>\n\u003cli>\u003cstrong>Bring Coconut Oil.\u003c/strong> You can cook with it, use it to soften hands and feet battered by the elements, and it doesn't require refrigeration.\u003c/li>\n\u003cli>\u003cstrong>Have an easy meal ready for Night 1.\u003c/strong> You are going to be excited and busy setting up camp. It may be late. You won’t want to cook a thing. Grab a burrito in Reno so you have something easy and ready to eat.\u003c/li>\n\u003cli>\u003cstrong>Get some of your favorite take-out and freeze it.\u003c/strong> It will be a great later-in-the-week treat. Indian? Great choice. Sushi? Not so much.\u003c/li>\n\u003c/ol>\n\u003cp>My game plan is to \u003cstrong>prepare as much as possible in advance\u003c/strong>, \u003cstrong>portion out the meals\u003c/strong>, \u003cstrong>vacuum seal\u003c/strong>, and \u003cstrong>freeze them\u003c/strong> so that on-site prep will be fast, easy, and will produce minimal grey water (you are not allowed to dump waste water on the playa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4035684306/in/set-72157622425997753\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Grooviks-Cube-Sunrise-Burning-Man-2009.jpg\" alt=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-48255\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Groovik's Cube, Sunrise, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Want to see my \u003cstrong>Burning Man Meal Plan\u003c/strong>? I’ve done the work so you don’t have to. Less time worrying about food, more time making \u003ca href=\"http://joythebaker.com/2012/05/how-to-make-summer-city-shoes/\">sparkle shoes\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>DINNERS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Big-Ass Pot of Chili\u003c/a> and \u003ca href=\"http://www.abreadaday.com/?p=146\">Cornbread Muffins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Chicken & Sausage Dirty Jambalaya\u003c/a>\u003c/li>\n\u003cli>Indian Takeout\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>LUNCHES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://souschefseries.com/detail/scs/9832/Meet-Rebecca-Meeker-chef-de-cuisine-at-Congress.htm#recipe\">Gazpacho\u003c/a> and Grilled Cheese\u003c/li>\n\u003cli>Mediterranean Tapas (Pita, Hummus, Cured Meat, Cheese, Red Peppers, Olives, Artichokes, Gigantes Beans in Tomato Sauce, Cornichons)\u003c/li>\n\u003cli>Instant Udon Soup Bowls\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>BREAKFASTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Breakfast Burritos (Sausage, Egg, Cheese, Beans, Rice)\u003c/li>\n\u003cli>\u003ca href=\"http://heatovento350.blogspot.com/2011/09/peanut-butter-and-jelly-french-toast.html\">PB&J French Toast\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>DESSERTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Rocky Road Rice Krispies Treats (i.e. amped up Rice Krispies Treats with add-ins of chocolate chips, peanuts, and marshmallows)\u003c/li>\n\u003cli>\u003ca href=\"http://whatsgabycooking.com/slutty-brownies/\">Slutty Brownies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shutterbean.com/2011/lemon-date-bars/\">Lemon Date Energy Bars\u003c/a>\u003c/li>\n\u003cli>Beef Jerky\u003c/li>\n\u003cli>Dried Fruit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Other helpful links to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/user/halcyonstyn\">Halcyon’s Burning Man Tips & Tricks Video Series\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/kitchens.html#.UDMfJqAbDAk\">Tips on Organizing a Communal Kitchen\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/drinks.html#.UDR999ZlQjB\">Tips on Beverages\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=0lszHxuEq0k\">How to Make a Faux Fur Vest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=B7aSPMEn7S0&feature=youtu.be\">No-Sew Tutu Tutorial\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4503255435/in/set-72157622425997753/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Sunrise-at-The-Temple-Burning-Man-20091.jpg\" alt=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48614\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sunrise at The Temple, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m ready to get dusty and soak in all the beauty I can. Are you? Any veteran burners out there with good tips and words of wisdom to share?\u003c/p>\n\n",
"disqusIdentifier": "48252 http://blogs.kqed.org/bayareabites/?p=48252",
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"excerpt": "What to eat at Burning Man: tips on food preparation and recipes that will fortify and satisfy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/media/set/?set=a.2461639068474.2145018.1477128853&type=3\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dustcitydiner-ana-grillo560.jpg\" alt=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" title=\"Grilled Cheese at Dust City Diner at Burning Man 2011. Photo Credit: Ana Grillo\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-48445\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Grilled Cheese at Dust City Diner at Burning Man 2011.\u003c/strong> Photo Credit: \u003ca href=\"https://www.facebook.com/ana.grillo\">Ana Grillo\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Today I bought three huge bags of neon fur and a pound of glitter to mod podge. Because that’s just the kind of stuff on your to-do list when you’re getting ready for \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/experience.html\">Burning Man\u003c/a>. \u003c/p>\n\u003cp>It’s my \u003ca href=\"http://www.burningman.com/first_timers/\">first burn\u003c/a> and I am positively buzzing with anticipation. Outfits and magical fairy dust aside, there are practical \u003ca href=\"http://survival.burningman.com/\">survival things\u003c/a> to think about too, like \u003cstrong>\u003cem>what are we going to eat\u003c/em>\u003c/strong>? \u003c/p>\n\u003cp>We are going to be in the middle of the desert in hundred degree weather and no refrigeration, just coolers and a supply of ice. It’s going to be extreme camping cooking. I’ve done my research and have picked up some great tips: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are your best friend.\u003c/strong> Even better, a vacuum sealer is your bestest best friend, but Ziplocks will do fine. Playa dust will get on everything and the best way to minimize ingestion of it is to prepare and portion out meals ahead of time.\u003c/li>\n\u003cli>\u003cstrong>Portion out your ice in Ziplocks.\u003c/strong> When it melts, your cooler won’t turn into a soupy mess, and you’ll have a baggie of ice-cold water to drink. Ahh, refreshing!\u003c/li>\n\u003cli>\u003cstrong>Elevate your food in the cooler using Tupperware or layers of cardboard.\u003c/strong> If your bags of ice leak, this adds some protection for your goods so they’re not sitting on the bottom of your cooler in water.\u003c/li>\n\u003cli>\u003cstrong>Label your coolers with contents.\u003c/strong> This will minimize unnecessary opening and closing. This especially holds true if you are the kind of person who stands in front of the fridge hemming and hawing over what you’re in the mood for.\u003c/li>\n\u003cli>\u003cstrong>Your body will crave hydration, protein, and sodium.\u003c/strong> Plan accordingly. Some popular items: bacon, soups, chili, peanut butter.\u003c/li>\n\u003cli>\u003cstrong>Opt for sturdy breads.\u003c/strong> Flat bread and naan will last longer than softer breads.\u003c/li>\n\u003cli>\u003cstrong>Don’t forget your coffee/tea/French press.\u003c/strong> Mint tea can help settle stomachs.\u003c/li>\n\u003cli>\u003cstrong>Bring Coconut Oil.\u003c/strong> You can cook with it, use it to soften hands and feet battered by the elements, and it doesn't require refrigeration.\u003c/li>\n\u003cli>\u003cstrong>Have an easy meal ready for Night 1.\u003c/strong> You are going to be excited and busy setting up camp. It may be late. You won’t want to cook a thing. Grab a burrito in Reno so you have something easy and ready to eat.\u003c/li>\n\u003cli>\u003cstrong>Get some of your favorite take-out and freeze it.\u003c/strong> It will be a great later-in-the-week treat. Indian? Great choice. Sushi? Not so much.\u003c/li>\n\u003c/ol>\n\u003cp>My game plan is to \u003cstrong>prepare as much as possible in advance\u003c/strong>, \u003cstrong>portion out the meals\u003c/strong>, \u003cstrong>vacuum seal\u003c/strong>, and \u003cstrong>freeze them\u003c/strong> so that on-site prep will be fast, easy, and will produce minimal grey water (you are not allowed to dump waste water on the playa). \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.flickr.com/photos/michaelholden/4035684306/in/set-72157622425997753\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Grooviks-Cube-Sunrise-Burning-Man-2009.jpg\" alt=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Groovik's Cube, Sunrise, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-48255\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Groovik's Cube, Sunrise, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Want to see my \u003cstrong>Burning Man Meal Plan\u003c/strong>? I’ve done the work so you don’t have to. Less time worrying about food, more time making \u003ca href=\"http://joythebaker.com/2012/05/how-to-make-summer-city-shoes/\">sparkle shoes\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>DINNERS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Big-Ass Pot of Chili\u003c/a> and \u003ca href=\"http://www.abreadaday.com/?p=146\">Cornbread Muffins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Chicken & Sausage Dirty Jambalaya\u003c/a>\u003c/li>\n\u003cli>Indian Takeout\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>LUNCHES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://souschefseries.com/detail/scs/9832/Meet-Rebecca-Meeker-chef-de-cuisine-at-Congress.htm#recipe\">Gazpacho\u003c/a> and Grilled Cheese\u003c/li>\n\u003cli>Mediterranean Tapas (Pita, Hummus, Cured Meat, Cheese, Red Peppers, Olives, Artichokes, Gigantes Beans in Tomato Sauce, Cornichons)\u003c/li>\n\u003cli>Instant Udon Soup Bowls\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>BREAKFASTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Breakfast Burritos (Sausage, Egg, Cheese, Beans, Rice)\u003c/li>\n\u003cli>\u003ca href=\"http://heatovento350.blogspot.com/2011/09/peanut-butter-and-jelly-french-toast.html\">PB&J French Toast\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>DESSERTS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>Rocky Road Rice Krispies Treats (i.e. amped up Rice Krispies Treats with add-ins of chocolate chips, peanuts, and marshmallows)\u003c/li>\n\u003cli>\u003ca href=\"http://whatsgabycooking.com/slutty-brownies/\">Slutty Brownies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shutterbean.com/2011/lemon-date-bars/\">Lemon Date Energy Bars\u003c/a>\u003c/li>\n\u003cli>Beef Jerky\u003c/li>\n\u003cli>Dried Fruit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Other helpful links to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.youtube.com/user/halcyonstyn\">Halcyon’s Burning Man Tips & Tricks Video Series\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/kitchens.html#.UDMfJqAbDAk\">Tips on Organizing a Communal Kitchen\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.burningman.com/preparation/event_survival/drinks.html#.UDR999ZlQjB\">Tips on Beverages\u003c/a> (Burningman.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=0lszHxuEq0k\">How to Make a Faux Fur Vest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=B7aSPMEn7S0&feature=youtu.be\">No-Sew Tutu Tutorial\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/michaelholden/4503255435/in/set-72157622425997753/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Sunrise-at-The-Temple-Burning-Man-20091.jpg\" alt=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" title=\"Sunrise at The Temple, Burning Man 2009. Photo Credit: Michael Holden\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-48614\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sunrise at The Temple, Burning Man 2009\u003c/strong>. Photo Credit: \u003ca href=\"http://michaelholden.com/\">Michael Holden\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’m ready to get dusty and soak in all the beauty I can. Are you? Any veteran burners out there with good tips and words of wisdom to share?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gifting an Epic Dinner in the Desert at Burning Man",
"title": "Gifting an Epic Dinner in the Desert at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/BurningManLoca5l.mp3\"] \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Black Rock French Quarter Organizers plan for an epic dinner to thank theme camp volunteers.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\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/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
"title": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n",
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"excerpt": "In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children's menus of the hotel chain. Sarah Henry reports.",
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"description": "In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children's menus of the hotel chain. Sarah Henry reports.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \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/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Night Market + SF Street Food Festival",
"title": "Night Market + SF Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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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/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\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/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
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"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
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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/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\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/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques",
"title": "Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques",
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"content": "\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n",
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"excerpt": "She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " The Perennial Plate: Real Food World Tour",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\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/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands 2012 Photos: Food, Art, Music & People",
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"content": "\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "47254 http://blogs.kqed.org/bayareabites/?p=47254",
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"excerpt": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
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"description": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People | KQED",
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"headline": "Outside Lands 2012 Photos: Food, Art, Music & People",
"datePublished": "2012-08-13T12:15:26-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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},
"californiareport": {
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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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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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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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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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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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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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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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},
"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",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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